Fire Roasted Tomato and Chicken Pizza

Disclosure: I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias® and Campbell’s but all thoughts and opinions are my own.

How many of you can honestly say you get to go on dates with your husband enough? I know I sure don’t. We do try to meet up with other couples to go out but once again time seems to get in the way. An alternative to that is having a date night at home! My husband was sick this week so of course, he wasn’t up to going anywhere. Instead, I made a special dinner of Fire Roasted Tomato & Chicken Pizza for the two of us to enjoy at home.

When I did my long, overdue huge grocery shopping trip, I found these Campbell’s Skillet Sauces in with the boxed dinners. I decided to make a use the fire roasted tomato sauce with red bell peppers and chilies to make pizza. Instead of using beef like the package suggests, I decided to be a rule breaker and use chicken. I also picked up the toasted sesame sauce with garlic and ginger that I can’t wait to try soon! There are 6 varieties: Creamy Chipotle, Fire Roasted Tomato, Toasted Sesame, Marsala, Scampi, and Thai Green Curry. Watch for an in-store coupon during the month of January.

Earlier in the day, I assembled the salad because I was also making it as part of a meal for a friend who isn’t feeling well. So, all I had to do was cook the chicken with the sauce and make the pizzas. First, preheat the oven to 450°F.

Next, cut the chicken into small pieces while 1 tablespoon of olive oil is heating in a large skillet over medium-high heat. Add the chicken and stir while it browns. This only took a couple of minutes. Then, pour on the Campbell’s Fire Roasted Tomato Skillet Sauce and stir until all the chicken is coated.  Turn the heat to low, cover the pan and let it simmer for 5 minutes or until chicken is cooked through.

To make the best pizzas, I used fresh mozzarella and fresh basil. To make things easy, I used premade individual pizza crusts.

After brushing the crust with olive oil, I added some mozzarella and basil. I recently heard that it is a great idea to put the pizza sauce on the top of the pizza rather than directly on the crust. This helps avoid a soggy crust! So, I decided to try that out.

Next, I added the chicken coated in fire-roasted tomato sauce.

Then, I drizzled or more like plopped pizza sauce around the top of the pizza.

I baked the pizzas at 450°F for about 8 minutes. I added the precooked breadsticks to the pan for the last 3 minutes so they could warm up.

This was my husband’s first time trying chicken on pizza so he wasn’t sure what to expect, but he couldn’t say enough good things about how it turned out. He likes food with a little bit of heat and the fire-roasted tomato sauce added the right amount of zing.

Wondering what we had for dessert? I made a lightened up version of oatmeal chocolate chip cookie ice cream sandwiches! I plan to share the recipe soon. I really like that this scrumptious dinner was ready in about 15 minutes using the Campbell’s Skillet Sauce! After dinner, my husband started teaching me how to use Photoshop…YAY!

That might not sound like an exciting date to some of you but if you spend time editing picture you understand why I want to learn. Brian has been using Photoshop for almost 17 years. He has it on his work computer already but we finally bought it for our home computer. The at-home date night was a success and I am already looking forward to the next one.