Pizza Bowls

 

I suppose you could put whatever toppings you wanted in your pizza bowl, but here's what I put in mine.

Ingredients:

• 4 pounds chicken breasts.
• 6 ounce can tomato paste. 
• 16 ounces heavy whipping cream.
• 2 bunches asparagus.
• 6 tricolor bell peppers.
• 1 bulb garlic.
• 12 ounces shredded parmesan cheese.
• 1 clamshell of fresh basil (or 1/4 cup).
• 1 fresh pineapple. 
• 1 pound white mushrooms. 
• 1 pound finely shredded mozzarella cheese. 
• 2 large red onions. 

Directions:

1. Cut up the chicken into bite-sized pieces, and sauté it in the instant pot for 20 minutes, stirring every 3 minutes. 
2. While that's cooking, peel the garlic, and trim off the root bits. 
3. Toss them into a high speed blender, and add heavy whipping cream. 
4. Rinse basil, and discard any stems that seem too woody.
5. Toss the basil into the blender as well. 
6. Add parmesan cheese. 
7. Once chicken is done, fish it out of the stock with tongs, or a slotted spoon, and transfer it to a 16 cup glass storage container with lid. 
8. Carefully add stock to the blender. 
9. Add tomato paste. 
10. Blend until the sauce stops blending, about 45 seconds. 
11. Rinse mushrooms well, and slice them up. I keep the stems and caps. 
12. Add them to the instant pot, but don't turn it on. 
13. Peel, trim and dice the onions, and add those too. 
14. Sauté until it starts to burn on the bottom, stirring every couple of minutes. This takes 11, or so minutes. Turn off cooker. 
15. Add 6 cups of water to a large skillet, like the Always Pan, and bring to a light boil over medium high heat. 
16. Trim woody ends off asparagus, then cut it into 1.5 inch segments, crosswise. 
17. Once water heats up, boil asparagus for 3 minutes. Drain water. 
18. Add asparagus to the chicken. 
19. When the onions and mushrooms are done, add them to the chicken and asparagus. 
20. Top with sauce and stir well. Store in the refrigerator until ready to assemble bowls. 
21. Rinse, and dry the bell peppers. De-stem them, and de-core them. Cut them into large bites. Store these in their own storage container, so they'll last all week in the fridge. 
22. Peel and trim the pineapple. De-core it, and cut it into chunks. Store these in their own storage container as well. 
23. When ready to serve, add up to 2 servings (2 cups) chicken mixture to a baking sheet that has been lined with nonstick aluminum foil. 
24. Spread it around, and top with bell peppers, pineapple chunks, and mozzarella cheese. 
25. Bake at 350 degrees Fahrenheit for 30 minutes. I don't preheat the oven. That's total time. 

Serves 10.