Pesto Chicken Pizza!

31 Jan

I’m going to start out by saying this pizza was fabulous!! It may have something to do with my undying love for pesto, but in all sincerity, this pizza was pretty good. Feel free to simplify this recipe and cut down on the cook time by using a pre-made pizza crust or use leftover chicken breast from dinner a few nights ago.
Pesto Chicken Pizza

(This was the first time I made homemade pizza dough so you’ll have to excuse the ugly edges.)

1.5 cups warm water
1 packet active dry yeast
3.5 cups of flour
2 Tbsp olive oil
1 tsp salt
.5 tsp sugar
(makes 2 pizza crusts)

.5 Chicken breast grilled, cooled, and thinly sliced
Pesto Sauce- (I would have made this myself if fresh Basil was in stock but since it’s the end of January in Northwest Ohio I just used a premade pesto sauce from the store)
1.5 cups Shredded Mozzarella or Italian Blend Cheese

Pour the water into a large bowl and add the packet of yeast. Let dissolve for about 5 minutes or so. While it’s dissolving, combine flour, oil, salt, and sugar in a second bowl. After the yeast is dissolved, gradually add the flour mixture to the yeast and water using an electric mixer just until dough is mixed well and has an elastic texture. Form the dough into a ball. Coat one of the bowls with olive oil and place the dough back inside. Cover with a clean kitchen towel and set in a warm place to rise for at least an hour.

The dough should double  in size (or come pretty close to doubling). At this point you can pound the dough down. On a floured surface take out the dough and separate into to equal balls and place back into the bowl for another 10 minutes.

Preheat oven to 450 degrees. On a floured surface, starting from the middle and working your way to the out side press the dough until it is an even layer. From there I transferred my dough to a pizza pan and poked holes all over so there weren’t any bubbles. I then baked it for five minutes so that the dough would have a chance to cook before all of the toppings were on it. After 5 minutes, I removed the dough and added my toppings. ((evenly coat the dough with pesto sauce, top with the cheese and then added the chicken, drizzle extra virgin olive oil on the top for a golden brown color) Bake pizza for another 10-12 minutes or until the cheese is bubbly.

Hopefully you enjoy this as much as we did!

Pesto Pizza



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