Pesto Chicken Pizza

23 Oct

I’m going to share a very short, very simple recipe today, because I was going through some of my old pictures and I came across some that A) I haven’t posted yet and B) looked really really tasty. It’s pesto chicken pizza… that in hindsight I should have added Alfredo sauce to as well, but whatever.

  • 1 can refrigerated pizza dough (or make your own)
  • 1/2 cup fresh basil (NOT dried)
  • 2-5 cloves garlic
  • 1/4 cup toasted pine nuts
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 2 chicken breasts
  • 8 oz. mozzarella cheese, grated

So here’s what you do. Combine your basil, garlic, pine nuts, and parm into the food processor of your choice (I prefer my Ninja, personally) and pulse until well combined.

Then add your olive oil in slowly until it looks like pesto should- pourable, but still kinda glopy. Yes, that’s an odd description- I’m an odd person.

Note: This is kinda blurry (sorry) and there should be more olive oil. Oh, well.

Anyhoo, lay your pizza dough in rectangle form on a pizza stone (or a regular baking sheet if that’s your thing), and fold up the edges to form a crust-ish looking thing.

It doesn’t have to look pretty. In the words of the Pioneer Woman, it looks… artisan.

Then, stick on your (Alfredo sauce if you want to) pesto, and smooth it around.

Nom. Layer your grated mozzarella on…

Then, cut your chicken into strips, and grill it until it’s nice and brown. I used a George Foreman grill, but a stovetop grill would work just as well, I’m sure. when it’s almost done, stick it on the pizza in a pretty pattern.

The chicken doesn’t have to be 100% done, because it’s going in the oven for a few.

Then you can sprinkle some Italian herbs of your choice over the entire thing… but only if you want to.

Then stick it in the oven until the crust is nice and golden brown, and the cheese is melted and gooey and delicious.

That’s what it should look like! Cut, serve, and happy eating!


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