Sunday, October 7, 2012

Chicken Pesto Pizza

Did you think I forgot how to cook or how to post food & recipes? Nope! I just don't post often. I'm still cooking.

While looking through The Pioneer Woman's cookbook for dinner ideas I came across her Pesto recipe and Pizza dough. I absolutely love Pesto but never have basil and always want to make my own. This meant a trip to the grocery store!

Chicken Pesto Pizza

Pesto sauce (recipe below)
Chicken, about 1 lb, grilled & shredded
Cheddar cheese, about 1-1 1/2 cups shredded
Pizza dough (recipe below)
Oregano (to taste)
Basil (to taste)
Garlic salt (to taste)

Pesto Sauce (taken from The Pioneer Woman's cookbook: Food From My Frontier)

3/4 cup fresh basil
3/4 cup grated Parmesan cheese
3 tablespoons pine nuts
2 garlic cloves, peeled
salt & pepper
1/3 cup EVOO (olive oil)

Place basil, parmesan, pine nuts, whole garlic cloves and salt and pepper to food processor. Put lit on and begin to blend. Adding EVOO as you go. Add enough so the pesto is a sauce and not so thick. Set aside or put in the fridge for a day or so. Can also be frozen in cubes to be used later!

Next, make the pizza dough...which can also be stored in the fridge for a few days.

Pizza Dough (Also taken from The Pioneer Woman's cookbook: Food From My Frontier)

1 scant teaspoon active dry yeast
3/4 cup warm water
2 cups flour
3/4 teaspoon salt
3 tablespoons olive oil

First combine yeast and warm water in a small bowl. Allow to sit for 10 minutes. Add flour to the bowl of a mixer, using paddle attachment. Sprinkle in the salt. Turn the mixer on and add olive oil. Finally, pour in the yeast water mix. Stop mixing when it becomes sticky. Allow dough to rise for about an hour before using. If storing in fridge, take out and allow to rise for about an hour before using

Before cooking

And after cooking

Once you have the dough and the pesto, and the chicken is cooked and the cheese is shredded, heat oven to 350 degrees. I lined a cookie sheet with foil so it wouldn't stick. Roll out pizza dough and lay on the cookie sheet. Cover with pesto sauce. Next, sprinkle cheese around. Then, add chicken. I sprinkled with oregano, basil and garlic salt. Baked in the oven for 15-18 minutes. If you want a crispier crust, bake a little longer.

This was delish! I made the pesto and dough a day ahead of time, so that saved time. All I had to do was grill the chicken and shred the cheese while the dough was rising. Good to make a head of time! There were no leftovers :)

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