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Saturday, March 6, 2010

Chicken Pesto Pizza

{I apologize that my pictures are never that great, I don't have an eye for that I suppose! But I promise you, this is the best tasting pizza ever!}

1 recipe pizza crust:

  • 1 package active dry yeast
  • 1 teaspoon sugar
  • 1 cup warm water
  • 1 tablespoon kosher salt
  • Extra-virgin olive oil
  • 3 cups flour, plus more for dusting

Directions for pizza crust:

In a mixing bowl, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.

Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time . Mix until the dough gathers into a ball, this should take about 5 minutes.

Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 1 hour.

After dough has risen, roll and stretch into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.

Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick.

Chicken Pesto Pizza ingredients:

1 packet of pesto sauce (to make this sauce, you'll need oil--preferably olive oil--and milk)
Any kind of cheese
Diced Tomatos

Cook up the chicken and set aside.

Make the pizza crust according to directions.

While it is being pre-baked (I believe it's like 5 minutes), cook the pesto sauce according to directions. After the crust is done being pre-baked, pour most of the sauce on the crust, and spread it around.

Leave enough of the sauce to mix with the chicken.

After putting the sauce on, cover the top with cheese. And then layer with the chicken, and tomatoes/bacon (we use turkey bacon and it tastes so good)

Cook at 425 for about 18-20 minutes. Enjoy!


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