homemade chicken pesto pizza

I really do think this might be the best pizza I have ever had.

Yep, I said ever.

We couldn't stop eating it, and after each bite Andrew and I kept looking and each other and saying "oh!"

Juicy, delicious grilled chicken... fresh garlicky homemade pesto... mozzarella & parmesan cheeses... toasted pine nuts... and lots of fresh basil and crushed red pepper make for a combination that just explodes in your mouth.

I am still drooling just thinking about it!  (It's a good thing I didn't make 2 pizzas like I was originally planning!)  

(It's also a good thing I did make extra pesto and put 3 more pizza crusts in the freezer so I can make this again very soon!!)

Homemade Chicken Pesto Pizza Recipe

one pizza crust (homemade or store bought)
pesto (homemade* or store bought)
2 cups shredded mozzarella cheese
1 chicken breast, grilled, cooled & sliced (rotisserie chicken would work great here too!)
1/2 cup freshly grated parmesan cheese
1/4 cup toasted pine nuts
crushed red pepper flakes
lots of fresh chopped basil

Preheat the oven to 500ºF.  Shape your pizza dough onto a parchment lined board that has been sprinkled with flour or cornmeal.  Brush the edge of the pizza lightly with olive oil.

Spread a generous amount of pesto (as much as you'd like!) onto the center of the dough.  Top with half of the shredded mozzarella, the chicken, the rest of the mozzarella and the parmesan.

Bake the pizza on a preheated baking stone (very important!) for about 12 minutes, until golden and bubbly.

Remove from the oven and top with the toasted pine nuts, crushed red pepper to taste and lots of fresh basil!


*Homemade Pesto Recipe

2 cups packed fresh basil leaves
1/4 cup toasted pine nuts
1 garlic clove
1/2 teaspoon red pepper flakes
1/2 cup (or so) extra virgin olive oil
salt & pepper, to taste
1/2 cup fresh grated parmesan cheese

In your food processor, place the basil, toasted pine nuts, garlic, and red pepper flakes.  Pulse until everything is finely chopped.

Turn the food processor on and slowly stream in the olive oil until you have a smooth, creamy consistency.

Dump the pesto into a bowl, stir in the parmesan cheese and salt & pepper to taste!

Use about 1/3-1/2 of this for one pizza.  Store the rest in the fridge, or freeze for later use!

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