Saturday, May 9, 2009

Pesto Chicken Pizza

Pesto is a household favorite and I had all the ingredients on hand to make this tasty, light pizza. I think next time I'll use a little bit more cheese or possibly fresh mozzarella and a slightly stronger pesto. But overall, it's really easy to pull this together, and you could omit the tomatoes and sub roasted red peppers for an equally delicious pizza.

  • Pizza dough (recipe here)
  • 1/2 C. of left over grilled, roasted or rotisserie chicken, diced
  • 1 fresh tomato, thinly sliced with seeds removed
  • 2 Tbsp to 1/4 cup of fresh pesto
  • 1/4 cup mozzarella

  1. Heat pizza stone in oven to 475 degrees
  2. Roll out pizza dough to desired thickness, sprinkle cornmeal on pizza peel and place dough on the peel.
  3. Spread pesto out on the dough with back of a spoon
  4. Top with grilled chicken, and sliced tomatoes
  5. Sprinkle with cheese
  6. Bake for 10-15 minutes until nicely golden brown and cheese is melted
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