Thursday, July 14, 2011

July 11-13 Pesto Chicken Pizza



July 11     dinner out with The Neighbours
July 12     take out bbq  
July 13     pesto chicken pizzas

Summer is rolling along and it is hot as Hades out there so it makes sense that I would want to have to oven on for an hour and make pizza right? I was going to do them on the grill but that seemed like too much work so I sucked it up and did them on the pizza stone in the oven. I had bought some delicious pesto at a farmer's market on the weekend and so it started from there. I had a couple of chicken breasts that I marinated in this salad dressing from my last post. I cooked them on the grill pan the night before and just before assembling the pizzas, I sliced one up for the pizza (I had two but Shack ate the other chicken breast while they were cooling off because he didn't know I had plans for them but I didn't have to kill him because I only really needed one in the end)





Pesto Chicken Pizza
makes 4 individual sized pizza
1 lb of pizza dough
pesto
4 sliced roma tomatoes
1 chicken breast (I marinated it in this salad dressing from the other night and cooked it on the grill pan)
150g boccaccini
fresh parmesan

I had some pizza dough in the freezer ( I use the Artisan Bread in Five Olive Oil dough) so I used that but you can use any pizza dough recipe you like. Or you can go to a nice Italian bakery and buy wonderful dough made by loving Italian grandmother hands.

Put your rack on the lowest setting and get your pizza stone on there. Preheat the oven to 500F and let it preheat for at least 20 minutes while you get everything together.

Roll out your dough. It's up to you how big you want your pizzas to be. I get four pizzas out of 1 lb of dough. Flour the counter and your rolling pin and roll the dough out until it's pretty thin. Then, transfer your dough onto whatever you are going to use to transfer your pizza onto your stone. I now have a pizza paddle but I used to use an upside down cookie sheet and it worked perfectly. You should put some cornmeal down on your paddle so that the pizza will just slide off onto the stone.
Once your dough is on the paddle start adding the toppings.
add a thin layer of pesto

now add a layer of thinly sliced plum tomatoes


add your chicken

I used two medium balls of boccaccini on each pizza

top it all off with a layer of freshly grated parmesan

Slide the pizza onto the pizza stone and bake for about 12 minutes, until the pizza is bubbling and the crust is well browned. Remove it to a cutting board and let it sit for a couple of minutes to set up a bit before cutting it.

It made a mighty fine picnic lunch to take the Island the next day too

4 comments:

Kelly said...

This looks so delicious, love it! :)

Amy J. and Tiffanie A. said...

So so so so good looking!!!! I love pesto!

Erin said...

I love this!! I love pesto on pizza with chicken. One of my all time favorites!

Kita said...

This pizza sounds great. I have been on a major pesto kick this year putting it on just about anything I can think of. I hadn't gotten to pizza yet - so thank you for the inspiration!

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