Saturday, July 23, 2011

Chicken Pesto Pizza

So as you have probably noticed after reading my blog for awhile, I really love pizza. But not just any pizza.  I don't care much for chain pizza, none of that stuffed crust and I cannot stand grease dripping off of my slice. Give me some fresh veggies, grilled meats and a thin crust and I'm all yours.

This year, I started a small herb garden and had some lush basil I needed to use. I didn't have quite enough to make a traditional pesto, so I improvised with a few other ingredients. Well, my improvisation was magical and the flavor of the pesto was just perfect for this light summer pizza.

Oh - and if you don't have a pizza stone, YOU NEED ONE!

Pizza crust - I make mine from a dry mix I buy from my local grocery store, it's like .99, so totally worth it
Halved grape tomatoes
Chopped red onion
Grilled chicken
Fresh mozzarella
Red pepper flakes
Pesto sauce (see recipe below)

Pesto Sauce:
Handful of fresh basil
3 tablespoons EVOO
Salt and pepper
chopped red onion
3 halved grape tomatoes

1. Pre-heat oven to 450 degrees
2. Bake crust for about 7 minutes
3. Pull the crust out and add your pesto sauce, pile on your cheese and other yummies
4. Bake for about 20 minutes or until your crust is nice and golden brown


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