I’ve been seeing lots of green this week. I have more frozen pesto than I know what to do with, so I decided to attempt to concoct a pesto chicken pizza.
I really only needed a few more ingredients, since the grunt work of making the sauce was already done. I swung by Trader Joe’s and picked up 16 oz. of pre-made whole wheat pizza dough, mozzarella and pre-grilled chicken:
Unfortunately, I don’t have a fancy pizza stone, so I just stretched the dough out on a lightly floured cookie sheet. This actually proved to be tougher than I thought. The dough was seriously resistant and kept shrinking back in towards the center. The dough finally won and I settled on a smaller pizza.
The next step was spreading about a cup of defrosted pesto over the dough:
I sliced up about 16 ounces of mozzarella and topped the pizza with pine nuts:
I tossed this into the oven at 450 for 15-20 minutes and pesto presto! Homemade pizza!
The dishful thinker’s tips:
- Use less cheese than I did! Don’t get me wrong. I have an inexplicable adoration of cheese. In fact, I haven’t met one I don’t like. But this much mozzarella melted on a pizza makes for a terribly stringy, thick layer of cheese.
- Remember the chicken. Notice how it’s in the original photo, but it didn’t make it onto the actual pizza. Whoops! Thankfully, I was able to add a few pieces to the leftovers (the pizza reheats well and the chicken sinks into the mozzarella. It’s like I never forgot to add it:))
- This particular batch of pesto was laden with olive oil, which is great on salmon and in pastas. But it makes for a very soft crust (and I’m partial to thin and crispy pizza crusts). I may make a smaller batch with less olive oil specifically for pizza the next time I try this out.
- 16 oz of pizza dough stretched out to roughly 10 inches x 14 inches yielded 10 squareish/rectangular slices.