I make a lot of pesto during the summer with basil from our garden. I freeze what we don't use and it is always a treat to pull it out in the winter months and enjoy the fresh flavor. This pizza is the perfect way to utilize fresh or store-bought pesto. The crust can be homemade from scratch (which is easy to do) or you can purchase a ball of pizza dough at most grocery stores.
This recipe from lifemadesimplebakes.com is a winner!
Ingredients
1 ball pizza dough
1/3 cup pesto
1 Tablespoon olive oil
8 ounces grated mozzarella cheese
1 cup chopped rotisserie chicken
2 Tablespoons pine nuts
1 Tablespoon parmesan cheese
1 Tablespoon fresh basil leaves
Red pepper flakes
Instructions
Make dough (see my recipe on this blog) or use store bought dough.
Preheat oven to 450 degrees.
Place pizza stone in oven for at least 30 minutes prior to baking. Alternatively, you can use a parchment-lined pizza pan. I prefer the pizza stone because it gives the dough a crisp crust.
Roll out dough to 14 inch circle. If using pizza stone, transfer dough to pizza paddle. If using pizza pan, place dough in pan. Brush dough with olive oil and prick with a fork in several places to prevent bubbling. Transfer to pizza stone or place pizza pan in oven. Bake for 5 - 7 minutes.
Remove and spread 1/4 cup of pesto over the surface of the pizza. Top with half of the mozzarella cheese. Toss the chicken with the remaining pesto and place on top of the cheese. Top with remaining cheese and pin nuts.
Place in oven and bake for 7 - 10 minutes or until crust is golden brown and cheese is melted.
Remove from oven and allow to cool for 5 minutes. Then top with grated parmesan, fresh basil and red pepper flakes.
Cur and serve.
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