Thanksgiving is over and we are all transitioning to the next holiday Christmas! We had a great time with some of Shaun’s family here for the week. The day that they took off to head back home my parents arrived. My mom will be with us for the next couple of weeks waiting for the arrival of the little girl and to help out around the house.
I decided to make a pizza this past week and I just happened to test it out on them. I can always tell how something is going to taste by my dads reaction to new foods. This was their first pizza with pesto sauce instead of the typical tomato sauce. They loved it and mom even prefers pesto now over the regular tomato sauce.
I hope you all enjoyed your time off with your families!
ENJOY ~ Meagan
Chicken Pesto Pizza
Yield: 4-5 servings
Pizza Dough from Italian Stromboli Dough (doubled recipe without Italian seasoning)
1 pound chicken tenders
3/4 cup Italian dressing
salt to season
2 cup shredded mozzarella cheese
For the Pesto
1 cup basil leaves
1/2 teaspoon garlic
1/4 cup parmesan cheese
1/8 teaspoon pepper
1/4 teaspoon salt
1 tablespoon pine nuts
1/4 cup olive oil
Preheat the oven to 475 degrees F.
Put the chicken into a Ziploc bag and cover it with the Italian dressing. Refrigerate for at least an hour. Heat a skillet over medium heat and add the chicken to the pan and sprinkle with salt. Cook until no longer pink and then remove and slice into small chunks.
In a food processor combine all of the pesto ingredients and blend until it is well mixed.
Stretch the dough out into a circle and place on pizza baking sheet. Using a brush spread out the pesto onto the dough leaving about a 1/2 inch from the side untouched. Place the chicken pieces all over the pizza followed by the mozzarella cheese.
Cook for 12-14 minutes.