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!
Chicken Pesto Pizza
Yield: 4-5 servings
Pizza Dough from Italian Stromboli Dough (doubled recipe without Italian seasoning)
1 lb. chicken tenders
3/4 cup Italian dressing
1 cup mozzarella cheese, shredded
For the Pesto
1 cup basil leaves
1/2 tsp garlic
1/4 cup parmesan cheese
1/8 tsp pepper
1/4 tsp salt
1 Tbsp pine nuts
1/2 cup olive oil
Preheat pizza stone in 475 degree oven. (Pizza stone was placed on the bottom baking rack.)
Put the chicken into a medium size bowl and cover it with the Italian dressing. Refrigerate for 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.
Sprinkle a pizza paddle with corn meal and stretch the dough out into a circle. 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.
Slide the pizza from the paddle onto the stone and cook for 13-15 minutes and then broil for 1 minute.