Between the new kitchen and the four months of eating out, I am very motivated to cook these days. During the four months we spent without a kitchen, we “cooked” high quality foods like hot dogs and chili, hot pockets, eggo waffles, cheese nachos, and PB&js. When all the dishes were dirty because I had been too embarrassed to go in the backyard and scrub them down like a pioneer woman, we got takeout from super healthy restaurants like Taco Cabana, Chilis, Freddy’s, Laguna Madre, and Panda Express. You can be sure we are looking trim and feeling great these days….or the exact opposite actually. So when I came across a spread in the Allrecipes magazine that showcased some healthy, veggie laden, pizza concoctions, I was pretty much drooling. I read through the guide and, based on the ingredients I had in my garden and pantry, created a chicken pizza recipe with rosemary-basil pesto.
This chicken pesto pizza is light and refreshing while still flavorful and fulfilling. I’m an easy critic though. When my picky husband and my 1-yr old were both scarfing down this pizza and looking for more, I knew it was more than just “okay” and was definitely worth sharing.
Chicken Pizza with Rosemary-Basil Pesto
Mix the following in a large bowl:
4 Cups Flour
1 packet active dry yeast (2.5 tsp)
1 tsp salt
Stir in 1.5 cups warm water
Cover and set aside in a warm area to rise until doubled in volume (approx. 2 hours).
Separate dough into two balls and place each onto a greased (I used a stick of butter) baking sheet. Cover each ball with a towel and let it sit for an additional 30 min.
Stretch and knead the dough to fit each pan. Add toppings. Bake for approx. 15 min at 500°F.
This makes enough for two pizzas in 13×18 inch pans. You can also freeze one of the balls for a month and use it later. Just remove it from the freezer and let it thaw in the fridge during the day.
Blend the following in a food processor:
1/4 cup olive oil
1/4 cup Parmesan cheese
2 tbl pine nuts
1 clove garlic
1/2 tsp salt
Rosemary, Basil, and Chives (see picture below for approximation of how much I used)
1 1/2 cups finely chopped chicken from a rotisserie chicken
1/2 Zuchini, sliced thinly
1/4 of a pickled red onion. To pickle the onion, slice onion thinly and submerge in orange juice. Place in the refrigerator for approximately 30 minutes or longer.
2 cups Mozzarella cheese
1/4 cup Queso Fresco crumbles
Spread pesto onto crust followed by a thin layer of chicken. Next, layer mozzarella cheese, zucchini, and remaining chicken. Lastly, sprinkle Queso Fresco.