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LOCATION: Recipes >> Pizza >> Pesto Pizza

Print this Recipe    Pesto Pizza

1/4 c to 1/2 c fresh pesto sauce
1 c (more or less to taste) grated mozzarella cheese
1 baked or grilled chicken breast (see below)
1/2 c sliced fresh mushrooms
1/2 c sundried tomatoes (in oil or not, your choice)
1 pizza dough ball -or
1 can Pillsbury pizza-crust from dairy section
1/3 c extra-virgin olive oil (optional)

Marinate chicken breast in your favorite Italian-style dressing for
several hours. Grill outside until 3/4 done or bake in a 350deg oven for 15
minutes.

Make sure 1/2 c sundried tomatoes are in a 1-c container. Fill container to
top with boiling water, set aside for 10-15 minutes.

Chop chicken into bite-sized pieces. Cover and set aside.

When sundrieds have reconstituted, chop coarsely (at least chop each tomato in
half, depending on how much tomato you can handle in one bite)

Prepare pizza dough. Spread with a decent amount (not light, not heavy) of
pesto to 1/3 inch from edge of crust. You may want to initially brush entire
surface of dough liberally with olive oil, depending on your taste.

Strategically place chopped chicken and sundried tomatoes over surface of
pesto. Sprinkle half of the mushrooms on top of all this.

Cover with cheese.

Sprinkle remaining mushrooms on surface of cheese.

Bake at 375 until crust is golden and cheese is bubbly and hinting at turning
golden.

Do not initially overbake chicken, or you will have bite-sized pieces of
leather on your pizza. I know, I got "gourmet" pizza last night suffering from
this affliction.

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