Selasa, 22 Juli 2014

Roasted Garlic Chicken Pesto Pizza

This is probably the best pizza I have made EVER! I used whole wheat dough instead and made sure I put seasoning on the crust as well.

  •     1 perfect pizza crust (recipe above)
  •     1/2 cup prepared pesto (store bough or homemade)
  •     1 bulb of garlic
  •     1 boneless, skinless chicken breast, cooked
  •     Mozzarella cheese
  •     Parmesan cheese
  1. To roast the garlic: Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact.
  2. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads in a baking pan; muffin pans work well for this purpose.
  3. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated.
  4. Cover with aluminum foil.
  5. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
  6. Remove garlic gloves and smash with a fork.
  7. Spread roasted garlic over pizza dough.
  8. Do this to taste. I used almost the whole (small) bulb, but I LOVE roasted garlic.
  9. Spread the pesto on the pizza.
  10. Add the sliced, cooked chicken.
  11. Sprinkle with mozzarella.
  12. Top with fresh grated parmesan.
  13. Bake on preheated pizza stone for 8 - 12 minutes.

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Roasted Garlic Chicken Pesto Pizza
4/ 5