This pizza can be super easy (read store bought items), or a little complicated, but worth the extra effort.
Either way you can’t lose.
I’ve included at the end of this post the homemade pizza crust that I make on a weekly basis because it’s that awesome, and the homemade pizza sauce that I make on a weekly basis because, once again, it’s that awesome. And they are so easy to make. You really should try it.
I saw this pizza recipe from Plain Chicken (another food site that I love, by the way!), and seeing how easy it was, it had to go on my to-make food list (which is getting longer, and longer, and longer. I don’t think I’ll have a problem with blogging about food. Ever.). I tweaked the recipe a bit, using my homemade stuff and was very pleased. So, was Reinman. This will definitely become a staple in our house.
Chicken Pesto Pizza
recipe adapted from Plain Chicken
- 1 premade store bought pizza crust (like Boboli) or homemade pizza crust (1/4 of the recipe at the end of this post)
- 4 frozen chicken breasts
- 4 oz. store bought prepared pesto
- 1/2 cup pizza sauce (recipe at the end of this post)
- 1 & 1/2 cups mozzarella cheese, shredded
- Throw your frozen chicken breasts and pesto in a crockpot with the setting on low for 6-8 hours or until chicken is completely cooked. (Or you could buy already cooked chicken and mix it with your pesto. I found, though, that leaving my chicken on low in the crock pot all day with the pesto sauce really made the chicken tender and oh, so tasty.)
- If you have store bought ingredients you can preheat your oven to 450 degrees now. If not, make sure you make your pizza crust a day ahead and chill it in the fridge.
- Put your store bought dough or homemade dough on a pizza pan, or a pizza stone if you happen to have one. If you’re using the homemade dough, you’ll have to use some extra flour and roll that baby out to the size of your pan or about 12 inches. Spread your sauce on top of dough. Add your mozzarella cheese and then top with chicken. Bake for approximately 15 minutes, or until cheese is golden brown.
- I should add also that I ended up having extra chicken leftover after I made this pizza but didn’t mind. If you don’t want any leftover chicken, you can half it.
Homemade Olive Oil Pizza Dough
recipe from My Baking Addiction
- 2 & 3/4 cups lukewarm water
- 1 & 1/2 T granulated yeast (2 packages)
- 1 & 1/2 T Kosher salt
- 1 T sugar
- 1/4 cup extra virgin olive oil
- 6 & 1/2 cups all-purpose flour
- In a large bowl, using a wooden spoon, mix your yeast, salt, sugar, and oil with the water.
- Next mix in the flour without kneading. Right now is where a stand mixer comes in handy, but if you don’t have one you can wet your hands in order to incorporate all the flour into the rest of the mix.
- Transfer dough to a large bowl or lidded food container. Cover (not airtight), and allow to rest at room temp until dough rises and collapses, about 2 hours.
- You can use the dough immediately or store in the fridge for up to 12 days. I find that the dough is easier to use if it’s chilled.
- This recipe makes 4-1 lb loafs (or 4- 12 inch pizzas)
Homemade Pizza Sauce
recipe from Handle the Heat
- 1 (14.5 ounce) can tomato sauce
- 2 T tomato paste
- 1 garlic clove, minced
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/2 tsp. fennel seed (I leave this out, only because we don’t have it)
- 1/2 tsp. crushed red pepper (I also leave this out. See above reason)
- 1/4 tsp. kosher salt
- 1/8 tsp. sugar
- 1/8 tsp. cayenne pizza
- 1/8 tsp. all spice
- Mix all ingredients in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to low, and simmer for 15-20 minutes.
- This pizza sauce will make your kitchen smell AWESOME!
- For me, this sauce is enough for 2 pizzas, so adjust accordingly.
– the Jilb