Tuesday, November 12, 2013

Grilled Chicken Pesto Pizza

It's that time of year again!  We love a good pie here a Double the Deliciousness! And so we're having another WEEK OF PIES this year!!  (you can check out last years pies: Blackberry Pie, Lemon Strat Pie, Pecan Brownie Pie, Blueberry Banana Chiffon Pie, and Pumpkin Chiffon Pie)

So join us next week EVERYDAY for a new pie recipe. We've already gotten a few knocked out and believe me you're not gonna want to miss them!

And join in the fun with your family and/or friends and have your very own "We're Thankful for Pie Night"!  We hold ours Wednesday Night before Thanksgiving so we can stuff our selves with pie before we're already stuffed with turkey and the goodies of Thansgiving dinner.  Have everyone bring a pie and then go to town.  I suggest cutting slivers or you may end up with your head in the toilet most of the night.  I speak from experience...didn't know if I'd ever be able to eat another piece of pie in my entire life...glad to say I still love pie!:)

So before we get to the week of glorious pie I figured we'd better give you a nice main dish. This one is a keeper, and if you have no self control (finger pointing at myself!) you may end up eating more than you would have liked.  I have problems.

Grilled Chicken Pesto Pizza

For crust:
1 1/2 cups water
1 tablespoons yeast
1 tablespoon sugar
3 1/2-4 1/2 cups flour

For topping:
Jar of basil pesto
1 tablespoon olive oil
2 boneless skinless chicken breasts
1 small yellow onion, thinly sliced
2 cloves garlic, minced or pressed
2 cups grated mozzarella cheese
1 large tomato, diced

Combine warm water (I always run the water until it's temperature is hot enough that I can barely keep my finger in it...not very scientific, but it's never failed me!) yeast and sugar and let sit untl yeast is bubbly.  Knead in the flour until a soft dough forms.  In your mixer, add flour until the dough cleans the side of the bowl.  Place dough in a bowl sprayed with cooking spray & cover.  Set aside.

Heat oil in frying pan over medium-high heat.  Cut chicken into 1 inch pieces and grill in hot oil (or you can just grill it outside and then cut into pieces) until cooked through and browning. Add the sliced onion and garlic and sautee until onions are carmelized, about 5-8 minutes. 

While chicken/onion mixture is cooking, spray counter (or rolling surface) with cooking spray and roll out dough into a circular shape. Place on pizza pan and work the dough with your fingers so it covers the entire pan.

Spread a thin layer of pesto over the dough, you will not need to use the entire jar of pesto.  Cover the pesto with the grated cheese.  Top with the chicken/onion mixture and diced tomatoes. 

Bake in the oven at 425 degrees for 12-15 minutes or until crust is browned and cheese is melted.


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