Chicken Pesto Pizza

I was never an enormous fan of pizza, because I don't really care for tomato-based sauces. That is, until I discovered pizza like this one, that uses a sauce other than a tomato base. This pizza starts with a homemade crust and a basil pesto sauce and is loaded with spinach, tomatoes, artichokes, and sauteed peppers and onions. I use chicken on this pizza, but it could be just as delicious meatless, and you could always innovate on the recipe by adding mushrooms, olives, or bacon (if you can find room on the pizza!)

Chicken Pesto Pizza

Pizza Crust:

1 cup warm water

2 ¼ teaspoons active dry yeast

1 teaspoon salt

1 tablespoon sugar

1 tablespoon olive oil

2 ½ cups flour (more if needed)

Toppings:

½ cup pesto

1 onion, sliced

1 green (or red or yellow) pepper, sliced

1 tablespoon olive oil

1 cup fresh spinach

3 roma tomatoes, sliced

1 ½ cups cooked chicken breast, chopped

1 can quartered artichoke hearts, drained

1 ½ cups shredded Italian blend cheese

Parsley flakes

Ground pepper

Directions:

       1.  Dissolve yeast in warm water. Add salt, sugar, and olive oil. Mix in flour. If using a stand mixer, switch to dough hook and knead until smooth; if kneading by hand, turn the dough onto a floured surface and knead until smooth. Incorporate more flour if needed. 

      2.  Let the dough rise in a warm place until doubled, about 1 hour.

      3. While the dough rises, assemble the toppings: slice onions, peppers, and tomatoes. Drain artichokes and set aside.

       4. Sautee the onions and peppers in olive oil. Set aside.

       5. Once the dough has risen, turn the dough onto a floured surface and punch down.  Roll the dough to fit a baking stone, and poke holes in the crust with a fork. Parbake the crust for 8 minutes at 425 degrees.

      6. Spread the crust with pesto. Top with the spinach, tomatoes and chicken. Layer on the artichokes and the pepper/onion mixture. Top with shredded cheese. Garnish with parsley flakes and ground pepper.

     7. Bake the pizza at 425 for 15-20 minutes, until the crust is golden brown and the cheese is fully melted.