This is another simple recipe, especially if you buy your pesto and pizza crust from the store. I love the flavor of the wheat crust, but of course, you can do whatever kind you want.
Pizza Crust (Out of a recipe book that came with my KitchenAid mixer):
1 Tablespoon yeast
1 cup of warm water
1/2 teaspoon salt
2 teaspoons olive oil
2 1/2 – 3 1/2 cups flour (whatever kind you want)
1 Tablespoon cornmeal
Dissolve yeast in warm water. When it is fluffy, add salt, olive oil, and 2 cups flour. Mix in mixer or knead together until dough forms a ball. Add additional flour, 1/2 cup at a time, until dough pulls from the side of the bowl, but is still a little sticky. Let dough raise in a greased bowl 1 hour or until double in bulk.
While you are waiting, grill or fry up strips of chicken breast, and chop any toppings you wish to put on your pizza (I like mushrooms and olives with this recipe).
Flatten and roll out onto pan. Brush olive oil over the top and sprinkle with cornmeal. Cook in a 450 degree oven, without any toppings, until the pizza crust is starting to turn slightly brown. Remove from the oven and top with pesto sauce.
Pesto Sauce
2 cups spinach, firmly packed
2 teaspoons garlic
3/4 cup grated cheese
1/2 – 2 cups olive oil
1/3 cup nuts (I like walnuts)
Put in a blender and mix.
After you spread your pesto sauce over your crust, put on all your chicken and toppings, and sprinkle with mozzerella cheese. Put the pizza back in the oven, and cook until cheese is melted and slightly brown. Serve hot.
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