Pesto Chicken Pizza
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
51
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Water (warm)1 tsp
Sugar3.5 cups
Bread Flour1
Sea Salt1.5 tsps
Olive Oil170 g
Pesto (prepared)Directions:
1
For the pizza dough: Place the warm water in a small bowl and stir in the yeast and sugar until dissolved
2
Cover the bowl with a clean towel and set aside until the liquid is foamy (about 10 minutes)
3
In a large bowl, combine 3 cups flour and 1 teaspoon salt
4
Make a well in the center of the flour and add the yeast mixture and oil
5
With a wooden spoon, beat the ingredients together to form a soft, sticky mass
6
Turn the dough onto a well-floured work surface
7
With floured hands, knead the dough, adding more flour, a little at a time, until smooth and elastic, 8 to 12 minutes
8
Form the dough into a ball
9
Place the dough in a large bowl that has been brushed with oil
10
Turn the dough to coat all sides with oil
11
Cover with wax paper and a clean towel, and place in a warm draft free place
12
Let the dough rise until doubled in size, about 1 hour
13
With a floured fist, punch down the dough
14
Cover again and allow the dough to rise another 40 minutes
15
The dough is now ready to be rolled out for a pizza
16
For the pesto pizza: Place the rack in the center of the oven
17
Preheat the oven to 425 degrees F
18
Place the rolled-out pizza dough onto a 16-inch oiled pizza pan or screen
19
Place the pesto onto the pizza dough and spread it around the surface of the pizza
20
Leave about a 1/2-inch border on the outside of dough
21
Sprinkle the cheese evenly over the pizza
22
Place the chopped chicken on top of the cheese
23
Bake 25 to 30 minutes
24
Check it occasionally to ensure it doesn't burn
25
Remove the cooked pizza from the oven and let stand for 5 minutes (if you can wait that long)
26
Sprinkle the basil on top of pizza, then cut and enjoy!