Chicken Pesto Pizza (1 serving = 1/8 pizza)

Chicken Pesto Pizza
Ingredients:
For the pesto:
1/4 cup pine nuts
3 medium garlic cloves, unpeeled
2 cups packed fresh basil leaves
7 tbsp. extra-virgin olive oil
Salt
1/4 cup finely grated Parmesan cheese

For the crust
½ cup warm water (about 110°)
1 envelope (2 ¼ tsp.) instant yeast
1 ¼ cups water, at room temperature
2 tbsp. extra-virgin olive oil
4 cups (22 oz.) bread flour, plus more for dusting
1 ½ tsp. salt
olive oil or non-stick cooking spray for greasing the bowl

For the pizza:
Olive oil, for brushing
1 cup Shredded mozzarella cheese
1 cup Grilled chicken, cut into bite-sized pieces (about 1/2 of one chicken breast)
3 oz grape tomatoes, sliced
Kosher salt and freshly ground black pepper

Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.

Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.

Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal.

To make the pesto, toast the pine nuts in a small skillet over medium heat until just golden and fragrant, 4-5 minutes. Set aside. Add the garlic to the empty skillet and toast, shaking occasionally, until the cloves are fragrant and their color deepens slightly, about 7 minutes. Transfer the cloves to a cutting board; cool, peel and chop. Place the basil in a heavy-duty gallon-sized plastic bag. Pound the bag with a rolling pin until all the leaves are bruised.

Combine the pine nuts, garlic, basil, olive oil and 1/2 tsp. salt in the bowl of a food processor. Process until smooth, scraping down the sides of the bowl as necessary. Transfer the mixture to a bowl, stir in the Parmesan cheese, and adjust the salt to taste. Store in an airtight container in the refrigerator.

To make the pizza, preheat the oven to 500 degrees F. Place a pizza stone in the oven while it is preheating, and let it heat up for at least 30 minutes. Place a round of parchment paper the size of your pizza stone on a work surface and lightly sprinkle it with cornmeal. Place the pizza dough in the center and roll it out into a large round using a lightly floured rolling pin, or a pulling/stretching motion with floured hands. Leave an approximately 1-inch border that is thicker around the edges for the crust. Lightly brush this outer edge of the crust with olive oil. Spread a thin layer of pesto on the pizza crust using the back of a spoon. Sprinkle with a layer of shredded mozzarella cheese. Top with grilled chicken pieces and sliced cherry tomatoes. Season with kosher salt and freshly ground pepper, to taste.

Carefully transfer the parchment round to the preheated pizza stone. Place in the oven and bake until the cheese is bubbling and the crust is lightly browned, about 12-15 minutes. Slice and serve immediately.

Repeat with remaining ball of dough or freeze for later use.

(Nutritional facts are based on using one half of the pizza dough)

Number of Servings: 8

Recipe submitted by SparkPeople user LUCKYMEGAN.