MY SINCERE THANKS GO OUT TO ALL OF OUR VETERANS AND TO THOSE WHO ARE NOW SERVING, ESPECIALLY OUR SON.
A while back, Steph from Plain Chicken posted a recipe for Easy Chicken Pesto Pizza in which she used Boboli pizza crust, which I’d never heard of. Bev picked up a couple of them and since we really liked Steph’s idea of tossing chicken with pesto for a pizza topping, we started with her recipe and built from there.
Since we were expecting up to five diners, we made a second pizza that was more of our normal with sauce, cheese, pepperoni, Italian sausage, oven dried tomatoes, onions, peppers, and olives.
I really enjoyed the chicken pesto pizza, but the other one needed more herbs added to the sauce - the Boboli crust worked very well and will be used again, although it was a little thick for what I consider to be a thin crust - it was about our norm.
A while back, Steph from Plain Chicken posted a recipe for Easy Chicken Pesto Pizza in which she used Boboli pizza crust, which I’d never heard of. Bev picked up a couple of them and since we really liked Steph’s idea of tossing chicken with pesto for a pizza topping, we started with her recipe and built from there.
Chicken Pesto Pizza – adapted from Plain Chicken
1 Boboli pizza crust
10 oz smoked chicken, chopped
3 cubes homemade pesto (from the freezer)
½ medium chopped onion, lightly sautéed
½ sweet pepper, lightly sautéed
A few sliced kalamata olives
½ cup pizza sauce (we used Classico Marinara)
1½ cups mozzarella cheese, shredded
Grated parmesan
Toss cooked chicken with pesto and set aside. This is the thawing pesto and the smoked chicken pulled from the bone.
Spread pizza sauce on top of Boboli crust. Top with mozzarella cheese, onions, peppers, and then with chicken and a few olives.
We baked about 12 minutes at 425* on pure convection, until the cheese was melted. Remove from oven and grate parmesan over the top.
Here's my plate.
All photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
One year ago: Surprise Delicious
Two years ago: THANKS TO THOSE WHO SERVE
Larry
LOVE chicken pesto pizza... I make it quite a bit...and one of our favorite pizza places out here has THE BEST pesto pizza ever! Both pizzas look fantastic, Larry!
ReplyDeleteI would enjoy at least one piece from each of these pizzas, but the Chicken Pesto Pizza sounds especially good. Of course, the breakfast in the post below looks delicious as well.
ReplyDeleteI use Boboli crusts quite often. They now have an extra thin crust I think. Your pizzas look great. Lucky you to have your own pesto in the freezer.
ReplyDeleteI think I liked the chicken one better, but I'd have made it a little differently. Such are my tastes, of course, but I'd have used less chicken and more veggie matter. And probably some feta. I really like feta in that application. More onions, more olives, more mushrooms, less chicken, add feta. I didn't really notice the green peppers in this, so they could stay or go.
ReplyDeleteBut it was still pretty darn tasty the way it was. Thanks for having me down!
Yum... I'd love them both ---but that chicken one sounds fabulous... I haven't had pizza in awhile --and can't eat it yet, but one of these days, I want a good pizza... Thanks for sharing, Larry.
ReplyDeleteBetsy
These pizza's look delicious!! You really did a great job. Blessings, Catherine
ReplyDeleteI don't know why I don't think of chicken pesto pizza more often. I made it once and it was great. What a wonderful meal. I do love pizza!
ReplyDeleteWOW - that looks awesome!! I wish I had a piece right now. Looks like I am making chicken pesto pizza next week.
ReplyDeleteI like using the scale when cooking too. Sometimes it's the best way to be accurate instead of measuring volumes.
ReplyDeleteBoth pizzas look scrumptious.