chicken pesto pasta. Today I am using any left over ingredients and making it into pizza.
We eat pizza a lot in our house. While it is a treat to order it out, most of the time it's home made. I make the dough in the late afternoon and by dinner time it's ready to go. The kids enjoy a plain cheese pizza, but Jay and I like to experiment with different flavor combinations.
Today's recipe is a take off on a white pizza. It shares many of the same ingredients as the chicken pesto pasta, but unfortunately this is not gluten free. Here's how it goes together.
prepared pizza dough or make it from scratch with this recipe
1 can artichoke hearts in water
2 c. cooked shredded chicken breast
1/3 c. prepared pesto
1 c. mozarella cheese, shredded
1/4 c. parmesean cheese
Preheat oven to 450 degrees. Press out pizza dough onto a large round pan or a sheet pan. With a spatula spread pesto on to dough, this will be your "sauce". Slice artichoke hearts into quarters. Top pizza with artichokes, chicken, and cheese. Bake for 15 to 18 minutes, until the toppings are golden brown, and the crust is crispy.