Monday, October 5, 2009

Chicken, Pesto and Rosemary Potato Pizza

When Kacean lived in Portland, she worked at a pizza place. She made up a pizza while she worked there, and it became her favorite pizza. Since she moved home, she hasn't had it and has been craving it. Yesterday she came over and we made one with chicken and one without chicken for dinner. She was so excited. It really was a good pizza.

Kacean's Chicken, Pesto and Roasted Rosemary Potato Pizza

Pesto sauce (store bought or homemade - I will post a recipe after the pizza recipe)
Shredded mozzarella cheese
2 chicken breasts, cooked, cubed (I seasoned mine with salt, pepper and mesquite seasoning)
Fresh spinach leaves
Fresh mushrooms, sliced
1 can artichoke hearts, chopped
Roasted rosemary potatoes
Pizza dough (store bought or homemade - I can post a recipe for dough as well)
Fresh grated parmesan cheese
Corn meal

Make or roll out store bought pizza dough.

(Kacean making her pizza dough)

Put cornmeal down on a pizza tray or a cookie sheet and lay dough on top of the corn meal. This will make it so it doesn't stick. Spread pesto over the dough. Add chicken.

Then add a thick layer of spinach.

Top with cheese, mushrooms and artichoke hearts.

Add the roasted potatoes and finally top with fresh Parmesan.

Bake at 450 until the cheese is melted and the dough is all the way cooked (probably 20-30 minutes)

Roasted Rosemary Potatoes

Potatoes, diced
A few springs of fresh rosemary, leaves taken off the stem and roughly chopped
Olive oil
Salt and pepper to taste

Toss everything and roast in a 400 degree oven until the potatoes are tender.
Set aside for the pizza

Pesto Sauce

A couple handfuls of fresh basil leaves
A couple cloves of garlic, minced
Fresh grated parmesan cheese
(Usually pine nuts, but I don't add them)
A lemon or lime
Olive oil
Salt and pepper

Put basil, garlic, lemon or lime juice (just squeeze the entire thing), salt and pepper and cheese into a food processor. Turn on and drizzle olive oil into mixture until it forms a thick sauce.

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