Wednesday, May 18, 2005

Chicken, Red Grape and Pesto Pizza

Chicken, Red Grape and Pesto Pizza (Adapted from CL)

cornmeal, for dusting
12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
6 tablespoons prepared pesto
1 1/2 cups seedless red grapes, halved
2 chicken breasts (about 4 ounces each), cooked and shredded
3 garlic cloves, thinly sliced
6 ounces fresh mozzarella cheese, thinly sliced
1 ounce (about 1/4 cup) fresh grated Romano cheese
fresh ground black pepper
1/4 cup thinly sliced scallions

Preheat oven to 425 degrees with a pizza stone placed on the lowest rack.

Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 12" to 13" circle and transfer to the cornmeal-dusted peel. Slide the crust onto the stone and cook until the bottom just begins to brown, about 5 to 7 minutes. Carefully remove from the oven and place the crust onto a wire rack.

Spread pesto evenly over dough, leaving a small border around the edges. Evenly scatter the top with the halved grapes, then top with the shredded chicken. Arrange the garlic on top, followed by the sliced mozzarella. Sprinkle the top with Romano and fresh ground black pepper. Slide pizza back onto the stone and bake until the crust has finished cooking through and the cheese has melted, about 8 to 12 minutes. Remove pizza from the oven and place on a wire rack - top with scallions and allow to cool slightly before serving.

Makes about 4 servings.

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