8 ounces boneless skinless chicken thighs, cut into bite-size chunks
1 TBSP olive oil
1/4 tsp salt
1/8 tsp freshly ground black pepper
8 ounces mozzarella cheese, shredded
DIRECTIONS
DOUGH:
In a large mixing bowl stir together the yeast and water then stir in both flours and the salt until well combined.
Knead the dough by hand while in the bowl for about 8 minutes.
Drizzle the oil over the dough and toss to coat then loosely cover the dough and set aside in a warm place to rise for about 1 hour.
PESTO SAUCE:
Add the basil leaves, garlic, walnuts, and Parmesan into a food processor or blender and pulse into a paste.
Transfer the basil mixture to a bowl then stir in the olive oil, salt, and pepper until well combined then set aside.
TOPPINGS AND ASSEMBLY:
Preheat the oven to 475°F.
Add the chicken chunks to a bowl and drizzle the 1 TBSP of olive oil over the chicken. Sprinkle the 1/4 tsp salt and 1/8 tsp pepper onto the chicken then stir to coat evenly.
Add the chicken to a skillet over medium-high heat and cook, stirring often, until chicken is no longer pink, about 5 minutes. Take the chicken off the heat and set aside.
Stretch the dough to fit into a lightly oiled 14 to 16-inch pizza pan or rimmed 13x18-inch baking sheet.
Spread the top of the dough evenly with the pesto sauce then evenly sprinkle on the mozzarella cheese and scatter the cooked chicken on top.
Bake the pizza in the preheated oven for 15 to 20 minutes or until the crust begins to crisp up.
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