Pesto Chicken Pizza

We love a good pizza over here! Homemade dough, fresh basil pesto, topped with lots of shredded chicken, sweet cherry tomatoes and lots of stretchy mozzarella. The pesto is a classic Genovese style but with a little arugula added in. Along with with lots of pine nuts, garlic, basil, parmesan and olive oil. It’s hard to beat.

Pizza Dough

• 2 1/2 tsp. dry active yeast
• 1 tbsp honey
• 1 cup + 5 tbsp. water
• 1 1/2 cup all purpose flour
• 1 1/2 cups ’00’ flour
• 2 tbsp. olive oil
• 1 tsp. kosher salt

Pesto

• 1/3 cup toasted pine nuts
• 2 garlic cloves, peeled and smashed
• 1 1/2 cup fresh basil leaves
• 1 cup arugula
• 1/3 cup fresh grated parmesan cheese
• 1/2 cup olive oil
• salt and black pepper

Pizza Toppings

• Pesto
• 1 cup shredded chicken
• 1 cup mozzarella, either shredded or torn up
• 1/2 cup cherry tomatoes, sliced

Directions

If you’re making the pizza dough, in a stand mixer with a hook attachment, add in the yeast, honey and warm water. Let that sit for about 5 minutes until it starts to activate and get bubbly. Then add in the flours, olive oil and salt. Mix together for about 5-10 minutes until a smooth dough ball forms. Let it sit in a warm spot for 1-2 hours or until doubled in size.

For the pesto, in a food processor with a metal blade attachment, add in the toasted pine nuts and garlic, pulse it together until it’s all chopped. Then add in the basil, arugula and parmesan, and with the motor running drizzle in the olive oil. Scraping down the sides. Puree until it all comes together and is a smooth sauce. Season with salt and pepper. Set aside.

Preheat the oven to 450 degrees.

When you’re ready to assemble the pizza, on a floured work surface, punch the dough down and dump it out. Use a bench scraper to divide into two or three pieces. Using your hands or a small rolling pin start stretching out the dough to about 10-12 inches. Sprinkle your pizza stone or peel with a little cornmeal.

Place the dough onto the peel. Spoon a couple tbsp of the pesto and spread it out. Add on the shredded chicken and spread it all out. Then top with the cheese and cherry tomatoes. Finish with a little more grated parmesan. Place in the oven to bake for about 12-15 minutes until it’s all golden and bubbly.