Mmmm. This was so good. I’m still tasting it. The pizza dough comes from Trader Joe’s, as does the grilled chicken. I made my pesto with shredded soy parmesan, and sprinkled soy mozzarella over the top. I think I like this topping more than the traditional pizza sauce. Enjoy!
Grilled chicken pesto pizza
large handful of fresh basil leaves
3 garlic cloves
1/2 cups pine nuts, divided
1/4 cup extra virgin olive oil, plus 2 tablespoons
1/4 cup shredded soy parmesan cheese
1/4 teaspoon salt
1 small onion, chopped
1/4 cup sun-dried tomatoes, sliced thinly
1/2 cup soy mozzarella
1 8-ounce package pizza dough (I used Trader Joe’s)
2 boneless chicken breasts, grilled (again, I used Trader Joe’s), cut into small bite-sized pieces
First, make the pesto. In your food processor, combine the basil, garlic, 1/2 of the pine nuts, salt, and parmesan. Then, with the machine running, pour in the 1/4 cup extra virgin olive oil. Blend until smooth.
Saute onion in the 2 tablespoons of olive oil until softened. Add the chicken and 1/4 cup of the pesto sauce.
Roll out the pizza dough on a lightly floured surface, to a 13″ circle. Spread the rest of the pesto sauce over the dough, then add the onion/chicken/pesto sauce mixture, spreading evenly over the pizza pie. Place the sun-dried tomatoes evenly over the top, along with the remaining 1/4 cup of pine nuts, and then sprinkle the mozzarella over everything.
Bake for 10 minutes in your preheated 500 degree F oven. Makes 6 servings.