Chicken, Pesto and Roasted Red Pepper Pizza
Pesto, chicken and our creamy Roasted Red Pepper and Cracked Peppercorn Cheddar Gruyere make the perfect trio in this artisan specialty!
- 1 3/4 cups all-purpose flour (approx.)
- 3/4 cup warm water (approx. 105°F to 115°F)
- 1 1/4 tsp instant active dry yeast
- 1 tsp granulated sugar
- 1 tbsp olive oil (approx.)
- 1 tsp salt
- 1 cup fresh basil
- 1 tbsp toasted pine nuts
- 1 large clove garlic
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 tsp each salt and pepper
- 1/3 cup basil pesto
- 3/4 cup shredded cooked chicken
- 2 tbsp pine nuts
- 1 1/4 cups (5 oz) Wood River Creamery Roasted Red Pepper and Cracked Peppercorn Cheddar Gruyere, shredded
- 1/2 cup chopped roasted red peppers
In a bowl, stir together 1/4 cup flour, warm water, yeast and sugar; let stand for 5 to 10 minutes or until mixture starts to look bubbly and frothy. Using a wooden spoon, stir in olive oil, remaining flour and salt to make loose dough. Transfer to lightly floured surface; knead for 10 to 15 minutes, adding flour as needed, to make soft, elastic, and slightly sticky dough.
Form dough into ball; transfer to lightly greased bowl. Brush top of dough lightly with oil; cover with wet kitchen towel. Let stand in warm spot for about 2 hours or until doubled in size. Punch down dough; transfer to airtight container or resealable plastic bag. Refrigerate overnight; let stand at room temperature for 2 hours.
In a food processor, pulse together basil, pine nuts and garlic until well combined. Slowly add olive oil, pulsing until smooth. Stir in Parmesan, salt and pepper.
Preheat oven to 450˚F. On lightly floured surface, roll out dough into 8-inch round. Using hands, stretch dough into 12-inch round, about 1/4-inch thick. Transfer to lightly greased 12-inch pizza pan.
Brush pizza dough with homemade pesto. Scatter chicken and pine nuts over top; sprinkle with cheese. Scatter roasted red peppers over top.
Bake until crust is golden brown and cheese is bubbling, 15 to 20 minutes.
Tip: Substitute 1 lb store-bought pizza dough for homemade dough. Substitute store-bought pesto for homemade.