Chicken Pesto Pizza by Tasty Kitchen

• Pioneer Woman's Pizza Dough (enough For 1 Medium Size Pizza)
• 1 to 2 Chicken Breasts
• Salt And Pepper, to taste
• ½ teaspoons Paprika
• 1 Tablespoon Olive Oil
• 1/4 cup Pesto
• 6 ounces, weight Fresh Mozzarella Cheese, Sliced Thinly
• ¼ cups Freshly Grated Parmesan Cheese

If using frozen pizza dough, let it sit out at room temperature for about 20 minutes so it is easier to work with.

While the dough is out, prepare your chicken. Heat a grill pan or grill and place the chicken breast between two pieces of parchment and pound until it is a uniform thickness (about 1/2 an inch thick or less). Salt and pepper both sides, and add paprika to both sides if desired. Spray pan with non-stick spray or oil, and grill for 7-10 minutes on each side or until chicken is cooked through. Remove to plate and let cool while you prepare the dough.

Preheat the oven to 475F. Drizzle some olive oil onto a sheet pan. Stretch out the dough using your hands- I usually hold it from one end and let it drop down and then keep stretching it this way until the middle parts are quite thin. When it is stretched, place on the sheet plan, you can continue to work it into the shape you like once it is on the pan. Spread the pesto over the dough first, and then evenly place the slices of mozzarella over the pesto. Slice your chicken into thin strips and place over mozzarella. Finish with a good grating of Parmesan cheese, and place pan in the oven for 12-15 minutes, or until crust is golden and cheese is bubbling but not overcooked or hard. Take out and enjoy!

Pizza Dough

Ingredients

• FOR THE CRUST (MAKES TWO CRUSTS):
• 1 teaspoon Active Dry Or Instant Yeast
• 4 cups All-purpose Flour
• 1 teaspoon Kosher Salt
• ⅓ cups Extra Virgin Olive Oil
• _____
• FOR THE PIZZA:
• 1 whole Large Eggplant (or Two Medium Eggplants)
• Kosher Salt, For Sprinkling
• 1 pint Grape Tomatoes
• 2 cloves Garlic, Minced
• 8 ounces, weight Fresh Mozzarella Cheese, Sliced Very Thin
• ½ cups Freshly Grated Parmesan Cheese
• Extra Virgin Olive Oil For Drizzling
• Freshly Ground Black Pepper

Preparation Instructions

TO MAKE THE CRUST:

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

Freezer instructions:

Make dough and let it rise 1 to 2 hours. Punch down and shape into a disc and wrap in plastic wrap, then freeze.

To defrost, place dough in fridge the night before (or in the morning) and then put in bowl brushed in olive oil 20 min. before using.

Follow dough prep as instructed above.

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