Pizza Crust/Pesto/Chicken Pesto Pizza

Chicken Pesto Pizza

For the Crust:

• 1 tablespoon butter
• 1 2/3 cups flour
• 2 teaspoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup milk

Preheat your oven to 425 degrees.

Combine flour, sugar, baking powder and salt in a medium bowl.

Add milk and stir just until moistened.

When dough starts to pull together, place it onto a lightly floured surface and knead for about a minute.

Place a tablespoon of butter onto your pan/skillet, and melt it by putting it for a minute into your oven while it's heating up.

After the butter melts, remove the pan from the oven and spread the dough onto the bottom of the pan, and up the sides to form the crust.

Before you add the toppings, you are going to pre-bake the crust. Bake for 10 minutes in your 425-degree oven.

For the Pesto:

• 2 cups loosely packed fresh basil leaves
• 3 cloves roasted garlic
• 1/4 cup pine nuts
• 1/2 cup extra-virgin olive oil
• 1/2 cup grated Parmigiano Reggiano
• salt & pepper, to taste

Place the basil in a food processor or blender.

Add the garlic and pine nuts. Pulse until your ingredients are coarsely chopped and mixed.

Drizzle in the oil and process until smooth. Season with salt and pepper, and add in the cheese.

For the Pizza:

• your favorite pizza crust, either homemade or store bought
• 1/2 cup prepared pesto
• 8 oz mozzarella, shredded
• 1 lb. cooked chicken, shredded or chopped into tiny pieces
• additional toppings (I used chopped plum tomatoes, scallions and sautéed mushrooms)

Spread the pesto onto the crust. Arrange the chicken. Cover with cheese. Add any additional toppings.

Return the pizzas to your 425-degree oven and bake for an additional 15 to 18 minutes, until the crust is completely cooked through and the cheese has melted.