chicken pesto pizza

so usually mr. d is the pizza whisperer

but i was at a loss for dinner ideas & wanted to use up

some beer-butt-chicken from the previous evening’s dinner.

so i whipped up this chicken pesto pizza & it was so delish – i had to share the recipe!

now – you can use pre-made crap stuff from the store if you must

but mr. d and i are living a homemade/from-scratch  lifestyle

so that’s what the recipes reflect.

{if you buy that crap stuff from the store – check out Food Facts to see what’s really in your food…it’s chilling}


Chicken Pesto Pizza

crust {see below}

pesto {see below}

chicken – leftover {from roasted or beer-butt} or cook & shred two large breasts

4 large homegrown tomatoes: cut a small slice off bottoms

& squeeze out most of the juice & seeds – thinly slice

fresh basil leaves – kept whole

provolone slices or mozzarella

freshly grated parmesan

freshly ground salt & pepper to taste


firstly – you must make this Easy Whole-Wheat Pizza Dough recipe from Eating Well.

we are going to make one large pizza – not several small ones.

use as big a pizza pan as possible – so the crust is nice & thin & crispy.

put a little olive olive, garlic powder & grated parmesan on the crust

& bake at 325° for about 15 minutes.

cover the crust with basil-walnut pesto…


Basil Walnut Pesto

2 cups packed basil leaves {homegrown is best!}

1/3 cup olive oil

1/2 cup finely chopped walnuts

4 cloves garlic – crushed or minced

1/2 cup grated parmesan cheese.

a few grinds of freshly ground sea-salt

throw it all in a blender or food processor – blend until thoroughly combined.


layer shredded chicken, tomatoes, basil leaves, slices of provalone & grated parmesan.

salt & pepper to taste.

if you really love garlic:  another delish addition is many cloves or a whole head of roasted garlic

bake for 10-15 minutes a 400° oven – until cheese is melted and lightly browned at the edges

bon appetit!


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