Grilled Chicken Pesto Pizza

Pizza just out of the oven. Look at all that cheesy goodness.

Who doesn’t love pizza?  I’m one of those people who will eat basically any type of pizza, ranging from the cheapest arguably-inedible frozen grocery store pizza to authentic Italian pizza from a little old man who’s family has been making it for generations.  Really though, I’m in the camp that says anything slathered in sauce and cheese will taste good.  Which is why I was very excited when I made the discovery recently that it is very easy for one to make at home, especially if you use pre-made dough, which you can get at places such as Trader Joes or Whole Foods very cheaply.  I’ve made a couple of different versions, but the one I made most recently was with pesto, mozzarella, and grilled chicken, and I used Trader Joes Garlic and Herb pizza dough as the base.   It was very yummy, and as a bonus those with tomato aversions like my old roommate Jill (Hi Greebs!) can still eat it because pesto is used as the main sauce.  I grilled a chicken breast and cut it up to add to the pizza, but it would be very delicious without, and you could of course use marinara or plain tomato sauce on this as well if you would like.  The best thing is, you can reheat this in an oven very easily the next day or two days later and it still tastes great.  Or if you are lazy and very hungry you can just eat it cold straight from the fridge.  I don’t judge.

Mostly-assembled pizza

Grilled Chicken Pesto Pizza

Equipment: Oven, grill pan/frying pan, sheet pan, knife

Ingredients:
1 package pre-made pizza dough
1 chicken breast
2 tablespoons pesto
5 ounces fresh mozzarella cheese, sliced thinly
1/4 cup freshly grated Parmesan cheese
1 tablespoon olive oil
1/2 teaspoon paprika
Salt and Pepper

If using pre-made pizza dough (I used the garlic and herb version from Trader Joes this time), 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!