Thursday, November 3, 2011

Chicken Pesto Pizza

Dough:
1 cup of warm water
2 1/4 tsp yeast
2 tsp olive oil
1/2 tsp salt
1 3/4 cup white bread flour
1 cup whole wheat flour
1 TBSP flax seeds

Sauce:
1 can fire roasted tomatoes
1/2 tsp dried basil

Toppings:
1 cup sliced grilled chicken (try my juicy grilled chicken)
1/2 cup pesto sauce (try my Spicy Fall Pesto)
1 cup chopped broccoli
1 cup shredded mozzarella
1/4 cup shredded parmesan

Add all ingredients for the dough to a warm mixing bowl. Mix until combined and the dough is sticky and clings together (in the mixer it will all cling to the dough hook and clean the sides of the bowl). Knead for 10 minutes. Spray the ball of dough with cooking spray and turn so it is all coated. Cover the bowl with a clean kitchen towel and stick in the oven. Heat the oven to 400 degrees for 1 minute ONLY and shut the oven off. Let the dough rise for 1 hour.
Put mixer bowl back on the mixer and knead (or punch the dough down) for 2 minutes. Roll out on a floured cutting board (Flatten/shape the dough ball into circle, and roll it out to the thickness you like OR form a rectangle and place in a 13x9 baking pan, then press out on bottom to form a deep dish crust). Bake the dough in the oven for 3-5 minutes on 425 degrees, depending on how crunchy you like you crust to be (skip this altogether if you like a doughy crust).

In a blender or food processor, combine the sauce ingredients until smooth. Spread the sauce evenly over the crust.

Combine grilled chicken and pesto sauce. Distribute over sauce and top with broccoli and cheeses. Bake 15-20 minutes until cheese melted and toasty.

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