After living in the abyss of delivery for over five years, we resorted to creating our own at home. We still picked up take out occasionally on the way home from work, but delivery was an hour to hour and a half wait for subpar pizza. It was always cold when it arrived with tons of grease just sitting on the top. After we started making our own pizza, I realized that it takes less time than delivery and is fresh, hot, and has less grease. Aside from convenience, why did we ever order delivery?
Pesto is one of my favorite summer time sauces. I love the vibrant green color and the fresh taste of summer. Plus it is super cheesy and has that rich olive oil flavor. I have loved it since I was a kid. I love making a big batch of pesto and using it a few times in a week. My recipe for pesto can be found here.
I topped this pizza with fresh mozzarella cheese because I happened to make it right after going to Penn Mac. It is still delicious without fresh mozzarella. I topped it with leftover baked chicken and some slices of fresh tomato. This pizza tastes like summer. For more of my recipes using pesto, click here and here.
Pesto Chicken Pizza
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients (6-8 slices of pizza)
- 1 pizza crust
- 1/4 cup pesto
- 1 tomato, sliced and salted
- 1/4 pound precooked chicken, diced
- 1/3 pound mozzarella, shredded or sliced if fresh
Heat the oven to 500 degrees. Prepare the pan or baking stone by coating with cornmeal. Place the crust on the cornmeal. Top with remaining ingredients. Cook at 500 degrees for 15-20 minutes or until browned and bubbly.