Friday, May 20, 2005

Chicken and Goat Cheese Pizza With Fresh Basil

Chicken and Goat Cheese Pizza With Fresh Basil (Adapted from Health)

cornmeal, for dusting
16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
1/4 cup pesto
1 cup shredded cooked chicken
1/2 cup sweet corn kernels, thawed if frozen
3 ounces crumbled goat cheese
salt and fresh ground black pepper
extra-virgin olive oil, for drizzling
2 tablespoons chopped (or small leaves) fresh basil

Preheat oven to 425 degrees with a pizza stone placed on the lowest rack.

Sprinkle enough cornmeal to lightly cover a pizza peel. On a lightly floured surface, stretch and roll out dough to a rough 12" to 13" circle and transfer to the cornmeal-dusted peel. Slide dough onto the stone and bake for 5 to 7 minutes. Remove from the oven and place on a wire rack to cool.

Add pesto onto the crust and spread to cover the top, leaving a 1/2" clean border around the edges. Scatter the top of the pizza with chicken, corn and goat cheese. Season with salt and fresh ground black pepper - lightly drizzle the top with extra-virgin olive oil.

Slide pizza back onto the stone and bake until the crust is deeply golden and the cheese begins to brown, about 8 to 14 minutes. Remove from the oven and scatter the fresh basil over the top to serve.

Makes about 4 servings.

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