I think I am finally getting the hang of this pizza thing.
For some reason, along with making rice stovetop and sugar cookies, pizza tends to be my Waterloo. I have some sort of problem with the dough. It's always a bit too doughy. Soggy would probably be a better word. It ends up tearing instead of nice cut. And then the toppings kind of fall off when you try to lift it to your mouth. It lacks substance.
Like any good fighter, I refused to let myself be beat by a piece of dough. I've been diligent about making pizzas lately in an attempt to discover the magic solution. The past 3 pizzas I've made have met with rave reviews from my harshest pizza critic - Thatboy. Which means I believe I have conquered my enemy.
Because I've been making a lot of pizzas, I've also been playing around with topping ingredients. Straying from the typical red sauce. I've used olive oil, ranch dressing, alfredo - and of course, pesto. I love the garlicy-ness of pesto so I paired it with some mild flavors, grilled chicken and roasted red pepper. Top with some fresh mozzarella and you've got a winning pizza.
Pesto Chicken Pizzas
1 red pepper
1/2 cup pesto
1 chicken breast, grilled
1 ball of fresh mozzarella (or 1 1/2 cups of shredded)
- Preheat oven to 450. Roll out dough and bake on a pizza stone for 12 minutes.
- While dough is baking, roast the red pepper. I like to do this by putting them on the burner of my gas stove and cooking and turning until all sides are nicely charred. Let cool.
- Rub the crust with truffle oil. Spread pesto over center of crust.
- Slice chicken breast and roasted red pepper. Arrange them over the pesto.
- Slice mozzarella into thin slices and arrange on top of the chicken and pepper. Bake for 25 minutes or until the cheese is browned and bubbly.