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Introduction
The fusion of Italian-inspired pesto with the American love for pizza creates a delightful culinary experience in this healthy rendition. Pesto, originating from Genoa, Italy, traditionally combines basil, pine nuts, garlic, olive oil, and Parmesan cheese. When spread over a pizza instead of traditional tomato sauce, it transforms the dish into a gourmet treat. This recipe gained popularity in the early 2000s as part of the movement towards healthier versions of favorite comfort foods. By using a whole wheat crust and lean chicken, it caters to the health-conscious while still delivering the satisfying experience of a hand-tossed pizza.
Ingredients
• 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch cubes
• 2 cups (240g) whole wheat flour
• 1 tsp (5g) active dry yeast
• 1 tsp (6g) salt
• 1 tbsp (15ml) extra virgin olive oil, plus extra for brushing
• 3/4 cup (180ml) warm water
• 2 cups (50g) fresh basil leaves, packed
• 1/4 cup (35g) pine nuts, toasted
• 2 cloves garlic, peeled
• 1/2 cup (50g) freshly grated Parmesan cheese
• 1/4 cup (60ml) extra virgin olive oil
• 1/4 tsp (1g) salt
• 1/8 tsp (0.5g) freshly ground black pepper
• 1 cup (100g) shredded mozzarella cheese
• 1/4 cup (25g) cherry tomatoes, halved
• 2 tbsp (10g) fresh basil leaves, torn, for garnish
Step 1:
In a large mixing bowl, combine whole wheat flour, yeast, and 1 tsp salt. Add 1 tbsp olive oil and warm water. Mix until a dough forms, then knead for 5 minutes. Cover and let rise for 30 minutes.
Step 2:
While the dough rises, make the pesto. In a food processor, combine basil, pine nuts, garlic, Parmesan, 1/4 cup olive oil, 1/4 tsp salt, and pepper. Pulse until smooth.
Step 3:
Preheat grill or grill pan over medium-high heat. Season chicken cubes with salt and pepper, then grill for 6-8 minutes, turning occasionally, until cooked through. Set aside.
Step 4:
Preheat oven with pizza stone or baking sheet to 450°F (230°C). Roll out the pizza dough on a floured surface to desired thickness.
Step 5:
Transfer dough to the hot pizza stone or baking sheet. Brush with olive oil and spread pesto evenly, leaving a small border for the crust.
Step 6:
Top with grilled chicken, mozzarella, and cherry tomatoes. Bake for 12-15 minutes until the crust is golden and cheese is melted.
Step 7:
Remove from oven, garnish with torn fresh basil leaves. Let cool for 2-3 minutes before slicing and serving.
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough up to 24 hours in advance and store it in the refrigerator. Bring to room temperature before using.
Q: Is it possible to freeze this pizza?
A: Yes, you can freeze the baked pizza for up to 3 months. Thaw in the refrigerator and reheat in a 375°F (190°C) oven until hot.
Q: Can I use store-bought pesto instead of homemade?
A: Absolutely. While homemade pesto offers the best flavor, a good quality store-bought pesto can be used as a time-saving alternative.
• For a gluten-free option, substitute the whole wheat flour with a gluten-free all-purpose flour blend.
• If pine nuts are unavailable or too expensive, walnuts or almonds can be used as a substitute in the pesto.
• For a dairy-free version, replace the Parmesan and mozzarella with nutritional yeast and a plant-based cheese alternative.
• Choose organic, free-range chicken for the best flavor and ethical considerations.
• Fresh mozzarella can be used instead of shredded for a more authentic Italian flavor.
• This recipe contains gluten (wheat), dairy (cheese), and nuts (pine nuts). It is suitable for those following a Mediterranean diet.
Slice the pizza into 8 equal pieces and serve hot.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes.
Start the dough first, then prepare the pesto and grill the chicken while it rises to maximize efficiency.
- For a crispier crust, preheat the pizza stone in the oven for at least 30 minutes before baking.
- Don't overload the pizza with toppings to ensure the crust cooks through properly.
- Allow the dough to come to room temperature before rolling for easier handling.
For a vegetarian option, replace chicken with grilled vegetables like zucchini and bell peppers. For a spicier version, add red pepper flakes to the pesto.
Pair with a crisp Italian white wine like Pinot Grigio or a light red like Chianti. A fresh arugula salad makes an excellent side dish.
Best in summer when fresh basil is abundant, but can be enjoyed year-round.
Contains gluten (wheat), dairy (cheese), and nuts (pine nuts). May contain traces of egg if commercial yeast is used.
