Chicken Pesto Pizza

A few weeks ago we visited a new restaurant that opened in our neighborhood, Onesto. Jeff, being the wild and crazy guy he is, deviated from the usual pepperoni pizza and went for the Pesto in the House. It was deeelicious & we realized how simple it would be to make at home. So, here it is!

Fresh pesto (recipe is below)

Chicken, shredded (I like to use the rotisserie chicken you get at the grocery store)

Cheese (we used an Italian Blend of Romano, Mozzarella, and Parmesan)

Pizza dough (We used ready-made dough from Trader Joe's)

Toasted pine nuts

Roll out the dough according to directions. Spread pesto on the dough. You can be the judge of how much to use. I would say we used about 1/4 cup. You just want a thin, even layer. Sprinkle the shredded chicken on top and then sprinkle with cheese. Top off with a handful of the toasted pine nuts and cook according to the directions for the pizza dough.

Pesto Recipe

1 1/2 cups of firmly packed fresh basil leaves

1/4 cup grated Parmesan cheese

1/4 cup pine nuts

1 large garlic glove

1/8 t. of salt

1/4 cup olive oil

In a food processor, combine all of the ingredients with the olive oil added last. Process with a few on/off pulses until a puree forms. You can freeze any extra for up to one year and refrigerate for up to 2 days.

I also make a Weight Watchers version of this by using a whole wheat tortilla instead of dough and cooking it on the grill. Either way, it is a good and fast meal!