Pesto Chicken Asiago Pizza

So, my friend Matt came over last night. We had two serious intentions on the agenda: cook homemade pizza. And drink wine.

See, Matt had never made homemade pizza and I thought that was just silly. He is a big pizza lover but was skeptical about the idea of making it from scratch. I raved about how good it was, how easy it was, and of course how fun it could be (don’t tell him I have only made it one time…let him think I’m a pro).

We cracked open some wine, surveyed the assortment of groceries I had picked up, and started chopping. I was trying to hide my nerves, knowing that the pressure was on for this pizza to come out well. Matt can be pretty picky and he sure isn’t afraid to express his opinions, so I knew there was a serious chance that we could be down the street eating at a pizza shop if this didn’t turn out well.

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Let’s just say: I win.

This pizza was awesome. Could have used a touch more pesto, but other than that, the mix of flavors was spot on. Not to mention how pretty it looked with all of the different colors.

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He went back for seconds and thirds. I’d call that a success!

Pesto Chicken Asiago Pizza

  • package of thinly sliced chicken breast
  • whole wheat dough (we did store bought)
  • 2 cups mushrooms, sliced
  • 1 medium red onion, sliced
  • 1/3 cup pesto
  • EVOO
  • 1/2 cup asiago cheese, shredded
  • 2 T cornmeal
  • 2 T flour

1. Caramelize your onions: Add them to a pan with EVOO and let them cook for about 10-15 minutes over low heat.

2. Preheat oven to 350.

3. Lay out chicken breasts on foil-lined baking pan. Drizzle with EVOO, S&P. Bake in oven for about 10 minutes until cooked. Once it is cooked, shred it with your hands and toss it in a bowl with a couple spoonfuls of pesto. Set aside. Crank oven to 475 to get it ready for the pizza.

4. While chicken is baking, start getting your dough ready. We didn’t have a rolling pin, but if you have one, use it! Otherwise, use the flour to help you stretch it out into pizza shape as best as you can. Don’t worry about making it perfect.

5. At the same time, add mushrooms to a pan with some EVOO and let them cook for about 5 minutes.

6. You are ready to make your pizza! Spread cornmeal on a baking pan and lay the dough on top.

7. Top pizza with pesto, pesto covered chicken, mushrooms, onions, and finally the cheese. Bake at 475 for about 10 minutes. Allow to cool and EAT.


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