I made this pizza last year, but I never posted a picture until now. It was tragic, really, that I waited so long. Because I know that recipes require a photo to catch my eye, and you’re probably the same way. If you’re like me, you quickly lose attention flipping through a cookbook that doesn’t have pictures and won’t even consider a blogger recipe that isn’t documented in pixels. So I finally got around to posting the proof that this recipe looks (and incidentally tastes) delicious! This time around I went with a purchased bottle of pesto. But if you’ve never made your own you should give it a try. The homemade pesto on top of this pizza is outstanding!
6/25/09: I’m so frustrated! The few shots I did remember to take of this pizza turned out disastrous. I’m no pro photographer but I know when a photo is unappealing. What’s tragic is that this pizza is very appealing. Chunks of juicy rotisserie chicken and plump pieces of artichoke layered between melted Fontina and mozzarella, all on the most amazing half whole wheat crust ever created. It’s a shame that I can’t show you.
While I love having dinner guests (us “chefs” thrive off of feeding our friends and family), it is a blogging distraction. I’m so focused on getting dinner on the table in a timely fashion, that taking pictures is the last thing on my mind. So if you are ever invited to dine in my kitchen, I ask that you remind me to pull out my camera before we dive in. A recipe without a photo is just no fun.
This was my first homemade pesto. It’s so easy! But it takes a lot of ingredients that you might no always have on hand. So if that’s the case, it’s probably easier (and cheaper) to buy it pre-made. But this was the best pesto I’ve ever had.
Pesto Artichoke Chicken Pizza
INGREDIENTS
Pizza:
1 recipe Pizza Dough
about 1/3 cup basil pesto (recipe below)
about 1 1/2 cups Fontina cheese
about 1 1/2 cups mozzarella cheese
1 can artichoke hearts, roughly chopped
1 boneless skinless chicken breast half, cooked and chopped (or shredded rotisserie chicken)
1. Prepare the pizza dough according to directions.
2. While the dough is rising, prepare the pesto. It can be kept in the refrigerator until ready to use.
3. Preheat oven and pizza stone to 450 F.
4. Once the dough is ready, top with a thin layer of pesto, half of the Fontina and mozzarella, chicken (I toss the chicken in enough pesto to coat to ensure it stays moist while the pizza is baking), artichokes, and the remaining Fontina and mozzarella.
5. Bake in preheated oven for 10-12 minutes until the crust is golden brown and the cheese is bubbling. Remove from the oven and let cool several minutes before slicing.
For the pesto:
1. Put the basil, pine nuts, garlic, and Parmesan in a food processor and pulse until a chunky paste forms. With the motor running, add the olive oil in a steady stream and process until smooth. Season to taste with salt and pepper.
Makes 1 large pizza.
(Pesto recipe from A Good Appetite)
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Home on a snow day & discovered your blog – love it! I make a similar pizza, but instead of pesto just brush the crust with olive oil and sprinkle generously with Italian herb seasoning. Or in summer sprinkle with sliced fresh basil and/or spinach. We also like a little bacon in the topping!
I’m glad you liked it! I have a friend who doesn’t typically like artichokes but she likes them on this pizza- the caramelized onions sounds awesome though! I think you probably did overwork the dough and add too much flour. It only needs to be kneaded until just smooth (it will still be a bit sticky). Because it’s so quick I’d recommend doing to by hand. If you are using all white flour it will require a little extra flour though. Thanks for posting your comments!
Mmmm, this pizza was delicious! My husband doesn’t like artichokes, so I put caramelized onions on his half. I used a Kitchenaid to make the dough because I am seriously dough-challenged, so it turned out a little tough, but that could also be because I added a little too much flour AND I didn’t have any white whole wheat flour. But still, it was amazing! Thanks for the recipe (all of them)!
I always use a pizza stone but I place the pizza dough on top of parchment paper dusted with cornmeal, which makes transferring it to and from the stone much easier (since I don’t have a pizza peel). You still have to be careful because the parchment paper rips fairly easily. (It is a two person job!) A hot pizza stone is essential for getting a puffy light crust!
This pizza dough recipe is super simple. I’m sure you can do it! My only recommendation is to get the right flours so the texture turns out perfect. I’m so glad you enjoy the recipes!
Did you cook the pizza on top of brown paper or something? It looks like it’s sitting on something that’s not a pizza stone. Just wondering. You make so many amazing-looking pizzas, I really need to get over my fear of making pizza dough! I love your recipes and I’ve made at least 25 of them. Keep posting!