Pizza with pesto and chicken is a pizza variant, where pesto is the pizza sauce. The best pesto is the one you make yourself, but the pizza will be delicious with buying pesto as well.
550 g mel, helt tipo 00
1 ts salt
1/2 pk pizza yeast
1 tablespoon honey
1 tbsp olive oil
About. 3 dl cold water
Knead everything well together and let it rise. The dough is perfect, when it's so moist that you can just roll or push it out, then add enough water. Let the dough rise in the bowl, under a cloth, to double size (min. 1 hour). Press or roll it out and let it rise for about 30 minutes. I always bake the bottom at a high temperature for a few minutes, before putting on the filling.
150 g fresh basil
3 dl olive oil
100 g pine nuts
200 g parmesan
2 cloves garlic
1 ts salt
Beat the basil, pine nuts, parmesan, garlic and olive oil in a food processor until you get a creamy mass. Season with salt. Leave at room temperature until it is to be used.
Chicken in marinade:
300 g chicken fillet in strips
3 garlic cloves, finely chopped
1 dl olive oil
Leave the chicken fillet in the marinade in mine. 1 hour, but preferably overnight, before browning it quickly in the frying pan.
1 pk grated cheese, preferably well aged and preferably several types
1 onion in strips
1/2 paprika in strips
10 mini tomatoes, divided into 2
10 thinly sliced olives
Smear pesto all over the bottom. Add the rest of the ingredients and cookat 200 degrees until the pizza is golden and delicious.
Take out the pizza and sprinkle with arugula and basil just before serving.
You will find more exciting pizza varieties HERE.
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