Sunday, July 3, 2011

Chicken Pesto Pizza

To make whole wheat crust:
This recipe makes 2 medium-large pizzas.
1 tsp white sugar (put this in a large mixing bowl)
1.5 c hot water (add this until sugar is dissolved)
1 T active dry yeast (dump this on top until dry yeast foams slighty, about 3 min.)
1 T Extra Virgin Olive Oil (add in remaining ingredients slowly while mixing)
1 tsp salt
2 c whole wheat flour
1.5 c all-purpose flour

Knead dough for 2 minutes, and break into 2 separate chunks. If dough is sticky, add a dab of olive oil and work dough into 2 thin pizza crusts, which should be medium thickness.

Add toppings and bake at 400 degrees for 20 minutes. Wahla!

Chicken (thoroughly pre-cooked)
Parmesan cheese
Pesto seasoning

1 comment:

Laura said...

I'm going to have to try this...looks so yummy!

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