Ingredients
1/4 fresh pesto sauce
1 cup grated mozzarella cheese, (m
1 chicken breast, baked or gri
1/2 cup fresh mushrooms, sliced
1/2 cup sundried tomatoes, (in oil o
1 pizza dough ball, --or--
1 can pillsbury pizza-crust, from
1/3 cup extra-virgin olive oil, (opt
Directions
Recipe by: hunt@austin.metrowerks.com (Eric Hunt) Marinate chicken
breast in your favorite Italian-style dressing for several hours.
Grill outside until 3/4 done or bake in a 350deg oven for 15 minutes.
Make sure 1/2 c sundried tomatoes are in a 1-c container. Fill
container to top with boiling water, set aside for 10-15 minutes.
Chop chicken into bite-sized pieces. Cover and set aside.
When sundrieds have reconstituted, chop coarsely (at least chop each
tomato in half, depending on how much tomato you can handle in one
bite)
Prepare pizza dough. Spread with a decent amount (not light, not
heavy) of pesto to 1/3 inch from edge of crust. You may want to
initially brush entir surface of dough liberally with olive oil,
depending on your taste.
Strategically place chopped chicken and sundried tomatoes over
surface of pesto. Sprinkle half of the mushrooms on top of all this.
Cover with cheese.
Sprinkle remaining mushrooms on surface of cheese.
Bake at 375 until crust is golden and cheese is bubbly and hinting at
turni golden.
Do not initially overbake chicken, or you will have bite-sized pieces
of leather on your pizza. I know, I got "gourmet" pizza last night
suffering f this affliction.
Servings: 1 servings
Pesto Chicken Pizza Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Pasta; Pizza; Poultry
The History of Recipes
We are able to trace the history of `recipes` back into distant history, certainly as far back into history as the ancient Egyptians, and potentially, even further back. In practice though, sadly, these ancient cookbooks were just very basic hieroglyphic or cunieform recipes for preparing meals.
As we move into The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes enjoyed by the Romans. In his publication, Apicius describes how the roman meals were separated into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the Roman cooks were skilled in the use of many different spices and herbs, including some that we all recognise for example bay, rue and parsley. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from Arab cooking, including spices like coriander, parsley, and basil. These new culinary innovations was responsible for a surge in cookery books, the majority of which are now in private cookery archives. The revolution that is television brought us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, permitting us all to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Pesto Chicken Pizza recipe.
