(I should have taken a picture before we dug in)Pesto
1 cup firmly packed fresh basil leaves (without stems)
1/2 cup firmly packed fresh parsley sprigs without stems or torn fresh spinach (I used spinach)
1/2 cup grated Parmesan or Romano cheese
1/4 cup pine nuts, walnuts, or almonds (you can split and do 1/8 cup of pine nuts & another)
1 large clove garlic, quartered
1/4 tsp salt
1/4 cup olive oil or cooking oil
1. In blender or food processor combine basil, parsley or spinach, Parmesan or Romano cheese, nuts, garlic, and salt. Cover and blend or process with several on-off turns until a paste forms, stopping the machine several times to scrape the sides. (It also helps if you add the ingredients a little at a time and blend.)
2. With machine running slowly, gradually add olive or cooking oil and blend or process to the consistency of soft butter.
Marinated Chicken (optional, but adds good flavor)
Cut chicken breasts into small pieces
Put in a bowl or zip lock bag with enough Soy Sauce to cover it. Add pepper to mix.
Let marinate for at least an hour. Stir or mix bag occasionally.
Pizza
1/2 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 small onion, halved and thinly sliced
1/2 each small green, sweet red and yellow peppers, julienned
1/2 cup sliced fresh mushrooms or 1 (6 ounce) jar artichoke hearts, drained
3 tablespoons prepared pesto*
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1/4 teaspoon pepper
2 tsp oil
crust
1. In a large nonstick skillet over medium heat, cook the chicken, onion, peppers and mushrooms in oil until chicken is no longer pink and vegetables are tender. Remove from the heat; set aside.
2. Take a homemade crust (I used 2 cans Pillsbury Pizza Crust dough) and press it onto a cookie sheet at the desired thickness. Build up edges slightly. If you don't want to mess with dough, you can used a prepared crust (like Boboli).
3. Spread with pesto.
4. Top with chicken mixture and cheese. Sprinkle with pepper and remaining salt.
5. Bake at 400° for 18-20 minutes or until crust and cheese are lightly browned.
3 tablespoons prepared pesto*
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1/4 teaspoon pepper
2 tsp oil
crust
1. In a large nonstick skillet over medium heat, cook the chicken, onion, peppers and mushrooms in oil until chicken is no longer pink and vegetables are tender. Remove from the heat; set aside.
2. Take a homemade crust (I used 2 cans Pillsbury Pizza Crust dough) and press it onto a cookie sheet at the desired thickness. Build up edges slightly. If you don't want to mess with dough, you can used a prepared crust (like Boboli).
3. Spread with pesto.
4. Top with chicken mixture and cheese. Sprinkle with pepper and remaining salt.
5. Bake at 400° for 18-20 minutes or until crust and cheese are lightly browned.
(I'm not a fan of peppers, so I left those off)
* You can store unused pesto for up to 5 days in the fridge or in the freezer up to 3 months.
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