Page 41 - 201415_TOH_Cookbook

CHICKEN
PESTO PIZZA
LOPENZINA/MORRISON FAMILY, PITTSFIELD, MA
“This is everyone’s favorite, and it helps me use up my basil from the garden.” Barbara Morrison
PREPARATION
1. To make the pesto, blend the basil, pine nuts, olive oil, salt and garlic in a blender or food processor unil thoroughly blended, stopping to scrape down the sides with a rub- ber spatula when needed. Pour the pesto into a bowl and whisk in the buter and Parmesan unil smooth. Taste, seasoning with more salt if needed. If the pesto is too thick, mix in 1 tablespoon hot water.
2. Put the chicken in a bowl and coat with the pesto.
3. Place a pizza stone in the oven and sprinkle with the cornmeal. Put the pizza crust on top of the stone. Preheat oven to 400°F.
4. Open the oven door and pull out the rack. Carefully but quickly sprinkle 1/2 cup mozzarella on the crust. Top with the chicken and the remaining 1/2 cup mozzarella. Slide the rack back into the oven and bake unil the mozzarella is thor- oughly melted and the chicken is golden brown on the edges, about 20 minutes.
INGREDIENTS
Serves 4
2 cups fresh basil leaves 2 tablespoons pine nuts 1/2 cup olive oil 1 teaspoon salt 2 garlic cloves 1/3 cup buter, sotened 1/2 cup plus 2 tablespoons grated
Parmesan cheese 12 ounces chicken ingers 1 teaspoon cornmeal 1 large par-baked pizza crust,
such as Boboli 1 cup grated mozzarella
Taste of Home – Page 33