Ingredients
This is my take on a pizza of the same name I enjoyed at the defunct Mellow Mushroom in Chapel Hill, NC. | 1 | 12" Pizza crust (e.g., Boboli Whole Wheat or Thin Crust) | | 3+/- | Tbsp. pesto | | 1/2 | Lb. Precooked coarsely chopped chicken breast meat | | 1/2 | Coarsely chopped red onion | | 2 | Cups shredded mozzarella cheese | | 1 | Tsp. crushed chile peppers (optional) | | 1+/- | Tbsp. corn meal |
Cooking Instructions
- Preheat oven to 450°.
- Sprinkle corn meal on wooden pizza paddle. (Helps to slide the pizza onto the baking surface.)
- Place pizza crust on the corn mealed paddle.
- Spread pesto evenly over the pizza crust, leaving about an inch border all around.
- Sprinkle chicken and onion over the pesto, leaving the border.
- Sprinkle cheese evenly over the other toppings.
- Sprinkle chile peppers over the cheese.
- Slide assembled pizza onto a pizza stone or cookie sheet in the preheated oven. Bake for ~10 minutes, or until the cheese is melted evenly.
- Remove from oven and let cool for a couple of minutes.
- Slice into six or eight pieces, and enjoy!
Makes 2-4 servings, depending on the crowd. |
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