Pizza al Pesto con Pollo e Verdure Arrosto

Pizza al Pesto con Pollo e Verdure Arrosto ingredients

• 1 lb pizza dough
• 12 oz boneless, skinless chicken breast
• 3 tbsp olive oil
• 0.5 medium red onion
• 6 oz cremini mushrooms
• 1 cup cherry tomatoes
• 0.5 tsp garlic powder
• 0.25 tsp salt
• 0.125 tsp black pepper
• 0.5 cup pesto sauce
• 8 oz fresh mozzarella
• 2 tbsp Parmesan cheese
• 0.25 cup fresh basil leaves

How to make Pizza al Pesto con Pollo e Verdure Arrosto

1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking steel inside to heat up. Prepare a baking sheet by lining it with parchment paper.
2. Dice the 0.5 medium red onion, slice the 6 ounces of cremini mushrooms, and halve the 1 cup of cherry tomatoes. Toss these vegetables on the prepared baking sheet with 1 tablespoon of olive oil, 0.5 teaspoon of garlic powder, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper.
3. Roast the vegetables in the preheated oven for 15-20 minutes, or until the tomatoes are slightly bursting and the mushrooms and onions are tender and lightly browned. Remove from oven and set aside.
4. While vegetables roast, pat the 12 ounces of chicken breast dry and season with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for 4-5 minutes per side, until cooked through. Let rest, then dice or shred.
5. On a lightly floured surface, stretch or roll out the 1 pound of pizza dough into a 12-14 inch circle. Carefully transfer the dough to a piece of parchment paper or a cornmeal-dusted pizza peel.
6. Spread 0.5 cup of pesto sauce evenly over the pizza dough, leaving a 1-inch border. Distribute the roasted vegetables and diced chicken evenly over the pesto.
7. Top with 8 ounces of fresh mozzarella, torn into pieces, and sprinkle with 2 tablespoons of grated Parmesan cheese.
8. Carefully transfer the pizza to the preheated pizza stone or baking sheet in the oven.
9. Bake for 12-18 minutes, or until the crust is golden brown and the cheese is melted and bubbly. The cooking time will vary depending on your oven.
10. Remove the pizza from the oven, let it rest for 2-3 minutes, then scatter with 0.25 cup of fresh basil leaves before slicing and serving immediately.

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