Chicken Pesto Pizza With Roasted Red Peppers And Asparagus Recipes

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SMOKED CHICKEN PIZZA WITH RED PEPPER PESTO



Smoked Chicken Pizza With Red Pepper Pesto image

Food & Wine. May 2007. They say to serve this with a smokey Pinot Gris. When I make this, I'll cheat and use a ready-made pizza crust and jarred roasted red bell peppers.

Provided by dicentra

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 head garlic, top third sliced off and discarded
2 tablespoons extra virgin olive oil, plus more
extra virgin olive oil, for drizzling
1 red bell pepper
1/2 cup basil leaves
1 tablespoon oregano leaves
salt & freshly ground black pepper
1 lb pizza dough
all-purpose flour, for dusting
1/2 lb smoked chicken breast, shredded (2 cups)
1 small red bell pepper, thinly sliced
6 ounces manchego cheese, coarsely shredded (2 cups)
4 ounces soft fresh goat cheese, crumbled (1 cup)
arugula leaf, for garnish

Steps:

  • MAKE THE RED PEPPER SAUCE:
  • Preheat the oven to 350°. Place the head of garlic, cut side up, on a double sheet of foil and drizzle with olive oil.
  • Wrap the foil around the garlic and bake until the cloves are very soft, about 1 hour. Let cool.
  • Squeeze the garlic onto a plate.
  • Roast the red pepper directly over a gas flame or under the broiler, turning frequently, until charred all over.
  • Transfer the pepper to a plate to cool. Discard the charred skin, seeds and core and coarsely chop the pepper.
  • In a food processor, puree the pepper with the roasted garlic, basil, oregano and the 2 tablespoons of olive oil. Season with salt and pepper.
  • MAKE THE PIZZA:
  • On a lightly floured work surface, cut the pizza dough into 4 pieces and roll each piece into a ball.
  • Flatten each ball, dust with flour and roll out to a 5-inch round. Cover with plastic wrap and let rest for 20 minutes.
  • Set a pizza stone on the bottom of the oven and preheat the oven to 500° for at least 45 minutes. Flour a pizza peel.
  • Place a dough round on the peel and roll it out to an 1/8-inch thickness. Spread 2 tablespoons of the red pepper sauce over the dough to within 1/2 inch of the edge.
  • Scatter 1/2 cup of the shredded chicken and one-fourth of the red pepper strips over the pizza, then top with 1/2 cup of the Manchego and 1/4 cup of the goat cheese.
  • Slide the pizza onto the hot stone and bake until browned on the bottom and bubbling on top, about 6 minutes.
  • Transfer to a cutting board, scatter some arugula leaves on top and cut into pieces. Repeat with the remaining dough and toppings.

Nutrition Facts : Calories 133.9, Fat 9.4, SaturatedFat 3.3, Cholesterol 21.6, Sodium 324.9, Carbohydrate 4.6, Fiber 0.9, Sugar 1.2, Protein 8.6

PESTO CHICKEN PIZZA



Pesto Chicken Pizza image

Make and share this Pesto Chicken Pizza recipe from Food.com.

Provided by canarygirl

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 prepared pizza crust
1/2 cup pesto sauce (Pesto sauce)
1 grilled chicken breast, sliced
1 cup mozzarella cheese
1 medium tomatoes, sliced thinly
4 cloves roasted garlic

Steps:

  • Spread roasted garlic on pizza crust (mash it and spread), and top with pesto sauce.
  • Arrange chicken, and tomatoes over this, and top with sliced chicken breast.
  • If you like a little bite, sprinkle with red pepper flakes.
  • Bake at 425º for 15 minutes, or until cheese melts and browns a little.
  • If you're really adventurous, try making it on the grill over medium heat coals, just put another rack across the grill rack to form a grid, so the edges don't fall through.

RED PEPPER-BASIL PESTO PIZZA



Red Pepper-Basil Pesto Pizza image

Provided by Bobby Flay

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 21

2 medium red bell peppers, stemmed
2 tablespoons canola oil
Salt and freshly cracked black pepper
2 cloves garlic
1/2 cup fresh basil leaves
3 tablespoons pine nuts
1/4 cup extra-virgin olive oil
1/4 cup grated Parmesan
Pizza dough, recipe follows
Canola oil, as needed
Salt and freshly cracked black pepper
12 ounces fresh mozzarella, sliced
1 wedge Parmigiano-Reggiano, shaved
1 red onion, halved and thinly sliced
2 cups baby arugula leaves
3 1/2 to 4 cups bread flour, plus more for rolling (Chef's Note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons

Steps:

  • For the pesto: Preheat an oven to 375 degrees F.
  • Put the peppers on a baking sheet, rub them with the canola oil and season with salt and black pepper, to taste. Roast until they are slightly charred and soft, turning several times, about 25 to 30 minutes. Transfer the peppers to a bowl, cover with plastic wrap and let them steam for 10 minutes. Remove the skins and seeds.
  • Put the peppers, garlic, basil and pine nuts into the bowl of a food processor and pulse until coarsely chopped. With the motor running, slowly pour the olive oil through the feed tube and pulse to emulsify. Add the cheese and salt and pepper, to taste and pulse a few more times just to combine. Scrape the mixture into a bowl.
  • For the pizza: Light a grill to high heat.
  • Roll the pizza dough into 2 (12-inch) circles, brush the top with some canola oil, and season them with salt and black pepper, to taste. Put them on the grill, oiled side down, and grill until the bottoms are slightly charred and golden brown. Brush the tops with additional oil before flipping the pizzas over. Continue grilling until the crusts are just firm, about 40 seconds.
  • Transfer the shells to a baking sheet, top each with some of the pesto, mozzarella and shaved Parmigiano and return them to the grill. Close the cover and grill until the cheese melts. Remove the pizzas from the grill and finish the pizza with some sliced red onion and handful of arugula. Slice and serve.
  • Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
  • Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

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