Shelly's Recipe

PESTO ARTICHOKE CHICKEN PIZZA

Category: Pizza

Basil Pesto (makes enough for two pizzas):
1 cup packed fresh basil leaves
1/3 cup pine nuts
1 clove garlic
1/4 cup freshly grated Parmesan
1/4 cup extra virgin olive oil
salt and pepper, to taste

1 recipe Pizza Dough
1 cup Fontina cheese
1 cup mozzarella cheese
1 can artichoke hearts
1 cup rotisserie chicken, diced or shredded

For the pesto: Put the basil, pine nuts, garlic, and Parmesan in a food processor and pulse until a chunky paste forms. With the motor running, add the olive oil in a steady stream and process until smooth. Season to taste with salt and pepper.

To assemble the pizza: Press the dough on a pizza stone and, top with a thin layer of pesto, half of the Fontina and mozzarella, chicken, artichokes, and the remaining Fontina and mozzarella. Bake for 10-12 minutes until the crust is light brown and the cheese is bubbling. Serves 4.