Pesto Pizza



We planted an heirloom variety sweet basil this year, and it’s been surprisingly slow to bolt in this heat. Our Thai basil plant flowered long ago. When leafy plants such as herbs and lettuce flower and make seeds, the leaves turn bitter and are no longer good to eat. Therefore, I thought it would be best to harvest this guy before he went to seed, too.

I made pesto, and the recipe for that can be found here. Pesto is great on pasta, a bread dipping sauce, and on pizza.


1/2 c warm water
1 1/4 t dry yeast
1 1/2 c bread flour
1 t salt
olive oil for coating bowl

1/2 c pesto
1/4 c roasted red peppers
1 small can pickled artichoke hearts
1 chicken breast, cooked
Handfull Kalamata olives, pitted and chopped
1/2 c feta cheese


Mix all the dough ingredients either by hand or with a dough hook on a mixer for 1 minute. Let stand for 5 minutes. Kneed with your hands on a floured surface for 5 minutes or so. Form into a ball, put in a bowl coated with olive oil. Cover with saran wrap and let sit in a warm-ish place for at least 1 hour.

Once the dough is looking ready, heat your oven to 500 degrees. Next, roll out your dough. Put a layer of pesto on the dough and top with all the chopped toppings. (I grill the chicken breast first, but you can also use leftover chicken from the fridge, too.) Put it in the oven on a peal for 7-10 minutes, or until the crust begins to brown. Serve with a chopped green salad.


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