Here’s a quick and easy favorite that my friend Shannon Cummins introduced me to a few years back.
1 pre-baked pizza crust
¼ cup pesto (more or less)
1 cup chopped cooked chicken
4 oz crumbled feta
1 chopped Roma tomato
½ cup shredded cheddar cheese
Salt and pepper to taste.
Optional – Chopped Portobello mushrooms, olives, onions…this is pizza. You get the idea.
Spread the pizza crust with the pesto. You can make your own or buy it in a jar. (This fall I will be making and freezing pesto again, so check back if you want to see how it’s made – and frozen in bags like you see in the picture above.)
It smells delicious to open a bag of pesto! Next comes the chicken.
Then sprinkle on the feta.
Top with well drained tomatoes.
Add the cheddar and then sprinkle with salt and pepper to taste.
Bake in a 375 degree oven for about 12 minutes.
Blog Outtake: I was baking one regular and two small pizzas when I took these photos. Apparently my cookie stone was offended by the idea of hosting pizza and it spit one off the edge as I took them out of the oven. It was LOVELY to have a piping hot pile of feta, chicken, tomatoes and cheddar in the hinge of my oven door, not to mention what it did to the oven mitt I was using in a futile effort to clean it up. I thought about taking a picture, but I wasn’t quite in the right frame of mind, and you really wouldn’t want to see something that ugly anyway, right? I spent a good portion of yesterday morning trying to pick the last bits of hardened cheese out of the fabric cording that seals the oven door but I’m afraid our renters may still be able to find evidence of the wreck that happened with pesto pizza if they look closely.