Okay, so, this is barely a recipe. But it is delicious – a combination that I wouldn’t have believed I would be eating a few years ago, back when I didn’t like pesto and had never heard of goat cheese. I suppose the only interesting thing about the recipe is that my husband made it. Now, I’m not going to launch into some stereotypical nonsense about men being idiots in the kitchen. It just so happens cooking is not really where his best skills lie – more from lack of interest than lack of ability. I keep assuring him he could learn to cook, and he keeps cutting up onions the long way.
So, he’s rarely in the kitchen. That said, he didn’t really need any direction on this, so that means that anyone looking to throw together something quick and easy (and green) need look no farther.
Pesto Chicken Pizza (serves 2-4)
Feel free to add more vegetables and/or omit the chicken.
- 1 ball of whole-wheat pizza dough
- 1 package of pre-made pesto, or about 3/4 c. homemade
- 2 boneless, skinless, chicken thighs
- 1 onion, chopped
- 4 oz. goat cheese
- Preheat the oven to 425. Sprinkle a baking sheet with cornmeal and stretch the dough out onto the surface. If it begins to shrink back before it has reached your preferred size, let it rest 10-15 minutes, and try to stretch it further.
- Meanwhile, set a pot of water to simmer. Poach the chicken in the water until fully cooked, and then dice.
- Spread pesto sauce on the pizza dough, then arrange chicken pieces, goat cheese, and diced onion on top. Bake for 10-20 minutes, or until crust is a deep golden brown.