I’ve been meaning to make a roast chicken (leftovers from Sunday lunch) and pesto pizza for some time and tonight I finally got round to it. It was definitely worth the wait! Sorry about the poor picture of one lonely slice but in our eagerness to try it I forgot to take any pictures until it was nearly too late! Pesto makes a delicious pizza sauce and a nice change from the classic tomato sauce.
Chicken and pesto pizza
For the dough
makes 3 pizza’s or 1 pizza and a focaccia to go with it
325ml warm water
5g dried yeast
1 tbsp olive oil (I usually use extra virgin for breads/pizzas)
500g strong white bread flour
1-2 tsp salt
For the topping
shredded leftover roast chicken
ball of mozzarella cheese
- Place all the dry ingredients in a food mixer (if using) and fit the dough hook to the mixer head.
- Put the mixer on low speed (2 for KitchenAids – consult the manual for other mixers) and slowly add the liquid ingredients to the bowl.
- Once all the ingredients are combined leave to knead for 3-5 minutes or until the dough is smooth and springs back when prodded.
- If you don’t have a mixer place all the dry ingredients in a large bowl and make a well in the centre. Add the liquid to the well and use a wood spoon to mix until it is too difficult and then use your hands. Knead the dough on a lightly floured surface until smooth and springy.
- Leave to rise until doubled in size (around 1 to 1.5hrs).
- Preheat the oven to 250C or as hot as the oven gets.
- Gently knock the air out of the dough.
- Remove a third of the dough and on a lightly floured surface roll out the dough into the desired shape size.
- Spread a layer of pesto over the dough, leaving a 2cm boarder around the edge.
- Scatter over the shredded chicken pieces.
- Top with mozzarella cheese.
- Bake in a hot oven for around 1o minutes or until the crust is golden.