"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken Pesto Pizza, by Susie Dvorak, is from The Kadavy Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Pizza Crust 1 Pre-made Pesto from the deli counter 1 8oz can of stewed tomatoes diced 1 Jalapeņo pepper diced (seeds removed) 2 Chicken Breasts 1-2 Tbsps Olive Oil 1 -2 Garlic cloves minced
Cut chicken into bite sized pieces and saute in olive oil with onion and garlic.
Apply a thin layer of the pesto on the Pizza shell. I use about 3 Tablespoons worth as I think Pesto has a strong flavor.
Drain the stewed tomatoes and add to the shell followed by the rest of the ingredients.
Make sure to evenly spread all of the ingredients across the shell, as it is the combination of flavors that makes this so tasty.
Bake following the directions on the pizza shell.
Dale and I found this pizza at a little pizza place in California called Romeo's... we ordered it every time and I focused on the ingredients when we knew we were moving, so I could replicate it. It's not as good as Romeo's ...but it is tasty and fresh! You can add cheese if you like...but it wasn't in the original and it tastes really fresh without it.
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