Hello delicious.
Yes I've bailed out on blogger for a month and I'm sneaking back in with a mere recipe and no stories about the kids.... I'm not even going to talk about the Lake Tahoe a la Urine that Mason made two days ago. That can wait.
Instead I have an awesome pizza recipe for you to splurge. The pesto makes a ton and freezes well, and add it to a pizza dough with smoky chicken and caramelized onion and you have yourself a free pass to wear those stretchy sweatpants and chow down until stuffed.
I grant you the picture I took is not terribly appetizing, but I promise the resulting taste is awesome.
Smoky Chicken Pizza
Yes I've bailed out on blogger for a month and I'm sneaking back in with a mere recipe and no stories about the kids.... I'm not even going to talk about the Lake Tahoe a la Urine that Mason made two days ago. That can wait.
Instead I have an awesome pizza recipe for you to splurge. The pesto makes a ton and freezes well, and add it to a pizza dough with smoky chicken and caramelized onion and you have yourself a free pass to wear those stretchy sweatpants and chow down until stuffed.
I grant you the picture I took is not terribly appetizing, but I promise the resulting taste is awesome.
Smoky Chicken Pizza
Serves: 4-6 [depending on appetite for sure]
Ingredients
2 chicken breast
1 T EVOO
2 tubes of pizza dough [recommended: Pillsbury]
lemon artichoke pesto [recipe to follow]
1 small red onion [or half of a large], thinly sliced
handful of chopped cilantro
1/2 t of liquid smoke
1 t smoked paprika
Salt & pepper
1 cup Italian blend shredded cheese
Directions
Preheat oven to 400 degrees, and then begin to prepare the chicken. Season with salt, pepper, smoked paprika, liquid smoke, and a drizzle of EVOO. Rub seasonings over 
both sides of the chicken. Add the chicken to a heated skillet and cook chicken over medium high heat about 4-5 minutes per side or until cooked through completely. Once the chicken is cooking, place the sliced onions off to the side of the skillet with a drizzle of EVOO and saute until caramelized. Season onions with salt and pepper. When chicken is finished cooking, remove from heat and cover with foil.
both sides of the chicken. Add the chicken to a heated skillet and cook chicken over medium high heat about 4-5 minutes per side or until cooked through completely. Once the chicken is cooking, place the sliced onions off to the side of the skillet with a drizzle of EVOO and saute until caramelized. Season onions with salt and pepper. When chicken is finished cooking, remove from heat and cover with foil.While the chicken and onions are cooking, spray two baking pans with non-stick spray and roll out each pizza dough tube to fit the pan stretching to edges as needed. Use a few heaping tablespoons of pesto per dough and spread within 1/2 inch or so of the edge to leave room for a crust. Thinly slice the cooked chicken on an angle into bite-sized pieces and spread over each pizza. Scatter the caramelized onions over each and top with cheese. Bake pizza for 15-20 minutes or until the crust is golden. For an extra garnish, top pizza with chopped cilantro.
Lemon Artichoke Pesto
Serves: 8
Ingredients
1/4 cup chopped fresh cilantro
2 large/4 small garlic cloves
4 tablespoons lemon juice
1 tsp. lemon zest
1/2 teaspoon cayenne pepper
1 cup walnuts/pecans/sunflower seeds
1/2 cup canola oil
1/2 cup olive oil
salt to taste
1 (8 ounce) package frozen artichokes, thawed and chopped
1/2 cup grated Parmesan cheese
Ingredients
1/4 cup chopped fresh cilantro
2 large/4 small garlic cloves
4 tablespoons lemon juice
1 tsp. lemon zest
1/2 teaspoon cayenne pepper
1 cup walnuts/pecans/sunflower seeds
1/2 cup canola oil
1/2 cup olive oil
salt to taste
1 (8 ounce) package frozen artichokes, thawed and chopped
1/2 cup grated Parmesan cheese
Directions
Place the cilantro, garlic, lemon juice, cayenne pepper, walnuts, canola oil, olive oil, and salt into a food processor. Pulse until smooth, then pour into a large bowl. Gently stir in chopped artichokes and Parmesan cheese.
Place the cilantro, garlic, lemon juice, cayenne pepper, walnuts, canola oil, olive oil, and salt into a food processor. Pulse until smooth, then pour into a large bowl. Gently stir in chopped artichokes and Parmesan cheese.
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