NEWS CENTER meteorologist A.J. Burnett is in the 207 kitchen with a recipe for chicken pesto pizza that his daughter loves to help him make.
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2 cloves garlic
3 oz. parmasean cheese (cut into 1" cubes; size appropriately for your food processor)
2 cups fresh basil leaves
¼ cup fresh parsley
1 tsp. salt (to taste)
¼ cup pine nuts
¼ - ½ cup olive oil
In running food processor, drop in garlic.
Add in cheese and pulse to chop.
Add basil, parsley, pine nuts, olive oil and salt and combine into a "paste" mixture.
*Note: you may find that you need to tweak this a bit to fit your taste. For example, I prefer my pesto a bit saltier for my pizza and I've been known to add more basil and parsley for a deeper green color.
1 pkg thin sliced chicken breast (3-5 slices/strips, depending on size of pizza)
1/3 cup olive oil
1 clove garlic or 1 tbs. mined garlic
Add olive oil and garlic to skillet and heat over medium/high heat until garlic begins to sizzle. Add chicken and cook until not pink in the middle (DO NOT OVERCOOK). Cut chicken into strips or chucks. Promptly remove from heat and set aside on plate.
1 ready-made pizza dough, thawed
2 cups Italian blend shredded cheese
¼ cup olive oil
1 tsp garlic salt
Pinch of Italian seasoning
¼ cup corn meal (yellow or white)
Pre-heat oven to 425°.
Flatten dough. Sprinkle corn meal on pizza stone or flat pan (keeps dough from sticking to pan during cooking)
Place dough on pan. Add pesto to coat the dough.
Add chicken, then cover with cheese.
If you wish, coat edges of pizza with a mixture of the olive oil, garlic salt, and Italian seasoning with a brush.
Place in oven for 15-22 minutes or until edges of dough is browned and cheese is melted.
Slice and serve!