Greek Chicken Pizza with Sun-Dried Tomato Pesto

I call this our “Tale of Two Pizzas” since we’ve got conflicting taste preferences at our house.  I wanted to make our Greek Chicken Pizza which my husband and I absolutely love, but sixteen-year old Abigail, prefers a simple yet classic cheese and pepperoni.  I’m not sharing that recipe because quite frankly, it’s not really a recipe at all.  Spread pizza sauce over crust, top with cheese and pepperoni, then bake.  That’s not really a recipe in my book.  So battling pizza toppings often show up on pizza night.

The real show stopper is the Greek Chicken Pizza.  We love the full bodied flavors of the sun-dried tomato pesto I spread over the crust.  I top with fresh feta cheese, chopped red bell peppers, red onion, diced chicken and fresh oregano.  This is baked to perfection then right before serving I toss spinach/arugula mix on top.  Fresh, flavorful and a fun way to celebrate Friday night or any other reason that might be worth celebrating, like just being together as a family.

The Easy Whole Wheat Crust is such a no brainer that making homemade pizza is pretty much the norm at our house these days.  I shared this crust a while back with the BBQ Chicken and Bacon Pizza.  It combines whole wheat flour with all-purpose flour in a 1:1 ratio.  Warm water with oil and honey are added to the flour  mixture and I let my dough hook do its thing for three to four minutes, then let the dough sit for about ten minutes.  Punch it down and roll it out.  I’ve been using a pizza stone to bake our pizzas which creates a more evenly baked product.  Love the pizza stone which you place in the oven before heating to 475 degrees.  That’s a hot oven, but man does it do a great job of creating a soft, chewy crust we all love.

 

One Year Ago:  Quinoa Salad with Pineapple, Mango and Edamame

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