Smoked Chicken Pizza With Red Pepper Pesto

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Food & Wine. May 2007. They say to serve this with a smokey Pinot Gris. When I make this, I'll cheat and use a ready-made pizza crust and jarred roasted red bell peppers.

Ingredients Nutrition

Directions

  1. MAKE THE RED PEPPER SAUCE:
  2. Preheat the oven to 350°. Place the head of garlic, cut side up, on a double sheet of foil and drizzle with olive oil.
  3. Wrap the foil around the garlic and bake until the cloves are very soft, about 1 hour. Let cool.
  4. Squeeze the garlic onto a plate.
  5. Roast the red pepper directly over a gas flame or under the broiler, turning frequently, until charred all over.
  6. Transfer the pepper to a plate to cool. Discard the charred skin, seeds and core and coarsely chop the pepper.
  7. In a food processor, puree the pepper with the roasted garlic, basil, oregano and the 2 tablespoons of olive oil. Season with salt and pepper.
  8. MAKE THE PIZZA:
  9. On a lightly floured work surface, cut the pizza dough into 4 pieces and roll each piece into a ball.
  10. Flatten each ball, dust with flour and roll out to a 5-inch round. Cover with plastic wrap and let rest for 20 minutes.
  11. Set a pizza stone on the bottom of the oven and preheat the oven to 500° for at least 45 minutes. Flour a pizza peel.
  12. Place a dough round on the peel and roll it out to an 1/8-inch thickness. Spread 2 tablespoons of the red pepper sauce over the dough to within 1/2 inch of the edge.
  13. Scatter 1/2 cup of the shredded chicken and one-fourth of the red pepper strips over the pizza, then top with 1/2 cup of the Manchego and 1/4 cup of the goat cheese.
  14. Slide the pizza onto the hot stone and bake until browned on the bottom and bubbling on top, about 6 minutes.
  15. Transfer to a cutting board, scatter some arugula leaves on top and cut into pieces. Repeat with the remaining dough and toppings.

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