Chicken Pesto Pizza
Give grilled chicken a bold Italian flavor upgrade with this white pie featuring a rustic crust with a rich garlic and Grande Shaved Parmesan cream sauce topped with a robust blend of grilled chicken, bacon, Italian toppings, Grande Provolone and Mozzarella Mild Provolone Blend and vibrant basil pesto.
Course: Pizzas
Products used: Deli-Style Provolone, Italian Blends, Mozzarella Provolone Mild Blend, Parmesan, Provo•Nello®, Provolone
Crispy Chicken Parmesan Pizza
Yield: One 14-inch pizza
Ingredients
- 16 oz. Pizza dough ball, rolled into a 14-inch crust
- 4 oz. Garlic Parmesan Cream Sauce (see recipe) (1/4 cup)
- 7 slices Grande Sliced Provo•Nello® or Deli-Style Provolone
- 2 oz. Grande Mozzarella Mild Provolone Blend, shredded or diced (1/2 cup)
- 1⁄2 oz. Roasted red pepper pieces, drained (2 tbsp.)
- 2 oz. Marinated artichoke hearts, drained, chopped (1/4 cup)
- 1 oz. Bacon pieces, fully cooked (2 tbsp.)
- 1⁄4 oz. Red onion, thin sliced (1 tbsp.)
- 1 oz. Basil pesto, prepared (2 tbsp.)
- 3 oz. Grilled chicken, diced (3/4 cup)
Directions
- Spread 4 oz. Garlic Parmesan Cream Sauce evenly over pizza dough; top with 7 slices Grande Sliced Provolone, 2 oz. Grande Mozzarella Mild Provolone Blend, 1/2 oz. roasted red pepper, 3 oz. chicken, 2 oz. artichokes, 1 oz. bacon, 1/4 oz. red onion and 1 oz. pesto.
- Bake at 500°F for 5 1/2 to 6 minutes in a impingement oven, at 500°F for 7 to 8 minutes in a deck oven or until cheese is melted and crust is golden brown.
- Cut into slices.
Garlic Parmesan Cream Sauce
Ingredients
- 32 oz. Heavy cream (4 cups)
- 4 oz. Grande Shaved Parmesan (2 cups)
- 1 tsp. Granulated garlic
- 1⁄2 tsp. Kosher salt
- 1⁄4 tsp. Nutmeg, ground
Directions
- Bring cream to a simmer over medium heat, stirring occasionally.
- Add Grande Shaved Parmesan, garlic, salt and nutmeg; whisk to blend. Simmer over low heat for 15 minutes, or until cheese is melted and sauce has thickened, whisking occasionally.
