MMMMM----- Recipe via Meal-Master (tm) v8.06
MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Alexis' Gluten Free Pesto Chicken Pizza
Categories: Poultry, Breads, Chese, Vegetables, Sauces
Yield: 4 Servings

MMMMM---------------------------CRUST--------------------------------
7 1/2 oz Pkg Chebe Original Cheese
- Bread Mix
2 tb Olive oil
1 c Shredded cheese; sharp or
- hard works best, firmly
- packed
2 lg Eggs
4 tb Water

MMMMM--------------------------TOPPINGS-------------------------------
1 1/2 c Cooked chicken; in small
- pieces
1/2 Recipe of pesto
10 oz San Marzano tomatoes; seedef
- halved
8 oz Fresh mozzarella
Parmesan and/or Romano;
- grated
Feta crumbles

MMMMM---------------------------PESTO--------------------------------
1 c Fresh basil; packed
2 tb Pine nuts
1 cl Garlic; minced
1/4 ts Kosher salt
1/8 ts Coarse ground pepper
1/3 c Extra-virgin olive oil
1/4 c Grated Romano or Parmesan
- cheese

Set your oven @ 450ºF/232ºC. Lightly oil your pizza pan.

Place your mozzarella between two paper towels to remove
moisture.

In a large bowl, beat the eggs before adding the
shredded cheese and 2 Tbsp of oil. Mix well with a fork,
then slowly add the Chebe Original Cheese Bread mix.
Stir well with a spoon before adding 1/4 cup of water.
Mix as well as you can with a spoon, then knead the
dough with your hands until smooth.

Place the pizza dough on an oiled 14 inch cast iron
pizza pan and spread it out evenly with your hands.

Par bake the crust on a shelf in the bottom third of
your oven for 12 minutes. Flatten out any bubbles with
the back of a fork before adding toppings.

Brush the pesto on your pizza. Add the tomatoes and
chicken. Finally, add the mozzarella, and an even
sprinkle of Parmesan, Romano, and/or Feta cheese.

Bake for another 11 minutes on the bottom shelf before
moving the pizza to the top third of your oven and
turning it to broil. Broil for a minute or two until the
cheese is bubbly and perfectly browned.

Loosen your pizza from the pan with a large spatula
before carefully sliding it onto a serving platter or
pizza pan to slice and serve.

PESTO INSTRUCTIONS: Combine the first 5 ingredients in a
food processor, and pulse until they are well combined.
Add the oil and cheese. Pulse until smooth.

This recipe makes enough pesto for 2 pizzas.

Courtesy of Alexis’ Gluten Free Adventures

RECIPE FROM: https://recipes.chebe.com

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