Coming to you from a new kitchen. A cute new kitchen. With ample counter space and sunlight streaming in. And a big pretty fridge. Still not enough cupboard space. (But that's probably my problem. When you move and the majority of your boxes are labeled "kitchen", you have too many serving platters and cooking gadgets.) Despite the lack of space and similar inconveniences we've come to accept with city life, we're happy in our new place.
Naturally, pizza was the first thing I made. This unusual spin on chicken pesto pizza includes grapes! Sounds crazy but tastes amazing. It's garlicky and cheesy (fresh mozzarella oozing all over the place) and sweet. I used my own pesto recipe but feel free to buy it prepared. I didn't include amounts for the toppings because when I'm throwing them on a pizza, I rarely measure. Plus it all depends on how big your crust is and how much you want to pile on top. It's pizza. So it's hard to go wrong.
Pesto, Chicken, and Red Grape Pizza
1 recipe pizza dough
prepared basil pesto (purchased or make your own)
seedless red grapes, halved
shredded boneless skinless rotisserie chicken
fresh mozzarella, thinly sliced
freshly grated Parmesan or Romano cheese
freshly ground black pepper
green onions, thinly sliced
1. Prepare dough according to recipe directions.
2. Preheat oven and pizza stone to 450 F.
3. Top prepared crust with a thin layer of basil pesto. Top with grapes, chicken, garlic, and mozzarella. Sprinkle with Parmesan or Romano cheese, freshly ground black pepper, and green onions (reserve some to add after baking).
4. Bake on preheated pizza stone for 8-10 minutes until the crust is puffed and golden brown and the cheese is bubbling. Sprinkle with reserved green onions; slice, and serve.
Makes 1 large pizza.
(Adapted from Cooking Light)