The Pioneer Woman Tasty Kitchen
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Macadamia Nut Pesto Pizza

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Level: Easy

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Description

Macadamia Nut Pesto Pizza with grilled chicken, mushrooms and fresh mozzarella.

Ingredients

  • FOR THE PESTO:
  • 2 cloves Garlic, Finely Diced
  • ½ cups Roasted Macadamia Nuts, Unsalted
  • 2-½ cups Sweet Basil
  • ½ cups Grated Parmesan Cheese
  • ½ whole Lemon, Juiced
  • Kosher Salt And Pepper To Taste
  • ½ cups Extra Virgin Olive Oil, Or More As Needed
  • FOR THE PIZZA:
  • 16 ounces, weight Fresh Pizza Dough
  • 2 Tablespoons Yellow Cornmeal
  • 2 Tablespoons Olive Oil
  • 1-½ cup Macadamia Nut Pesto (Recipe Included)
  • 8 ounces, weight Grilled Chicken Breast, Sliced
  • 1 cup Crimini Mushrooms, Sliced
  • 8 ounces, weight Fresh Mozzarella Cheese, Sliced
  • Parmesan Cheese And Red Chili Flakes, To Serve

Preparation

Prepare the pesto. In a food processor, pulse garlic and nuts. Add basil, cheese, lemon juice, and salt and pepper. With the food processor on, stream in olive oil and blend until the pesto is fully incorporated. Be sure to scrape down the sides in between steps. More olive oil can be added if a smoother, loose texture is desired. Refrigerate until ready to be used.

Place a pizza stone or large baking sheet in the middle rack and preheat oven to 400ºF.

Lightly dust your surface area with flour. Take the dough and stretch into your desired shape. Once the oven reaches its temperature, pull the baking stone/baking sheet out of the oven and sprinkle cornmeal on the surface. Carefully slide the dough on top and bake for 5 to 10 minutes until the dough is lightly golden. Remove the crust from the oven and brush with olive oil over top. Spread an even layer of pesto over the crust. Top with the chicken, mushrooms, and cheese. Return the pizza back to the oven and bake for an additional 10-15 minutes until all the cheese has melted and pizza is golden brown. Serve with additional parmesan cheese and red chili flakes.

One Comment

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Profile photo of Jesse

Jesse on 10.1.2011

Looks so good

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