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Smoked Chicken Pizza With Red Pepper Pesto Recipe

Smoked Chicken Pizza With Red Pepper Pesto Recipe

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Smoked Chicken Pizza With Red Pepper Pesto

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Ingredients:

Serving

1 head garlic, top third sliced off and discarded
2 tbsp extra virgin olive oil, plus more
extra virgin olive oil, for drizzling
1 red bell pepper
1/2 cup basil leaves
1 tbsp oregano leaves
salt & freshly ground black pepper
1 lb pizza dough
all-purpose flour , for dusting
1/2 lb smoked chicken breast, shredded (2 cups)
1 small red bell pepper, thinly sliced
6 oz manchego cheese, coarsely shredded (2 cups)
4 oz soft fresh goat cheese, crumbled (1 cup)
arugula leaf, for garnish

Directions:

MAKE THE RED PEPPER SAUCE:
Preheat the oven to 350°. Place the head of garlic, cut side up, on a double sheet of foil and drizzle with olive oil.
Wrap the foil around the garlic and bake until the cloves are very soft, about 1 hour. Let cool.
Squeeze the garlic onto a plate.
Roast the red pepper directly over a gas flame or under the broiler, turning frequently, until charred all over.
Transfer the pepper to a plate to cool. Discard the charred skin, seeds and core and coarsely chop the pepper.
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.
MAKE THE PIZZA:
On a lightly floured work surface, cut the pizza dough into 4 pieces and roll each piece into a ball.
Flatten each ball, dust with flour and roll out to a 5-inch round. Cover with plastic wrap and let rest for 20 minutes.
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.
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.
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.
Slide the pizza onto the hot stone and bake until browned on the bottom and bubbling on top, about 6 minutes.
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	341.19 Kcal (1428 kJ)
Calories from fat	175.2 Kcal
		% Daily Value*
Total Fat	19.47g	30%
Cholesterol	40.89mg	14%
Sodium	527.29mg	22%
Potassium	107.6mg	2%
Total Carbs	24.87g	8%
Sugars	1.84g	7%
Dietary Fiber	1.42g	6%
Protein	15.2g	30%
Vitamin C	30.8mg	51%
Vitamin A	0.7mg	25%
Iron	13.9mg	77%
Calcium	263.8mg	26%

Amount Per 100 g
Calories	208.78 Kcal (874 kJ)
Calories from fat	107.21 Kcal
		% Daily Value*
Total Fat	11.91g	30%
Cholesterol	25.02mg	14%
Sodium	322.66mg	22%
Potassium	65.84mg	2%
Total Carbs	15.22g	8%
Sugars	1.12g	7%
Dietary Fiber	0.87g	6%
Protein	9.3g	30%
Vitamin C	18.9mg	51%
Vitamin A	0.5mg	25%
Iron	8.5mg	77%
Calcium	161.4mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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