Smoked Chicken Pizza with Red Pepper Pesto, May

By [e-mail]

Ingredients

• 1 head of garlic, top third sliced off & discarded
• 2 T EEO
• 1 red bell pepper
• 1/2 C basil leaves
• 1 T oregano
• Salt & pepper
• PIZZA
• Pizza dough
• 1/2 lb shredded chicken breast (@2 C)
• 1 small thinly sliced red bell pepper
• 6 oz shredded manchego cheese (@2C)
• 4 oz crumbled soft goat cheese
• Aragula for garnish

Details

Preparation time 75mins
Cooking time 150mins

Preparation

Step 1

Make red pepper sauce: Preheat oven to 350. Place head of garlic, cut side up, on double sheet of foil & drizzle with olive oil. (Can also use garlic roaster) Wrap foil around garlic & bake until soft, @ 1 hr. Let cool; squeeze garlic onto plate.

Roast red pepper directly over gas flame until charred all over. Transfer to plate to cool. Discard charred skin, seeds & core. Coarsely chop pepper. In food processor, puree pepper with roasted garlic, basil, oregano & 2 T olive oil. Season with salt & pepper.

Roll out 2 pizza doughs to 1/2" thickness. Place on pizza stone or pizza pan. Spread 2 T red pepper sauce over both pizzas. Scatter shredded chicken, top with Manchego & goat cheese on top. Bake until dough is browned on bottom & bubbly on top, @ 6 min. Transfer to cutting board. Scatter with aragula & serve