Yesterday was one of the worst days of weather in a long time. I somehow managed to plan my timing so that both my walk TO and FROM work occurred at the exact same time that the heavens opened up and decided to empty all the rain right on top of me. Needless to say, I was drenched when I got to work, even needing to wring out my pants and socks.
Ditto for when I got home.
I'm heading out of town this weekend for the Canada Day weekend, and all I can hope for is some nice weather so that the weekend can be a fun and relaxing one, and we can enjoy the outdoors!
This recipe is actually from a cookbook that I bought for the boyfriend for Christmas last year. It's a Prince Edward Island cookbook with many traditional island recipes, as well as recipes that take advantage of some of the Island's greatest food resources.
Most of his family hails from PEI so he really enjoyed it, plus the book has tons of beautiful photos and great recipes!
This pizza stood out to both of us and we decided that we should definitely make it. I am happy to announce that the PEI cookbook did not disappoint in the slightest, and neither did this pizza. It was delicious, and the pesto sauce in place of a tomato one really added a nice distinct touch. I couldn't stop raving about it, and I definitely recommend it!
**NOTE** We made our own pizza dough for this, but you can easily used store-bought pizza dough, or make your own recipe. For now, I haven't posted the recipe we used, but I'm thinking I may do a blog post just on pizza dough in the near future...
Last Month: "Almost No-Bake" Peanut Butter Cheesecake
Pesto Pizza with Chicken and Mushrooms
Bake Time: 20-25 mins Yields 6 servings
1 recipe pizza dough
6 Tbsps basil pesto
3 cups mozzarella cheese, shredded
1 small red onion, thinly sliced
1 cup chanterelle mushrooms, sauteed in unsalted butter
6 slices bacon, cooked and chopped
Four 4-oz chicken breasts, seasoned with salt and pepper, and grilled
1) Preheat the oven to 425 F. Grease two 12-inch pizza pans. Divide the dough and spread it evenly over the two pans.
2) Spread 3 tablespoons of pesto over each crust and sprinkle with a thin layer of mozzarella cheese. Scatter the onions, mushrooms, and bacon over the cheese.
3) Slice the chicken breasts into thin slices and place them evenly across the surface of the pizza. Top the pizzas with the remaining cheese.
4) Bake for 20-25 minutes, or until cheese and pizza edges turn golden brown. Slice pizza and serve.
(Recipe adapted from Flavours of Prince Edward Island: A Culinary Journey)