Pesto Chicken with Pine Nuts and Parmesan

Name: Pesto Chicken with Pine Nuts and Parmesan
Yield: Makes one 6 × 10-inch oval pizza Serves 1
Cuisine: Italy
Ingredients: Semolina or all-purpose flour, for rolling; 4½ oz chicken breast, boneless; 2 tablespoons olive oil; 2 tablespoons garlic confit, crushed; 2 tablespoons onion confit; 6 oz pizza dough; Sea salt and freshly ground black pepper; ½ cup shredded mozzarella; 1½ oz sun-dried tomatoes; 1 tablespoon pine nuts, lightly toasted; Shaved parmesan, to serve; 1 tablespoon extra-virgin olive oil; 2 tablespoons pesto; Squeeze of lemon, to serve

Preparation info

Makes one 6 × 10 inch oval pizza Serves
1

Difficulty
Medium

Appears in

Pizza

By Pete Evans

Published 2012

About

Pesto is a beautiful sauce that is a great accompaniment to just about anything. Pesto originated in Genoa, Italy, and its name is from the Italian word “pestare” which means “to pound or to crush.” This is a reference to the original method of preparation with a stone mortar and pestle.

Ingredients

2 tablespoons olive oil
4½ oz chicken breast, boneless
Semolina or

Europe
Italy
Naples
Main course
Mediterranean
Pizza

Method

Place a pizza stone in the oven and preheat the oven to 500°F (260°C) or to its highest temperature. Once it has reached the temperature, it will then take about 15 minutes for the pizza stone to heat up.

Heat half of the olive oil in a skillet over medium-high heat, add the ch