Homemade Pesto and Chicken Pizza

 Hello and welcome to the first of my non sweet post month! I decided last month that it would be nice to switch things up a little and do a savoury baking month, to expand my dough making skills as well as sharing recipes that offer something different to a cupcake. So say hello to my all time favourite pizza, pesto, chicken with red onion and a sweet tomato sauce, of course home made but super simple! I adore this pizza for several reasons, one because of the thin crust, i'm not a lover of thick crusts as I find them too heavy. Also, when eating outside in the summer this is the perfect lunch dish to share with friends and family as it's light and can be enjoyed with a fresh salad on a lazy summers afternoon. Another reason why I adore this pizza is because pesto has a special place in my heart, I love the flavours and paired with a sweet tomato sauce, it's the perfect match! One last thing I love is that these are rustic looking. No round pizzas here. What's even better is you can make the dough in advance and freeze it until you need it, just give it a few hours to defrost before use.

As we move into the summer months, (can you believe it's April already?) and the sun is slowly making it's appearance through the spring cloud, I can't wait to start eating alfresco. Is it just me that finds eating outside romantic? It's the warm sun, or watching the sun drift away, sitting with friends and family enjoying each others company, having a laugh whilst enjoying good food. Nothing beats it. As mentioned this pizza is the perfect dish for eating outside, as with any pizza, pair it with a rocket salad to give a little earthliness and I promise it will change your life. It would be great made in a Direct Stoves pizza oven, which is on my wish list! Who wouldn't want one of those in their garden? 

Pizza Dough 

(Enough for four pizzas) 

280g Plain Flour

1 Tsp Dried Yeast 

1 1/2 Tsp Salt 

2 Tsp Olive Oil 

170g Luke Warm Water 

Handful Of Basil Leaves

200g Baby Plum Tomatoes 

2 Tbsp Olive Oil

Half A Red Onion

Green Pesto 

Sliced Mozzarella 

Half A Cooked Chicken Breast, Sliced

To make the dough, place all the ingredients into a large mixing bowl and using a fork bring together. Place on a floured surface and knead for five minutes until smooth and when you push your finger in it springs back straight away. Separate the dough into four equal pieces, roll into balls with a little olive oil and place on a tray. Cover with a damp tea towel and leave for 2 hours to rise and double in size. 

Turn the oven on to 200C, Gas Mark 7. 

Place one ball of dough on some grease proof paper and using your hand start to spread it out, then using a rolling pin roll out into a rough circle, to the size of your choice. 

To make the tomato sauce, place the tomatoes in a pan with a little olive oil on a medium heat. When they start to blister take off the heat and add in a handful of chopped basil leaves. Using a stick blender blitz until smooth, pass through a sieve to get rid of any pieces of skin and pips. Add in a tablespoon of tomato puree and leave to one side to thicken slightly. 

When assembling the pizza, spread a layer of tomato sauce on top of the dough, leaving a gap for a crust. Then add the mozzarella, sprinkle over the red onion and chicken. Then add the pesto in places over the pizza. Place the pizza still on the paper on a baking tray and cook in the oven for around 510 minutes until the cheese looks toasty and a crust has formed. 

What's your favourite pizza? Leave a comment, i'd love to know.