I love to chop things by hand, but I also love getting to pull out my food processor for some tasty homemade pesto, which I substituted for sauce on the pizza.
Chicken, Artichoke and Pesto Pizza
1 refrigerated thin pizza crust
1/3 cup oregano pesto (recipe below)
2 cup cooked chicken breast
2 cups artichoke hearts, chopped
1 can diced tomatoes
1/2 cup pitted olives
2 cups mozzarella cheese
Preheat oven to 425 degrees. Roll pizza dough out on a large baking sheet and spread pesto over crust (add extra oil as needed). Top with remaining ingredients and bake 15 to 20 minutes until cheese has melted and crust is browning. Serve!
1/4 cup lightly toasted pine nuts
2 cloves roasted garlic
1/4 cup parmesan cheese
Salt and pepper ot taste
3/4 cup fresh oregano
1 cup fresh spinach leaves
1/2 cup olive oil
Combine pine nuts and garlic in the food processor. Add parmesan and salt and pepper and pulse again. Mix in oregano and spinach leaves. With processor on, stream in olive oil.