Chicken Pesto Pizza

Chicken Pesto Pizza
Pizza is much more than tomato sauce and cheese.  There is a restaurant, Urban Eatz, we go to get a quick dinner occasionally.  This is loosely based on one of their pizzas.










Ingredients:
Dough (Mario Batali’s recipe - http://www.foodnetwork.com/recipes/mario-batali/pizza-dough-recipe/index.html):
¼ c white wine
¾ c warm water
1 ½ fresh yeast
1tbsp honey
1tsp salt
1 tablespoon plus 1 tablespoon olive oil
3 ½ c flour

Pesto paste:
Basil

2 Handfuls Spinach
¼ c pine nuts
1/3 c parmesan cheese
2 tablespoons olive oil

Toppings:

1 Chicken Breast, grilled and sliced, seasoned with salt, pepper, oregano, cayenne and red pepper flakes
1 Bunch Cilantro, rough chop
½ lb mozzarella cheese, sliced
½ large russet potato, mashed
Parmesan cheese

Directions:

Dough: We followed http://www.foodnetwork.com/recipes/mario-batali/pizza-dough-recipe/index.html.
Pesto:
Toast the pine nuts in olive oil.
Cook basil and spinach until slightly wilted
Add everything to food processor.
Pizza:
Roll out dough, approx 16”
Spread pesto paste over dough. Add toppings in the following order: half of cilantro, chicken, half of cilantro, mashed potatoes, mozzarella cheese, parmesan cheese.  Cook at 400F for 20-25 minutes or until dough is golden brown. 

Cost:

1 ½ fresh yeast - $0.98
Basil - $1.89
2 Handfuls Spinach - $0.58
¼ c pine nuts - $1.32
Parmesan cheese - $2.00
1 Chicken Breast, grilled and sliced - $2.48
1 Bunch Cilantro, rough chop - $0.99
½ lb mozzarella cheese, sliced - $3.29
½ large russet potato, mashed - $0.47
On hand - $3.00
Total: $15.23
Per Slice (assuming 8 slices): $1.90

Changes:

Before cooking we discussed including tomatillos.  While eating, we talked about switching the pesto for a tomato sauce or alfredo sauce.