Ingredients:
Wheat Dough (see below)
1 1/2 Chicken Breasts
1 cup White wine (not too sweet)
1/2 cup basil
5 garlic cloves
1/2 cup olive oil
1/8 cup cilantro
1/8 cup onion
salt and pepper to taste
Wheat Pizza Dough:
4 Cups all purpose Wheat Flour (plus a little more for dusting)
1 pkg Active Dry Yeast
1 1/2 Cups very warm water (at least 110* F)
1 1/2 Tbs Garlic Salt
2 Tbs Italian Blend Seasoning
2 Tbs Olive Oil
1/8 cup parmesan
1/2 to 1 cup mozzarella
Mix the package of yeast with the warm water to reactivate our wonderful yeast friends that will help our dough to rise. let sit for a minute in the water in a small bowl by itself. While waiting mix the flour, garlic salt, and italian blend in a large mixing bowl. Add the yeast to the flour mixture and knead with your hands until a uniform dough forms. (coating your hands in olive oil makes clean up much easier) After the dough is kneaded sufficiently into a ball cover the bowl with a large towel and allow to rise for about 45 min. or freeze in a freezer bag for later use. When ready to use roll out on a silicone mat or cutting board, load with your desired ingredients and bale at 450* for 20-25 min.
Chicken
Mix white wine, 1/4 cup of olive oil, 1/4 cup of basil, 3 cloves of garlic in a blender or ninja and cover chicken in a 4" by 4" glass (oven safe) dish (any dish will do, but you want to make sure the chicken is fully covered, so make more of the marinade if necessary.) Cook at 350* for 35-40 minutes (depending on the size of the chicken breast.) You want the chicken to be slightly undercooked.
Pesto Sause
Use the rest of garlic, olive oil, basil, cilantro and onion. Mix in blender or ninja and add salt and pepper to taste. (Should be a fairly thick consistency.)
Pizza
Roll the dough into desired shape. Coat the crust in pesto sauce (use a brush or spatula.) Add mozzarella cheese, chicken and parmesan. If you would like you can add more chopped garlic and basil.
Bake at 450* for 18-25 minutes (depends on the thickness of your crust.)
Enjoy!
Kona's Jealous