Photo courtesy Fired Pie.

Recipe Friday: Fired Pie Pesto Chicken Pizza

Written by Marilyn Hawkes Category: Recipes Issue: February 2017
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Making pizza from scratch requires some serious kitchen skills, but there are plenty of shortcuts you can take to make it easier, including buying prepared dough and bottled sauce. Fred Morgan, owner of one Valley-based Fired Pie locations, offers up a recipe for pesto chicken pizza that you can modify with ingredients purchased from your local grocery store.

Morgan cautions that when buying mozzarella, make sure it’s a low-moisture variety because a high moisture content will make the dough soggy and the sauce runny. He recommends using a preheated pizza stone, but if you don’t have one, preheat a cookie sheet and place a wire rack on top to hold the pizza. "Just putting it on the cookie sheet will make it soggy," Morgan says. "We like ours really crispy."

Fired Pie Pesto Chicken Pizza

One 11” pie crust
2 oz. pesto sauce
¾ cup low-moisture whole milk mozzarella cheese
¼ cup fresh mozzarella
¾ cup chopped grilled chicken breast (or shredded rotisserie chicken)
¼ cup red onions
6 slices of Roma tomatoes

Start with your favorite dough recipe, or you can purchase a pre-made 11’’ pizza crust (Trade Joe's or Whole Foods offer pre-packaged dough for individual pizzas). Make your favorite pesto sauce or purchase at the grocery store. Spread 2 oz. of pesto sauce over crust up to one inch from the edge. Spread ¾ cup of low-moisture whole milk mozzarella cheese to ½ inch of the edge of the pizza. Top that with ¼ cup of fresh mozzarella (sometimes called buffalo mozzarella), followed by the chopped grilled chicken breast spread on top of the cheeses, then add red onions and Roma tomatoes. Bake in oven at 400 degrees for about 12 minutes until cheese is melted and crust is golden brown.