PIZZA OR PASS
The Verdant Bird
A vibrant and herbaceous masterpiece featuring a rich basil pesto base, melting provolone cheese, and succulent chicken breast.
Ingredients
Sauce
Pesto
Cheese
Provolone
Protein
Chicken
How to Make It
DoughUse a 48-hour cold-fermented Neapolitan style dough. Allow it to come to room temperature for 2 hours before stretching to a 12-inch circle to ensure a light, airy crust.
SauceApply 4-5 tablespoons of chilled basil pesto to the center of the dough and spread in a thin, spiral motion toward the edges.
- 1Preheat your oven to its highest setting, ideally 500°F (260°C), with a pizza stone or steel placed on the middle rack for at least 45 minutes.
- 2Stretch your room-temperature dough on a lightly floured surface until it reaches a 12-inch diameter.
- 3Spread the pesto evenly across the dough, leaving a 1-inch border for the 'cornicione' or crust edge.
- 4Layer the provolone cheese over the pesto; if using slices, tear them into smaller pieces to ensure even melting and to prevent the pesto from burning.
- 5Distribute the pre-cooked, bite-sized chicken pieces evenly across the cheese layer.
- 6Carefully transfer the pizza onto the preheated stone using a floured pizza peel.
- 7Bake for 7 to 9 minutes, monitoring closely until the crust is blistered and golden brown.
- 8Rotate the pizza 180 degrees halfway through the baking time to ensure an even cook.
- 9Remove the pizza from the oven and let it rest on a wire rack for 2 minutes to allow the cheese to set and the base to stay crisp.
- 10Slice into eight even wedges and serve immediately while the pesto is fragrant.
Chef's Tip
Toss your chicken pieces in a small amount of pesto before placing them on the pizza; this extra coating creates a moisture barrier that prevents the poultry from drying out in the intense heat of the oven.