Pizza with chicken and pesto

Name: Pizza with chicken and pesto
Total time: 1 h 5 min
Ingredients: 10 g yeast; 300 ml cold water; 1 tbsp olive oil; 1 tsp coarse salt; 125 g whole wheat flour; 250 g Italian wheat flour; 500 ml water; ½ tsp coarse salt; 350 g chicken fillet; 175 g Castello® Mature cheddar, grated; 100 g broccoli bouquets in thin slices; 2 tbsp pine nuts; 4 tbsp basil pesto; 4 tsp dried oregano

Cook 1 hrs 5 mins 4 people

Give in to your cravings the right way – our recipe for Pizza with chicken and pesto offers undiluted delights from start to finish. Sporting a light crust, things get interesting on top. A garnish of green pesto, sharp Cheddar and fresh greens flavours combine to deliver a lingering finish that demands another slice.

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ingredients

Pizza Dough

10 g yeast
300 ml cold water
1 tbsp olive oil
1 tsp coarse salt
125 g whole wheat flour
250 g Italian wheat flour

500 ml water
½ tsp coarse salt
350 g chicken fillet

175 g Castello® Mature cheddar, grated

100 g broccoli bouquets in thin slices
2 tbsp pine nuts
4 tbsp basil pesto
4 tsp dried oregano

preparation

Pizza dough

1. In a bowl, dissolve the yeast in water.

2. Add the oil, salt and 2 types of flour (reserve some of the flour for later).

3. Knead the dough for about 5 minutes until smooth and elastic – in an electric mixer if you have one. The dough should be moist.

4. Place the dough in a bowl greased with oil and cover the bowl with a lid or cling film. Leave the dough to rise in a warm place for approx. 1½ hours.

5. Bring the water and salt to a boil and cook the chicken fillets over a medium heat, covered, for about 10 min.

6. Remove the chicken from the water and set aside to cool on a plate.

7. Shred the chicken fillets using two forks.

8. Tip the dough out onto a floured surface and knead thoroughly. Add the rest of the flour as needed.

9. Roll the dough out into 2 round pizza bases (approx. 35 cm in diameter) and place them on baking parchment.

10. Sprinkle half the Mature Cheddar cheese on the unbaked bases and then top with the chicken and broccoli.

11. Sprinkle the rest of the cheese on top and top with pine nuts, then carefully slide the pizza on the baking parchment onto a hot baking sheet.

12. Bake one pizza at a time in the middle of the oven until the crust is crisp and golden.

13. Dollop the pesto on the baked pizzas, sprinkle with oregano and serve immediately.

Baking time:

Approx. 10 min. at 250°C – conventional oven.

Tips & Tricks

Bake the pizzas on a pizza stone if you have one. Heat the pizza stone in the oven for approx. 1 hour before baking the pizzas, so the stone gets nice and hot.