Chicken Pesto Pizza

Chicken Pesto Pizza

Chicken Pesto Pizza

I clearly love Pesto, this is my third post involving the delicious sauce out of 13. I’ll try and post some more variety in the coming posts since it is the spice of life. Anyways, my family has always had Bisquick mix on hand ever since I can remember and it can make cooking so much more convenient in a pinch. It worked great for the crust, since I didn’t have any yeast to make a good crust from scratch. One of the best things about pizza is how easy they are to make and how customizable they are, oh and they taste amazing. This pizza only took about 20 minutes to make and cook. It looks like there are a lot of ingredients but that’s because I like to season the crust which is completely optional.

Bisquick Pizza Crust

Ingredients
  • 3 cups Original Bisquick Mix
  • 2/3 cup of very hot water
  • 1 lb Chicken
  • 1 cup  shredded Mozzarella cheese
  • 1/2 cup of Pesto Sauce
  • 1 teaspoon Garlic powder
  • 1/4 teaspoon Basil
  • 1/4 teaspoon Oregano
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon rosemary
  • 1/3 teaspoon red pepper flakes
  • 1 tablespoon poultry seasoning

Bisquick Pizza crust with Pesto

Instructions

Preheat the oven to 450 F. Cut chicken into 1 inch pieces and sprinkle poultry seasoning over them until they are well coated. Fry them on medium heat for 5-6 minutes. While the oven is preheating and the chicken is cooking get your crust ready.

Chicken Pesto Pizza

Place bisquick, hot water, garlic powder, pepper, oregano, basil, marjoram and rosemary into a bowl and stir about 20 times. Knead dough with your hands until the dough becomes a ball. Place dough on a clean countertop and roll into a circle or square. Fold the edges in 1/2 inch to 1 inch depending on how much crust you like. Spray a pizza pan or stone with cooking spray so that the dough doesn’t stick. Move the dough to the pan and evenly spread the pesto sauce around the dough. Do the same with the cheese. Once the chicken is done cooking place them on top and pop the pizza in the oven for 7-10 minutes or until the crust is golden brown. Remove, cut, serve and enjoy.

Chicken Pesto Pizza

Beats

Matt Fax’s year-end mix is awesome and it took me on a ride of some of my favorite songs from 2013! Enjoy the 60 songs he crammed into 1 hour.

Advertisements

Sautéed Kielbasa with Tomato Pesto Penne

Sautéed Kielbasa with Tomato Pesto Penne

Sautéed Kielbasa Tomato Pesto Penne

PASTA! It is probably one of the easiest, most diverse, and best tasting meals that can be made. It took me awhile to realize this as I grew up eating plain pasta, aka no sauce, just butter and lots of parmesan cheese. Since then I’ve expanded my horizons significantly. There is a restaurant near my house that makes a killer italian sausage pasta dish, and ever since I had it I’ve been wanting to diversify the meats that I use in pasta dishes. I saw this recipe for a grilled kielbasa pesto penne dish and since I’ve never had kielbasa I instantly wanted to make it. The problem was I only had about 2 tablespoons of pesto… So I decided to add some tomato paste and see how it would turn out. WOW, this was so easy and sooo good. The kielbasa and red pepper flakes added a slight hint of spiciness and the pesto and tomato sauce worked perfectly with the pasta and kielbasa.

Sautéed Kielbasa Tomato Pesto Penne

I adapted this recipe from HowTo: Simplify by using less pesto, adding tomato paste and red pepper flakes.

Ingredients

  • 1 lb. Penne Pasta
  • 1 lb. Kielbasa
  • 2 tbsp. Pesto
  • 4 oz. Tomato paste
  • 1 tsp. Garlic powder
  • 1 tsp. dried Basil
  • 1/4 tsp. dried Oregano
  • Pinch of Red Pepper Flakes
  • Salt & Pepper to taste
  • Shredded Parmesan

Tomato Pesto Sauce

Instructions

Bring a pot of water to boil. Combine pesto and tomato paste in a small bowl and blend together. Add the dry ingredients to the sauce and mix until everything is blended evenly. Cut the kielbasa into 1/2 inch or 1 inch slices and sauté it until it browns and starts to have grill marks. Cook pasta according to instructions.  Drain pasta and return to pot. Add the tomato pesto sauce, kielbasa and parmesan. Toss it all together and serve.

Sautéed Kielbasa

Beats

Ilan Bluestone is tearing it up lately, from Under My Skin to Fade Into You and his remix of Fire Fire Fire below is another fantastic addition to his growing work.

Chicken Pesto Pizza Rolls

Chicken Pesto Pizza Rolls

I was trying to figure out what to make for my first post and I thought that it should be dedicated to pizza in some way since it’s my favorite go to food. I was browsing pizza recipes and found this recipe for homemade pizza rolls from Carpe Season, which I adapted into chicken pesto pizza rolls.

I grew up on pizza and I remember coming home from school and looking for anything from Hot Pockets and Bagel Bites, to leftovers and frozen pizza. If it resembled pizza in any way I would probably eat it, well as long as there were no veggies involved. Chicken and pesto are one of my favorite combinations so I thought why not make it into a pizza roll. Convenience is usually associated with pizza rolls, pop them in the microwave and boom, 2 minutes later you have a snack. While the homemade version is not as convenient, it more than makes up for it with its taste and texture.

Wrapping and filling

This recipe only made 12 larger rolls and that’s because I used about 2 tablespoons to fill each roll.

I adapted this recipe by using pesto instead of tomato sauce and using chicken as my “pizza topping”. I didn’t have any thyme on hand so I substituted it for parsley.

  • 2 skinless boneless chicken breasts
  • 4 mini sweet chili peppers (minced)
  • 3 tbsp. of pesto
  • 3 garlic cloves (minced)
  • 1 tsp. of salt
  • 1 tsp. of pepper
  • 1 tsp. of oregano
  • 1 tsp. of basil
  • 2 tsp. of red pepper flakes
  • 2 dozen egg roll or wonton wrappers
  • 1/4 cup of fresh parsley (minced)
  • 1 cup of shredded cheese (I used colby-jack because that’s what I had on hand)
  • Vegetable or olive oil for frying
  • Total prep and cook time 45 – 60 minutes

Finished chicken pesto pizza rolls

Directions

Prep/cooking

Start by mincing the garlic cloves and sweet chili peppers as small as possible and put them in a small bowl to be added to the chicken later. Next, cut the chicken into pieces as small as possible and begin to fry them on medium heat. Season the chicken with the salt, pepper, oregano, basil and red pepper flakes. I like a hint of spiciness in almost everything and that’s the reason for the pepper flakes. While the chicken is cooking, continue to chop or break apart the chicken into smaller pieces. When the chicken is nearly done, add the minced garlic and chili peppers and cook for about two more minutes. Turn off the burner, add the pesto and cheese and mix with the chicken and peppers, the pan will still be hot enough to melt the cheese and warm the pesto.

 Assembly

Have a cutting board or plate ready to roll and place finished rolls on. Put a damp towel over the finished rolls and one over the egg roll wrappers to keep them from drying out. Fill a small cup or bowl of water, this will be used to seal the edges of the rolls. Start by placing a tablespoon of the filling (1 for smaller & 2 for larger rolls) in the center of the wrapper. Put your fingers in the water and moisten the edges of the roll. Fold the wrapper over the filling and tuck under the filling as far as possible, then continue to roll the wrapper until you can’t roll any more. Push any air out by gently pressing on the top of the roll and working towards either side of the roll and then seal the roll by pressing firmly on each side of the roll. Next, cut off extra wrapping and lightly moisten the edges again to ensure a secure seal. Continue to assemble pizza rolls until there is no more filling.

Final Cooking

Fill a pot with vegetable oil about 1.5 inches deep and heat to 375 F.  Place a few pizza rolls in the pot, (keep the temperature between 350 F and 375 F, this will depend on how many rolls you place in and how big your pot is of course. Flip the rolls until both sides brown evenly which takes about 30 seconds to 1 minutes. Make sure to use a spoon or utensil that has holes in it so that the hot oil drains before placing  the rolls on a plate with a dry paper towel. Repeat until all the rolls are fried.

Let the rolls cool a few minutes before serving and garnish your homemade chicken pesto pizza rolls with fresh parsley.

Music

Mat Zo released his album Damage Control last week and WOW, I was blown away. The album ranges from soothing trance to upbeat house, some trap and everything in between. EDM has been highly criticised with producers using cookie cutters to create songs that are hard to tell one from another, that is certainly not the case with Damage Control. The diversity is what makes this album so special. It’s easy to tell that Mat Zo truly understands and loves making music.