Artichoke, Pesto & Sun-Dried Tomato Pizza With Three Cheeses |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I used to bartend at Romano's Macaroni Grill. I thought their food was gross and it really is among the unhealthiest food you can find, but I enjoyed their Basil Pesto Chicken Pizza, which I ate often. I don't think it's even on the menu anymore, and it's been years since I've had it so I wouldn't call this recipe as an exact copycat... but it's close enough for me. I include artichokes and red pepper flakes, which Mac Grill did not use. The chicken is pretty much optional- I often make this vegetarian. Ingredients:
12 inches pizza dough |
1 cup mozzarella cheese, shredded |
1/2 cup parmesan cheese, shredded |
1 -2 chicken breast, grilled & sliced |
1 (14 ounce) can artichoke hearts, well-drained & quartered |
1/3 cup sun-dried tomato, chopped |
1/4 cup ricotta cheese |
1/2 tablespoon red pepper flakes (optional) |
1/4 cup basil pesto |
Directions:
1. Preheat oven to 450. 2. Prepare your pizza: Top the crust with mozzarella, Parmesan, chicken, artichoke hearts, and sun-dried tomatoes, in that order. 3. Dollop the ricotta cheese all over the pizza (I usually do 1/2 teaspoon size balls). Sprinkle pizza with red pepper flakes, if using. 4. Bake for 8-12 minutes, or until cheese is melted and pizza is warm (or however long your pizza dough package recommends). 5. Remove pizza from oven and drizzle with little dollops of pesto sauce. Serve. |
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