Subj : St. Alexis 02
To   : All
From : Dave Drum
Date : Tue Feb 16 2021 12:18:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alexis' Gluten Free Pesto Chicken Pizza
 Categories: Poultry, Breads, Chese, Vegetables, Sauces
      Yield: 4 servings
 
MMMMM---------------------------CRUST--------------------------------
  7 1/2 oz Pkg Chebe Original Cheese
           - Bread Mix
      2 tb Olive oil
      1 c  Shredded cheese; sharp or
           - hard works best, firmly
           - packed
      2 lg Eggs
      4 tb Water

MMMMM--------------------------TOPPINGS-------------------------------
  1 1/2 c  Cooked chicken; in small
           - pieces
    1/2    Recipe of pesto
     10 oz San Marzano tomatoes; seedef
           - halved
      8 oz Fresh mozzarella
           Parmesan and/or Romano;
           - grated
           Feta crumbles

MMMMM---------------------------PESTO--------------------------------
      1 c  Fresh basil; packed
      2 tb Pine nuts
      1 cl Garlic; minced
    1/4 ts Kosher salt
    1/8 ts Coarse ground pepper
    1/3 c  Extra-virgin olive oil
    1/4 c  Grated Romano or Parmesan
           - cheese
 
  Set your oven @ 450ºF/232ºC. Lightly oil your pizza pan.
  
  Place your mozzarella between two paper towels to remove
  moisture.
  
  In a large bowl, beat the eggs before adding the
  shredded cheese and 2 Tbsp of oil. Mix well with a fork,
  then slowly add the Chebe Original Cheese Bread mix.
  Stir well with a spoon before adding 1/4 cup of water.
  Mix as well as you can with a spoon, then knead the
  dough with your hands until smooth.
  
  Place the pizza dough on an oiled 14 inch cast iron
  pizza pan and spread it out evenly with your hands.
  
  Par bake the crust on a shelf in the bottom third of
  your oven for 12 minutes. Flatten out any bubbles with
  the back of a fork before adding toppings.
  
  Brush the pesto on your pizza. Add the tomatoes and
  chicken. Finally, add the mozzarella, and an even
  sprinkle of Parmesan, Romano, and/or Feta cheese.
  
  Bake for another 11 minutes on the bottom shelf before
  moving the pizza to the top third of your oven and
  turning it to broil. Broil for a minute or two until the
  cheese is bubbly and perfectly browned.
  
  Loosen your pizza from the pan with a large spatula
  before carefully sliding it onto a serving platter or
  pizza pan to slice and serve.
  
  PESTO INSTRUCTIONS: Combine the first 5 ingredients in a
  food processor, and pulse until they are well combined.
  Add the oil and cheese. Pulse until smooth.
  
  This recipe makes enough pesto for 2 pizzas.
  
  Courtesy of Alexis’ Gluten Free Adventures
  
  RECIPE FROM: https://recipes.chebe.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Pretty women make us buy beer. Ugly women make us drink beer." -- Al Bundy
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