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  Sharp or hard cheese;
           - shredded, 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; seeded,
           - 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  Romano or Parmesan cheese;
           - grated

  Set your oven @ 450 F/232 C. 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 tb 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" cast iron pizza pan and
  spread it out evenly with your hands.

  Par bake the crust on a shelf in the bottom 3rd 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 3rd of your oven and turning it to broil. Broil
  for 1 to 2 minutes 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:

  Combine the first 5 ingredients in a food processor, and pulse
  until they are well combined. Add the oil and cheese. Pulse until
  smooth.

  Yield: Enough for 2 pizzas

  Courtesy of Alexis' Gluten Free Adventures

  Recipe FROM: https://recipes.chebe.com

  Uncle Dirty Dave's Archives

MMMMM