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Chicken Pesto Pizza + Overnight Pizza Crust

Chicken Pesto Pizza + Overnight Pizza Crust
Servings 2 medium pizzas

Ingredients

  • For the Crust:
  • 3 cups unbleached all purpose flour
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon yeast
  • 1 1/2 cups water
  • For the Toppings:
  • Diced cooked chicken - Chopped rotisserie works great here!
  • Basil pesto
  • Tomatoes--thinly sliced roma tomatoes or quartered cherry or grape tomatoes
  • ¼ - ½ cup crumbled feta cheese you can sub mozzarella if you’re not a feta fan
  • 1 cup shredded mozzarella cheese
  • Olive oil
  • Garlic salt

Instructions

  1. In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 24 hours. Overnight works great.
  2. When ready to bake the pizza, preheat oven and pizza stone to 500. Flour your work surface and turn the dough onto it. You’ll likely need to add a fair amount of flour here to get it to a consistency that you can roll out without having it stick to your work surface. Divide dough in half (or 4-6 for smaller personal pizzas) and roll dough out to the desired thickness for your crust.
  3. Transfer pizza crust to a piece of parchment paper. Brush outer edge of crust lightly with olive oil and sprinkle with garlic salt. Assemble pizza starting with basil pesto. Add chicken, tomatoes, and cheeses.
  4. Using a pizza peel, or the back of the baking sheet, transfer the pizza on the parchment to the baking stone. No need to remove the parchment. Bake at 500 for 6-10 minutes (depending on the thickness of your crust). Allow to cool for several minutes after removing from oven before slicing. Enjoy!

Recipe Notes

Recipe Source:

Crust recipe adapted from this Artisan Bread Recipe at Simply So Good