Saturday, October 16, 2010

Grapes of Wrath

I think that Hubs thought I was punishing him when he first came home to a Chicken and Pesto Pizza that had sugary red grapes scattered under the gooey, melted cheese. Grapes? On Pizza? WARM grapes on PIZZA??!?? One taste calmed his indignation. It is good. Damn good. This isn't any ordinary pizza. It is the difference you have been searching for among the goopy, red-sauced, pepperoni pies. Don't be trapped with the ordinary. Try it. There is absolutely no wrath for Chicken and Pesto Pizza with Red Grapes On My Plate.

 

pizza crust (refrigerated, frozen, or homemade...your choice)
1/3 cup pesto (refrigerated works, but homemade is best)
1 1/2 cups seedless red grapes, halved
1 cooked chicken breast, shredded (rotisserie chicken or leftover grilled/roasted, whatever is in your fridge)
3 cloves garlic, thinly sliced
1/2 - 3/4 cup shredded mozzarella cheese
3 tablespoons grated Romano cheese
fresh cracked black pepper
1/4 cup green onions, sliced

Preheat oven to 425°.
Prep dough for pizza (pat, spread, unroll, whatever you have to do).
Spread pesto evenly over dough, leaving a 1/2-inch border around edges. 
Arrange grapes evenly over dough; top with chicken and garlic.
Sprinkle with mozzarella and Romano.
Top with fresh cracked black pepper. 
Bake at 425° for 15-20 minutes or until crust is golden brown. (If you use a premade crust, this bake time will be reduced until the cheese is melty and toppings are headed through.)
Sprinkle with onions.
Slice into 12 wedges. (Serves 6 average servings, but just Hubs and I usually eat an entire pizza alone.)

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