Full honesty: This pizza was friggin delicious.
Also full honesty: The cauliflower crust took way too long for it to make the cut into this recipe.
I did my best to find the simplest of crusts to make, and the recipe I chose boasted ‘only three ingredients!’. But you know what? It only takes two ingredients to make a human baby, but it takes 9 months (and a whole lot of effort) for that baby to fully bake.
So, word to the wise: don’t be fooled by the number of parts in a recipe- it’s the time to put them all together that counts.
^^Those were literally the thoughts running angrily through my pregnant mind as I stood over the stove for nearly an hour waiting for the damn riced cauliflower to cook down–not to mention the extra fifteen minutes of squeezing the cooked cauliflower through a cheesecloth to drain all the liquid out. And then there’s the rest of the time prepping all the ingredients and then baking the thing for 25 minutes before it was even ready to be topped with anything to then be re-baked as a pizza…
Can you tell I went to bed fuming about this?! Hah!
So, my suggestion? Save yourself the trouble and buy a store-bought brand of gluten-free crust. Cappello’s is my all-time favorite for gluten-free pasta and pizzas, and they deliver! You might also be able to find them at your local Whole Foods.
‘But what about pre-cooked and frozen riced cauliflower?’ You may ask.
Great question. I have no idea how well that works. But you’re welcome to try and let me know how it goes! As for me, I’m gonna stick to Cappello’s and save myself the time and arm workout.
AAAANYWAY, back to the deliciousness that is this pizza:
Thankfully, the pesto was suuuuper easy (and fast!) to make, and if you get yourself a rotisserie chicken and use the breast portion to chop up, then you don’t even need to worry about prepping extra chicken for the pizza.
Pesto: 4 raw ingredients. Throw ‘em in the food processor, drip olive oil in while the engine is on, and DONE. Could you toast the pine nuts and roast the garlic beforehand? Sure. Do you have to? No- unless you can’t stand the taste of sharp raw garlic, in which case I might recommend it. But baking the pizza will help soften the flavor anyway. Up to you!
Fresh, zesty, and makes enough for leftovers. Love it.
As for the rest of the pizza? You just chop a few cherry tomatoes, slice some artichoke hearts (I’ll link a good brand that has very tender hearts, because no one enjoys inedible artichoke leaves!), grate some parmesan, and chop up a chicken breast. All of this takes about 5 total minutes (another reason why I’m so bitter about that damn 2-hour crust! haha).
Then just bake for about 10-15 minutes (I did 8 minutes baked and then the final 2 minutes with the broiler on). And DONNNE!
I love the mix of tender artichokes, pesto and chicken. Every ingredient works so beautifully together!
I think you’re gonna love this pizza. :]
chicken pesto parmesan pizza
prep time: 10 mins | cook time: 10-15 mins | makes: 8 small slices
For the pesto:
1 cup fresh basil
3 tablespoons pine nuts
2-3 garlic cloves (depending on how sharp you like it), peeled
1/3 cup freshly grated parmesan
1/3 cup olive oil
For the pizza:
Your choice of crust (For GF I recommend this brand!)
1/4 cup pizza cheese blend
1/3 cup very thinly-sliced or freshly grated parmesan
4-5 artichoke hearts, patted dry and halved or quartered depending on size (This brand is great and has low sodium)
6-8 oz cooked chicken breast, chopped
handful of cherry tomatoes, sliced lengthwise
Preheat your oven and prep your baking sheet per your pre-made crust instructions.
Toss basil, pine nuts, garlic, and parmesan into a food processor. (You have the option to toast the pine nuts and roast the garlic beforehand [then let cool], but if you like raw flavors, this is unnecessary. It’ll also bake a bit in the oven which will create a milder flavor as well.)
With the processor turned on, slowly drip the olive oil into the mix until it’s all fully emulsified. You may have to scrape the bowl down a couple times.
Spoon about 1/4 - 1/3 cup pesto onto your pizza. You want a thin layer that ends about 1/2 inch from the edge of your crust. (Store remaining pesto in an airtight container in the fridge- it’ll keep for about a week)
Sprinkle on your pizza cheese blend.
Place artichoke pieces, chicken, and tomatoes all around the pizza.
Finish it off by placing your parmesan all around the pizza.
Bake time will depend on your crust (usually 10-15 mins)–but I recommend using the last 1.5 - 2 minutes as broiling time so your tomatoes and cheese get nice and toasty!
Slice that baby up, and serve!
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