Tuesday, January 29, 2013

Pesto Mini-Pizzas

Having a sister-in-law in culinary school has its benefits!  I am always looking for new meal ideas and she gave me this one.  Pesto mini-pizzas!

Whole-wheat pitas
basil (one bunch)
garlic 3-4 cloves
walnuts 1/4 cup
olive oil 1/2 cup
lemon 1/2 juiced
salt, to taste
chicken breast, skinless, boneless
sundried tomatoes
parmesan cheese, shredded or grated
mozzarella cheese, shredded

Preheat oven to 375 degrees.  Season your chicken with salt, pepper and garlic powder.  Place it in an oiled grill pan and grill both sides until its cooked through.  While that's cooking, combine olive oil, basil, garlic, walnuts, lemon and some salt in a blender or food processor until smooth to make the pesto.  When chicken is finished, slice into bite-size pieces.  Organize pitas in a single layer on a cookie sheet.  Spoon small amounts of pesto onto the pita to cover the pita.  Next, sprinkle mozzarella on top.  Then add sun-dried tomatoes and grilled chicken pieces, and whatever else sounds yummy!  Place in oven for 5-10 minutes.  When completed remove the sheets from the oven and garnish the pizzas with arugula and parmesan cheese.  Enjoy!
Getting ready to go in the oven

All done
Perfect!  Everyone in the house loved it and I have pesto left over to use for another meal or as a spread on sandwiches.  I can't get enough of that stuff.

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