Vico Recipe
Oven roasted fresh chicken, cherry tomatoes, fresh rocket leaves, mozzarella cheese on basil pesto base
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Ingredients
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Basil pesto base
Oven-roasted chicken and tomatoes
Assembly and finishing
Method
Basil pesto base
Make pesto
In a food processor combine basil leaves, pine nuts, grated parmesan, garlic clove, salt and black pepper. Pulse while streaming in the 3 tablespoons of extra-virgin olive oil until you reach a spreadable, slightly textured pesto. Taste and adjust salt or oil as needed. Set aside.
Oven-roasted chicken and tomatoes
Preheat oven
Preheat the oven to 425°F (220°C). If using a pizza stone, place it in the oven to heat.
Prepare chicken
Pat the chicken breasts dry. Lightly pound them to an even thickness (~1/2 in) so they cook evenly. Rub both sides with 1 tablespoon olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp dried oregano.
Roast chicken and tomatoes
Place the chicken on a rimmed baking sheet or ovenproof dish. In a bowl, toss the halved cherry tomatoes with the remaining 1 tablespoon olive oil, 1/2 tsp salt, 1/2 tsp dried oregano and the optional 1 tsp lemon juice. Scatter the tomatoes around the chicken. Roast at 425°F (220°C) for 14–18 minutes until the chicken reaches 165°F (74°C) and tomatoes are blistered. Remove from oven and let chicken rest 5 minutes, then slice into thin strips. Reserve pan juices and roasted tomatoes for assembly.
Assembly and finishing
Prepare dough
If using pizza dough, stretch or roll it to a roughly 10–12 inch round on a floured surface. Transfer to a baking sheet or preheated pizza stone.
Apply pesto
Spread a thin, even layer (about 3–4 tablespoons) of the prepared basil pesto over the dough, leaving a 1/2-inch border around the edge.
Top pizza
Distribute the sliced roasted chicken evenly over the pesto. Scatter the blistered cherry tomatoes across the surface, and arrange the torn or sliced fresh mozzarella evenly on top.
Bake
Bake in the preheated oven (425°F / 220°C) for 8–12 minutes, or until the crust is golden and mozzarella is melted and bubbling. If using a very thin flatbread, reduce bake time to 5–8 minutes—watch to avoid burning.
Finish and serve
Remove pizza from oven. Top with fresh rocket (arugula). Drizzle 1 teaspoon olive oil over the rocket, sprinkle the optional grated parmesan and red pepper flakes to taste. Slice and serve immediately. Serves with reserved pan juices or extra roasted tomatoes if desired.