Pesto Chicken Pinsa Recipe
San Marzano sauce, grilled pesto chicken, mozzarella, spinach, and olives
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Ingredients
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Pinsa Dough
Method
Preparation
- 1
Make the Pinsa Dough
In a large bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until frothy. Add flour, salt, and olive oil. Mix until a dough forms. Knead for about 5 minutes until smooth. Let rise in a warm place for 1 hour.
- 2
Prepare the Sauce
While the dough is rising, blend the San Marzano tomatoes in a blender until smooth. Set aside.
- 3
Grill the Chicken
Marinate the chicken breast in pesto sauce for at least 30 minutes. Grill until fully cooked, about 6-7 minutes per side. Slice into strips.
- 4
Assemble the Pinsa
Preheat the oven to 475°F (245°C). Roll out the dough on a floured surface to a rectangular shape. Transfer to a baking sheet. Spread the San Marzano sauce over the base, leaving a small border. Top with mozzarella, spinach, grilled chicken, and olives.
- 5
Bake
Bake in the preheated oven for 12-15 minutes or until the crust is golden and cheese is bubbling.
- 6
Serve
Remove from the oven, let cool for a couple of minutes, slice, and serve hot.
