Margherita Recipe
Pesto spread, grilled chicken and roasted garlic with fresh whole mozzarella slices on our house-made crust, perfectly baked.
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Ingredients
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Pesto Spread
Grilled Chicken
Roasted Garlic
Pizza Assembly
Method
Pesto Spread
- 1
Prepare the Pesto
In a food processor, combine fresh basil leaves, pine nuts, grated Parmesan cheese, minced garlic, and salt. Pulse until coarsely chopped.
- 2
Add Olive Oil
While the processor is running, slowly drizzle in olive oil until the mixture is smooth and creamy. Adjust salt to taste.
Grilled Chicken
- 3
Marinate the Chicken
Brush chicken breasts with olive oil, and season both sides with salt and black pepper.
- 4
Roasted Garlic
- 5
- 6
Roast the Garlic
Wrap the bulb in aluminum foil and roast in the oven for 30-35 minutes, or until the cloves are soft. Let cool, then squeeze out the roasted garlic.
Pizza Assembly
- 7
Prepare the Pizza Crust
Roll out the house-made pizza crust on a floured surface to desired thickness.
- 8
Spread the Pesto
Spread a generous layer of pesto over the rolled-out pizza crust.
- 9
Add Chicken and Roasted Garlic
Slice the grilled chicken and distribute evenly over the pesto. Squeeze roasted garlic cloves over the chicken.
- 10
Add Mozzarella
Evenly place slices of fresh mozzarella cheese on top of the chicken and garlic.
- 11
Bake the Pizza
Preheat the oven to 475°F (245°C) and bake pizza for 12-15 minutes or until the crust is golden and the cheese is bubbly.
- 12
Slice and Serve
Remove from the oven, let it cool for a few minutes, slice, and serve hot.