Pizza!

As promised the other day, here are two of our favorite recipes.  Be Real...I'm not into making my own crust and I don't even dig whole wheat crust, so Boboli it is for us.  You can use whatever works for you.  And when buying BBQ sauce, be sure to watch for high fructose corn syrup on the label - you don't want that.  Or make your own if you dare!

Chicken Pesto

Layer:

Boboli Crust (12”)
1 – 2 T Olive Oil spread over crust
2 cloves fresh Garlic, minced
Pesto Sauce (I like the Alessi brand; the 3.5 oz jar should last for at
                      least 2 pizzas)
Roma Tomatoes, sliced thin (add salt and pepper to tomatoes)
Mozzarella, shredded or sliced fresh
Gorganzola
Mushrooms, sliced
Red Onion, sliced thin
Basil, Salt and Pepper over whole pizza
1 Chicken Breast, baked, sliced thin, cut into 3rds**
Top Chicken with more Pesto (mostly for color)

Bake at 450 for 11 - 13 minutes

Serves 2-3

**Drizzle chicken with olive oil, salt, pepper, garlic powder and basil. Bake at 425 for 25 minutes. (See Baked Chicken)


Chicken BBQ

Layer:

Boboli Crust (12”)
1 – 2 T Olive Oil spread over crust
2 cloves fresh Garlic, minced
Roma Tomatoes, sliced thin (add salt and pepper to tomatoes)
Mozzarella, shredded or sliced fresh
Red Onion, sliced thin
Bacon Pieces
Salt and Pepper over whole pizza
1 Chicken Breast, baked, sliced thin, cut into 3rds**
Top Chicken with BBQ Sauce

Bake at 450 for 11 - 13 minutes

Serves 2-3

BBQ Pizza (c) 2011, Kathy Fannon

**Drizzle chicken with olive oil, salt, pepper, garlic powder and basil. Bake at 425 for 25 minutes. (See Baked Chicken)

What is your favorite pizza to make at home?