How to Make Chicken, Pesto and Roasted Red Pepper Pizza
There’s no limit to the type of pizza you can make when you have special ingredients like Wood River Creamery cheeses. This brand’s cheeses are a carefully crafted blend of cheddar cheese and gruyere cheese, mixed with striking flavors such as mango, habanero pepper, garlic, and black truffle. This recipe for Chicken, Pesto, and Roasted Red Pepper Pizza is just one example of the creative meals that can be made with Wood River Roasted Red Pepper & Cracked Peppercorn Cheddar Gruyere. This savory pizza offers just the right amount of spice to complement the basil pesto sauce, making it a total crowd-pleaser!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Makes: 6 servings
12-inch pizza crust, premade or homemade
1/3 cup basil pesto (recipe below or store bought)
3/4 cup shredded cooked chicken
2 tbsp pine nuts
1 1/4 cups (5 oz) Wood River Creamery Roasted Red Pepper & Cracked Peppercorn Cheddar Gruyere cheese, shredded
1/2 cup chopped roasted red peppers
How to Make Pesto Sauce:
1 cup fresh basil
1 tbsp toasted pine nuts
1 large clove garlic
1/4 cup olive oil
1/4 cup grated Parmesan cheese 1/4 tsp each salt and pepper
In a food processor, pulse together basil, pine nuts and garlic until well combined. Slowly add olive oil, pulsing until smooth. Stir in Parmesan, salt and pepper.
How to Make the Pizza:
Preheat the oven to 450°F. Place pizza crust on a lightly greased 12-inch pizza pan. Brush pizza crust with basil pesto. Scatter chicken and pine nuts over top and sprinkle with cheese. Scatter roasted red peppers on top. Bake until the crust is golden brown and the cheese is bubbling, approximately 15 to 20 minutes.
This recipe is provided by Wood River Creamery.