As the weather warms up and swim team begins, it’s sandwich season at my house. We’ll be eating a lot of sandwiches as we try to get from various activities. But there’s another staple I rely on sometimes – homemade pizza.
If you purchase dough from the store, it can take less than 30 minutes from start to dinner on the table. And your go-to toppings don’t always have to be marinara sauce and pepperoni. Here’s one of my family’s favorite combos. (We also really like proscuitto and caramelized onion pizza.)
Chicken, Artichoke, Pesto pizza
- Dough for one pizza. On busy nights and to save time, I use a crust that’s ready for the cheese and sauce, such as Boboli, or one that’s already in a sheet, such as Wewalka or Pillsbury.
- 1/2 cup pesto
- 1 cup chicken, diced
- 2 cups mozzarella cheese
- 1/2 cup artichoke hearts, drained and chopped
Preheat your oven based on the recommendations of your pizza dough. (Usually its 400 degrees).
Evenly spread the pesto on top of the uncooked dough. Sprinkle most of the cheese on top of the dough and pesto. Top with the chicken and artichokes. Sprinkle the rest of the cheese on top. Bake according to the instructions on the dough (usually about 10 to 15 minutes).
Here’s how it goes for me …
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