Pizzas: Bacon Avocado & Chicken Pesto

Its Monday.  The Steelers just lost Super Bowl 45 to the Green Bay Packers.  And I’m drowning my sorrows in cheese.  Luckily I don’t remember the end of the game very well, or eating it hard on the ice outside the apartment, also, cheese is an excellent sorrow drowning agent.

The first Pizza uses pesto instead of red sauce, which is a great sort of moist halfway between white pizza and its sauced counterpart.  Here’s what it takes:

  • 1 pizzas worth of white pizza dough or a pre-made crust
  • about 1/3 cup of pesto
  • 1 decent sized chicken breast grilled or sautéd then cut into cubes
  • 3/4 cup cherry tomatoes sliced lengthwise
  • 1/2 onion thinly sliced
  • 1 cup mozzarella cheese

Making pizza is pretty simple.  Spread on your sauce, in this case pesto.  Spread the toppings around evenly, starting with the cheese and ending with a little more cheese.  If your using hand tossed dough you’ll have to put your pie on a oiled cookie sheet or pizza stone before tossing it in a 400 degree oven for about 14 minutes or until the cheese on top browns a bit.   Finish with a little Fresh Ground Pepper, Oregano, Parm, whatever it is you do when you go to Pizza Hut.

The Bacon Avocado Pizza is a natural extension of my being obsessed with the avocado.  Its strange that this fruit manages to be so versatile yet can’t be cooked.  This dreadfully happy looking couple have a version of this on their blog that is quite similar.  Here’s mine:

Pizza Sauce

  • 28 ounces diced canned tomatoes
  • 3 ounces tomato paste
  • 1/2 onion chopped
  • 2 cloves garlic minced
  • 3 Tb olive oil
  • 1/2 stick butter
  • about 1/2 tsp each basil, oregano, and thyme
  • 2 pinches of cayenne pepper
  • salt and pepper

Bacon Avocado Pizza

  • 1 pizzas worth of whole wheat pizza dough or a pre-made crust
  • 6 slices of bacon
  • 1 avocado sliced
  • 2/3  cup pizza sauce
  • 1/4 cup of chopped fresh herb, I used parsley but wanted for cilantro or basil
  • 1 cup mozzarella cheese

The sauce is actually surprisingly quick and easy to fire up, and its good, which is good because this makes way more than you need for one pizza.  First heat up the oil in the bottom of a sauce pan on high.  Cook the onion and garlic in it for about a minute, then add the tomatoes, paste, and seasonings.  Bring it to a boil and then cover and simmer over low heat for 5-10 minutes depending on how watery your tomatoes were.  Take it off the heat and stir in the butter, if you have time, let it cool off before putting it on a pizza so it doesn’t precook your cheese.

As you can see my hand tossed pizza came out not quite round, but it tasted great, and I’m not trying out for the US Pizza Team anytime soon (although I do eventually plan to).  Make sure to not use too much sauce as it can keep the dough from cooking.

Fry the bacon, cut it up and put it on with the cheese, leaving the avocado and fresh herbs off until it comes out of the oven.

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