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Wednesday, August 11, 2010

Our (successful) attempt at adventure: Chicken Pesto Pizza

Since our family is comprised of picky--super picky--eaters, we tend to get in a rut at dinner time. I went out on a limb trying this recipe--it contains artichoke hearts-- and... I'm glad I did. It was great. You can't tell it has artichoke on it. 4 out of 5 Lasaters liked it (with the youngest being the only dissenting vote and he hates anything that isn't in the waffle/pancake/oatmeal family.) I promise, this was easy and yum, yum, yummy!

Pesto Chicken Pizza
Ingredients:
1 (8 ounce) jar basil pesto (Look near the spaghetti sauce. At my grocery super center, it's on the top shelf where short people can barely reach it. By the way, thanks to the tall stranger that grabbed the jar for me!)
1 refrigerated pizza crust
2 cups cooked chicken breast strips (You can buy these pre-cooked if you're short on time. Look in the sandwich meat area at the store.)
1 (6 ounce) jar artichoke hearts, drained (I found these in the vegetable aisle for a couple dollars.)
1/2 cup shredded mozerella cheese (I may have used a little more to disguise the atichokes.)

Directions:
1. Preheat the oven to 450 degrees F (230 degrees C).
2. Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese. (I only used the thin pieces of the artichoke hearts and I seperated them so they'd be less noticeable--hey, my adventurousness has limits.)
3. Bake for 10-15 minutes in the preheated oven, until cheese is melted and crust is lightly browned at the edges.