Grilled Chicken and Pesto Flatbread Pizza

This is one of the things that I am making for our houseguests and there’s some easy prep work that you can do ahead of time to make getting dinner on the table in a hurry a snap.

Basil Pesto:

I went out to the garden and grabbed a huge handful of basil.

I removed the leaves from the stems and washed them and spun them dry in a salad spinner. They measured about 4 cups loosely packed.

I put those in the food processor with 3 oz of shaved parmigiano reggiano cheese.

2 oz of pine nuts.

and 10 garlic cloves. I processed all of that until it looked like this:

I scraped it down and added 3/4 tsp salt and replaced the lid and while the food processor was running, I added extra virgin olive oil in a stream until the pesto looked like this:

This recipe has more garlic than you would want if you weren’t going to cook it. If you’re going to use it raw, either roast the garlic, or cut back to 7 or 8 cloves. I put it in an airtight jar and food storage container to store it for a couple days.

To make the flatbread pizzas, I spread a few tablespoons of the pesto onto a flatbread (from Aldi) and then lay thinly sliced grilled chicken on top. Then thinly sliced red onions and provolone cheese. Bake at 400 degrees for 12 to 15 minutes until the cheese in bubbly and starting to brown. Cool for 10 minutes before eating.