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Forgive me readers, it’s been a week (almost) since my last confession. I’ve had an unusual hectic weekend and week.  Last Saturday I was movie watching and birthday party attendee. Sunday, family arrived from out of town and my “event” shopping madness began. Oh it’s been crazy, or as Perez Hilton says “cray cray“. Yes, honey cray-cray!!  BUT It’s Wednesday, and i’m finally back in the kitchen! :) woohoo

Pizza has been my go to food lately, it’s the result of purchasing:

  1. Two packages of Naan bread
  2. Regular crust pizza (not thin crust as someone around here likes it)

So i have left 1 thin crust and 1 regular crust pizza.  Although after today, i may be pizza-out. Can that be true??? At least for now.  Without further ado, here it is, Chicken Pesto Pizza


  • 2 thinly sliced chicken breast
  • 1 regular crust pizza
  • 6 leaves fresh basil
  • 1/4 cup parmasan cheese grated
  • 1 tbs pine nuts
  • sea salt & freshly ground pepper
  • gorgonzola cheese
  • arugula
  • balsamic vinegar
  • olive oil
  • italian seasoning
  • dried oregano
  • onion powder
  • garlic powder

Preheat oven 400

Let’s prepare the pesto. Grab a grinder or food processor. Grind basil, pine nuts, and 3 tbs parmesan cheese.  Add olive oil until it’s spreadable. (i forgot the garlic..you can add if you like but the garlic powder on the chicken made up for it)

Chicken, chicken…

wash the chicken breast, place in a plate and season. I just sprinkled each spice on both sides of the chicken breasts.  I didn’t measure :( sorry…

Heat skillet and coat with olive oil. Cook chicken about 3-4 minutes each side.

Grab the pizza crust, set on a cookie sheet and spread some pesto. Bake for 15 minutes.  Now, thinly slice the chicken breast. Add to the pizza.

bake for another 15 minutes. Add some gorgonzola and bake a for 5 min. Got some extra grated parmesan… put it on it too.  The arugula, add some sea salt and ground pepper. Sprinkle some balsamic vinegar when ready to eat.

© confessions of a recipe junkie | michelle contreras