Christmas Pesto Chicken Pizza

Christmas Pesto Chicken Pizza

This is the only pizza I make now. We love it! Keeping the spices simple helps the flavors of the chicken and vegetables come through. The pizza tastes incredible and is good for you, too. 

Serves 8 servings

Prep: 35 min
Rising Bake: 20 min.

INGREDIENTS

• 2 teaspoons active dry yeast
• 1 cup warm water (110° to 115°)
• 2 to 3 / 4 cups bread flour
• 1 tablespoon plus 2 teaspoons olive oil, divided
• 1 tablespoon sugar
• 1 to 1 / 2 teaspoons salt, divided
• 1 / 2 pound boneless skinless chicken breasts, cut into 1 / 2 inch pieces
• 1 small onion, halved and thinly sliced
• 1 / 2 each small green, sweet red and yellow peppers, julienne-d
• 1 / 2 cup sliced fresh mushrooms
• 3 tablespoons prepared pesto
• 1 to 1 / 2 cups (6 ounces) shredded part-skim mozzarella cheese
• 1 / 4 teaspoon pepper
  

DIRECTIONS

1. In a large bowl, dissolve yeast in warm water. Beat in 1 cup flour, 1 tablespoon oil, sugar and 1 teaspoon salt. Add the remaining flour; beat until combined.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
3. In a large nonstick skillet over medium heat, cook the chicken, onion, peppers and mushrooms in remaining oil until chicken is no longer pink and vegetables are tender. Remove from the heat; set aside.
4. Punch dough down; roll into a 15 in. circle. Transfer to a 14 in. pizza pan. Build up edges slightly. Spread with pesto. Top with chicken mixture and cheese. Sprinkle with pepper and remaining salt.
5. Bake at 400° for 18 to 20 minutes or until crust and cheese are lightly browned. 
6. Freeze option: Bake pizza crust as directed; cool. Top with all the ingredients as directed and securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary. Yield: 8 slices.
   

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Christmas Deep pan American Hot Pizza

Christmas Deep pan American Hot Pizza

An American classic that's loaded with cheese, jalapenos and salami. We recommend you eat this pizza hot from the oven.

Cooking Medium

Time Hands on time 30 min, simmering time 40 min, oven time 20 min, plus rising

Serve 4 serving 

Ingredients

For the dough

• 7 g sachet fast-action dried yeast
• 1 ½ tsp caster sugar
• 1 ½ tsp fine sea salt
• 340 ml lukewarm water
• 600 g strong plain flour, plus extra for dusting
• Vegetable oil for greasing

For the Tomato sauce

• 4 tbsp olive oil
• 3 shallots, finely chopped
• 2 garlic cloves, crushed
• 1 tsp caster sugar
• ½ tsp sea salt
• 1 tbsp white wine vinegar
• 150 ml red wine
• 300 g pasta
• 1 tbsp Worcestershire sauce
• 1 tsp Tabasco sauce

For the topping 

• 12 slices spicy salami
• 12 slices salami
• 150 g cooking mozzarella, grated 
• 50 g strong cheddar, grated
• 1 / 2 jalapeno chillies, sliced

you’ll also need

• 1 x 23 cm cake tins
  

METHOD

1. For the dough, put the yeast, sugar and salt in a measuring jug, pour over the warm water and allow the yeast to froth and dissolve. Sift the flour into a large mixing bowl. Pour the liquid into the flour and stir to bring the dough together. 
2. Put the dough into a mixer with a dough hook attachment and knead for 5 minutes on a medium speed. If you don’t have a mixer, knead the dough on a lightly floured work surface for 10/15 minutes. Keep mixing/kneading until the dough springs back when gently pressed. 
3. Put the dough in a lightly oiled bowl and cover with cling film. Leave to rise in a warm room until almost doubled in size (about 1 hour).
4. Meanwhile, prepare the tomato sauce. Heat the oil in a pan and gently fry the shallots for about 10 minutes until softened. Add the garlic and fry for a few minutes before stirring in the sugar, salt, vinegar and red wine. Bring to the boil and bubble for 10 minutes to reduce by three quarters. Add the pasta, then simmer for 45 minutes on a low heat, stirring occasionally, until reduced and thick. Heat the oven to 240°C / 220°C fan / gas 9.
5. Season the sauce with salt and pepper, then add the Worcestershire sauce and Tabasco to taste. 
6. Grease 1 x 23 cm diameter cake tins. Knock back the dough to expel any large air bubbles and divide in half. Shape each piece of dough into a flat disc, then press into each tin, moulding and stretching the dough to fit the tin so the crust will be thicker than the centre. 
7. Divide the sauce between the bases, spreading to cover evenly, then top with the 2 salamis, the grated cheese and jalapenos. Bake for 15 minutes until cooked through and golden. If the crust is becoming too brown, cover the pizza with foil for the remainder of the cooking time. Serve with a bitter leaf salad. 
   

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Christmas Pizza Margarita

Christmas Pizza Margarita

Even a novice cook can master the art of pizza with our simple step-by-step guide.

PREP: 25 MINS

COOK: 10 MINS

SERVE: 4 Person

Ingredients

For the base

300 g strong bread flour

1 tsp instant yeast

 (from a sachet or a tub)

1 tsp salt

1 tbsp olive oil, plus extra for drizzling

For the tomato sauce

100 ml pasata

handful fresh basil or 1 tsp dried

1 garlic clove, crushed

For the topping

125 g ball mozzarella, sliced

handful grated or shaved Parmesan (or vegetarian alternative)

handful cherry tomatoes, halved

To finish

handful basil

 leaves (optional)

Method

1. Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
2. Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
3. Roll out the dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
4. Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.
   

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Christmas French Bread Pizza

Christmas French Bread Pizza

Vegan (with dairy-free cheese)

Ingredients
Marinara sauce
French bread loaf or baguette
Shredded dairy-free mozzarella (or other cheese)
Basil, oregano
Olive oil
Any additional toppings you choose

Directions
Preheat oven to 375.
Cut bread in half, lengthwise. Place slices face up on a baking sheet and brush with olive oil.
Bake for about 8 minutes to crisp up the bread.
Remove from oven. Add sauce, cheese, herbs, and any additional toppings.
Return to oven for about 10-15 minutes, moving to the top rack and turning on the broiler for the last minute or so.
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