You know what they say in those ads - long name, amazing results. Welcome to my kitchen, ladies and gentlemen.
I am not a chef, but I manage to stumble my way through dinner fairly effectively 7 days a week. But sometimes I don't just stumble, sometimes I manage to do something close to a sashay. This was one of those times.
I created this recipe to use up what was left in the fridge, and then I repeated it so I could measure everything and write down what I used. Hope you enjoy it as much as we did!
Ingredients:
1 cup pineapple juice
1/3 cup prepared pesto
1/3 cup plain greek yogurt
4 oz cream cheese, softened
1 cup spinach, chopped
1 tablespoon flour
1 cup cooked and cubed chicken
3 strips of cooked bacon
1 loaf of frozen bread dough
mozzarella cheese
The morning you plan to make the pizza, set out your loaf of frozen bread dough so that it can thaw and rise during the day. If you have a different kind of pizza dough you like to make, that will work just fine too.
In the evening, preheat your oven to 425.
Put your pineapple juice, pesto, yogurt, and cream cheese in a large skillet and stir, bringing to a boil. Add in your spinach and tablespoon of flour, stir, reduce heat, and cover, letting it simmer for about 10 minutes. You can also add your chicken to the sauce at this point if you want, or wait and put it over the sauce on the pizza.
Meanwhile, flatten your risen bread dough into a pizza crust, as pictured above. Throw it in the oven by itself for 2-4 minutes before adding any toppings to help it crisp up.
Remove the crust from the oven and add your toppings, starting with the sauce, then chicken, cheese, and crumbled bacon.
Cook 18-20 minutes, and you will have a beautiful, homemade pizza!
Enjoy!
peace&love,
Jill
