Since my first pizza attempt turned out so well, I’ve gone a bit pizza crazy. To be fair, the pizza dough recipe I used did make enough dough for at least four 12-inch pizzas. And I have to use it, right? Right.
Here are the toppings I put together for my California Chicken Pizza: garlic scape pesto I made this spring and froze, a tomato, mozzerella cheese, some thinly sliced red onion and some leftover chicken. Plus, I sliced up an avacado and squeezed some fresh lime over the slices.
The chicken/avacado/red onion combo always makes me think of California (hence the name), and I wanted something bright and summery tasting to offset the cold Ohio winter.
Before I shaped the dough, I sliced the tomato really thin and salted the slices. I let them sit for a few minutes to draw out the moisture and patted them off with a paper towel. Nobody likes a soggy pizza!
I started topping the pizza with the garlic scape pesto – so good! Then the tomatoes, followed by cheese, chicken and onion. (No avacados yet – those are for later.)
I would be more specific if I could, but I really don’t measure anything when I’m putting it on a pizza. I just pile it on until it looks right – pizza decorating is more of an art than a science., I guess. 🙂 I also thought I had taken a picture of the pizza before it went in the oven, but apparently not! Next time.
It was a little easier to get the pizza from the pizza peel to the preheated pizza stone this time (but I still used a spatula for some help). I love that the bottom crust of the pizza immediately starts to crisp up when it hits the pizza stone.
I sliced it up and topped the slices with the fresh avacado with just a hint of lime – it was delicious! It was light and summery and well… it just made me happy. You can’t ask for anything more than that!