Tonight, I made pizza from scratch. All of it. Crust included. Gluten-free, wheat-free crust! And it was GOOD. Actually any time I make bread I am always amazed when it turns out edible. But truthfully, this recipe almost kicked my ass, but not because it was difficult. I was set to make it on three different occasions this week, but it kept screwing me. I thought I had all the ingredients, but then I realize that "brown rice flour MIX" is actually something, and not just brown rice flour. So I'm missing 2 ingredients to make this so-called mix. Then on another occasion I forget to defrost a chicken breast. F****!!! But tonight was the night. I was not going to let this pizza win.
I copied the toppings from my favourite pizza, "Pesto Chicken" from Flying Wedge, which is where we usually order pizza from. But the last two times we ordered from them the crust has been really soggy, so I decided to take matters into my own hands. We don't have pizza very often, and I used to hate it actually, but I do like pizza with lots of veggies on it, and I loaded up on this pizza.
I'm going to go all food-blog on you and tell you how I made it, just in case you want to feel as victorious as I do right now.
I used this recipe from Epicurious. I don't have a pizza tray, so I used a rimless cookie tray and it worked fine. Just follow the directions. I didn't really do anything different than it asked and it turned out great.
Once your crust is done...
Pesto Chicken Toppings:
-Little bit of tomato sauce. Ok, this was the only thing that wasn't "home made"
-Tomato (I used grape tomatoes I had left over from something else)
-1 boneless chicken breast
-Cheese (I used a mix of Gruyere, Mozzarella and Orange Cheddar)
-Pesto sauce (I used Italia In Tavola Pesto Seasoning)
-Extra Virgin Olive Oil
-1 Garlic clove
1. Cut all cut-ables thin and bite-sized (Green Peppers, Tomatoes, Zucchini)
2. Grate and mix up your cheese.
3. Drain artichoke hearts and dab with paper towel so the oil doesn't turn your pizza into a soggy mess.
4. Cut up chicken into bite-size chunks, heat oil in a skillet/pan and brown garlic. Put in chicken and cook until it's done. Toss with some squirts of pesto sauce until it looks right.
5. Spread a bit of tomato sauce on your crust. I hate lots of tomato sauce so I do it really thin.
6. Layer your toppings- I don't think it matters what order they go. Sprinkle cheese over top of everything.
7. Stick the pizza in the oven (still on from baking your crust) and stare in the oven's window for about 6-8 minutes until the cheese gets all bubbly.
Then cut it and revel in your greatness! I couldn't believe how well it turned out. You could actually pick up a piece and the crust wasn't all bendy, and it tasted even better than I could hope.