Recipe Description
This recipe and photo were provided by Mission Foods.
This recipe is best with
Recipe Ingredient
- For the pesto
- 2 cups basil fresh
- 2 cloves garlic
- 1/4 cup pine nuts roasted
- 2/3 cup extra virgin olive oil
- lemon juice to taste
- sea salt to taste
- black pepper to taste
- For topping
- 1 chicken leg deboned
- 1 tsp paprika powder
- 1 tsp cajun powder tsp
- 1 tsp garlic minced
- 1 sprig thyme
- 1 tbsp olive oil
- sea salt to taste
- black pepperq to taste
- Pizza assembly
- 1 naan plain or garlic and herb
- Romaine lettuce
- mozzarella shredded
Instructions
- For the pesto
- Blend all ingredients in a food processor and check for seasoning.
- For topping
- Combine all ingredients and give the chicken leg a proper rub. Cover and refrigerate for 1 hour.
- Then, grill for marking and place in an 180 degrees Celcius oven for 7 minutes until cooked through.
- Slice into half-inch cubes.
- Pizza assembly
- Spread a thin layer of pesto on a plain or garlic and herb naan.
- Layer with shredded Romaine lettuce, diced grilled chicken and shredded mozzarella as you would on a normal pizza.
