Ok. I’ll admit it. I have a problem. I am a perfectionist. I am also stubborn. And…while I’m at it, you should know that I worry…A LOT. Great combination, eh? They say that admitting you have a problem is the first step in change….well, heck…I figured if that’s the case, this was worth a shot. 🙂
I have always known these things about myself but it seems that in the last few months, all of the “to-dos” have started to pile up. There is work…and then there is preparing for baby…and then housework & landscaping….oh, and did I mention, my hobbies. While prioritizing gets me started, I have a hard time “letting go”. Who knew I would stuggle so much with not being able to get it all done? Work obviously comes first…but with maternity leave just around the corner…I’m even more panicked! What is going to happen while I am gone!? Being home with my baby will be wonderful….but how will I let go of work?!
Speaking of baby….the room HAS to get finished. It HAS to be perfectly decorated and her clothes have to be clean and ready for her. Oh, and I’m sure there is also a ton more reading I should be doing? “Good” moms probably have it all read by the time they are to 30 weeks. Not me. I will figure it out, right?! Oh My.
Now….don’t forget about work around the homefront. There are rooms yet to be painted…a deck that needs to be washed and stained…and landscaping that is demanding attention. While I have already done all of the hedging once this spring…the shrubbery is calling me back as it grows out of control. I have many discussions with myself…….I mean, so what if the bushes aren’t perfectly trimmed, right? Big deal if I don’t pot as many flowers as I did last year? And…certainly, if I don’t get to planting vegetables and herbs….the world isn’t going to end. (Although it was supposed to last week, right?!)
And hobbies…well, those, I refuse to give up. I fight the hours in the day….scrounging for an hour or two to try a new meal….or blog to all of you…or keep up with learning photography (yes, I want to start classes…just 2 hours a week). Where will I find more hours in my days? Something has GOT to give. 🙂
You see my issue(s)!?! I think there is a name for all of this. It is probably a little something called, “Obsessive Compulsive Disorder.” Yes. That’s it. ANYONE WITH ME?!
Now that you are all fully aware of my inability to “let go”….and my incessant need for everything to be done “just so”…I think we have made some progress. I feel better already. LOL. So, let’s get onto one of the few new recipes I have had the chance to create in the last two weeks, Chicken Pesto Pizza!
On my flight home from San Francisco, exhausted and uncomfortable in my seat, I contemplated just what exactly Ryan and I could make for dinner. It needed to be something full of flavors we love….but never tried before. It had to be something that I could spell out for Ryan….but he could prepare on his own. Most importantly, it needed to be GOOD. I’d been craving a flavorful, satisfying meal at home! With all of that in mind….I created a recipe for this pizza.
CHICKEN PESTO PIZZA
Serves 2-3
- 1 Chicken Breast, grilled & sliced
- 1/3 of Jar of Classico Pesto, plus 1 tbsp
- 4 tbsp EVOO, divided
- Pizza Crust
- 1/3 Red Onion, thinly sliced
- 1/3 Pint of Grape Tomatoes, cut in half
- 5-7 Basil Leaves, freshly torn
- 1 cup Mozzarella, freshly grated
- 1/2 cup Parmesan, freshly grated
Start by prepping the ingredients. Pour 1 tbsp of Pesto and 2 tbsps of EVOO into a sandwich bag and mix well. Add chicken breast and let marinade for 10-15 minutes. Warm the grill to ~400 degrees.
Grill the chicken for 6-7 minutes per side, or until cooked through. Be cautious not to overcook as the chicken will continue to cook once it is on the pizza. Slice chicken, wrap and set aside until ready to top the pizza.
Once the toppings are prepped, you can begin making the pizza crust. Follow the instructions on the back of the package AND ADD a dash or two of Presti’s Spicy Italian seasoning, garlic salt, and garlic powder prior to adding the water. Be careful not to add too much water.
Thoroughly flour your rolling-pin and pizza stone. Roll dough to shape and thickness of your liking. We make our pizza rectangular to fit half of the gas grill so that it may be cooked by indirect heat (see below). Brush both sides of the dough/crust with olive oil and carry on stone out to the grill.
Turn one half of the grill OFF to cook crust and pizza via indirect heat. Place crust on the grill (burner side OFF) and cook until crust has formed and “grill marks” have been established. Flip and cook for an additional 2-3 minutes. Once crust is lightly golden brown, remove pizza from grill and carry in on pizza stone.
While the crust is warm, brush 1 tbsp of olive oil over the crust. Follow with the pesto sauce. Pour 1/3 of the Classico Pesto sauce (jar) onto the crust and brush evenly across the crust.
Next, dress your pizza! Layer sliced chicken, red onion, grape tomatoes and basil. Top with 1 cup of freshly grated mozzarella and 1/2 cup of freshly grated parmesan.
Place pizza back on the grill (indirect heat once again) and heat at 400 degrees until the cheese is melted. Remove from grill and serve immediately.
Does this pizza not look amazing?!? (If I must say so myself.) Maybe it was a long weekend away, traveling for work…..or maybe this pizza was just that good. If these flavors are up your alley….give this pizza a try! We LOVE it.
Indulge. In Life. In Love. In Food.
INDULGE 