Pesto Chicken Skillet Pizza
This Pesto Chicken Skillet Pizza is a great dinner recipe made in a cast iron skillet. Easy to make, and made with my favourite crust recipe.
Ingredients
Crust
- 2 1/4 tsp active dry yeast
- 1/2 tsp brown sugar
- 1 1/4 cups warm water (110°F or 43°C)
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp onion powder
- 1/4 cup salted butter, softened
- 2 cups all-purpose flour
Topping
- 1 Tbsp olive oil
- 2 medium boneless, skinless chicken breasts, cubed
- 1 tsp chicken seasoning
- 1/2 cup pesto
- 1 1/3 cup jalapeno cheddar cheese, divided
Instructions
- Sprinkle the yeast and brown sugar over warm water in the bowl of a stand mixer fitted with a dough hook. Let stand 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
- Turn mixer to the lowest setting and slowly add 2 cups flour 1/2 cup at a time. Add salt, onion powder and 1/4 cup butter. Integrate the remaining 2 cups flour and knead until dough is smooth and elastic, around 5 to 7 minutes.
- Coat a large bowl with 1 tablespoon of olive oil. Shape the dough into a ball and place in the bowl, turning to coat all sides with oil. Cover the bowl with a towel and let rise in a warm area until dough has doubled in size, around 45 minutes. Punch down dough and allow to rest for 20 minutes.
- Meanwhile, heat some oil in a skillet over medium heat, and cook the chicken until the insides are no longer pink, around 3-5 minutes. Season with chicken seasoning.
- Preheat the oven to 400°F. Grease a 12 inch cast iron skillet with oil.
- Press the dough into and up the sides of the skillet. Spread the pesto evenly over the dough, then sprinkle 1/3 cup of jalapeno cheddar cheese. Top with the chicken, then sprinkle the remaining 1 cup of cheese onto the pizza.
- Bake in the preheated oven on the bottom rack until the crust is golden brown, around 35 minutes. Remove and let sit for 3 to 5 minutes before slicing.
Notes
Total time includes letting dough rest.