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.
Prep Time1 hourhr10 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr50 minutesmins
Ingredients
Crust
2 1/4tspactive dry yeast
1/2tspbrown sugar
1 1/4cupswarm water(110°F or 43°C)
2cupsall-purpose flour
1tspsalt
1tsponion powder
1/4cupsalted butter,softened
2cupsall-purpose flour
Topping
1Tbspolive oil
2mediumboneless, skinless chicken breasts,cubed
1tspchicken seasoning
1/2cuppesto
1 1/3 cupjalapeno 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.