Thai Basil Pesto Chicken Pizza with Black Garlic

Welcome to Foodie Friday! I’ll be linking up with Annmarie from the Fit Foodie Mama + Esther from Chocolate Runner Girl–this week’s theme = Old Recipe Revival!

I know National Pizza Month was last month, but #theworldisyourpizza, and I’ve done a number of pizza posts (including a pizza cake and a pizza bread bowl…), in the past, so I figured I’d show you a variation of a delicious one I made with my friend a couple weekends ago! :]

Hamidah and I went on a camping trip up in Ithaca earlier this year (check out my Travel Tuesday posts to Ithaca Falls and Buttermilk Falls State Park and the 4-Ingredient Campfire Donuts we made!)! I still have several more from that trip I need to write up…)

While we were up there, we met up with Chris (one of my grad school friends!) and hit up the Ithaca Farmer’s Market!

This sums up our friendship.
F: Let’s get all the things!
H: (unimpressed)
Kidding, haha. She did love the Thai Basil Pesto!

This is what I look like when I’m caught off guard on camera, ahaha.

We’d been planning on making a pizza with this Thai basil pesto for the longest time, and after the discovery of black garlic, it was on!

(We transmuted the black garlic I made into black garlic powder by throwing it into the food processor! It smells heavenly and a little goes a long way!)

I am not ashamed to admit that we were glued to the outside of the oven as though we were watching a movie. We also may or may not have put an entire pound of chicken onto our pizza. #dontjudgeus You might want to use a little less… :P

I would’ve eaten my entire half in one day if not for the fact that I wanted to be able to save some of it for lunch the next day! (It was all for naught, since I ended up finishing it off that evening. sigh.)

Thai Basil Pesto Chicken Pizza with Black Garlic

Thai Basil Pesto Chicken Pizza with Black Garlic

From fairyburger at https://www.fairyburger.com/thai-basil-pesto-chicken-pizza-with-black-garlic/

http://www.fairyburger.com/wp-content/uploads/2018/11/thaibasilpestochickenpizza1.jpg

Prep: 15m

Cook: 25-30m

Yield: 1 16" pizza

Total: 0h 40m

You'll Need...

• (Chicken)
• 1/4 tsp black garlic powder*
• 1/2 lemon, juiced
• 2 tbsp EVOO (extra virgin olive oil)
• 1 tsp oregano
• sprinkle of sea salt
• finely ground black pepper
• 1/2-1 lb chicken breast, cut into bite-sized pieces
• (Balsamic Glaze Drizzle)
• 1/2 cup balsamic vinegar
• 1 tbsp brown sugar
• (Pizza)
• 1 ball of pizza dough
• 1 cup mozzarella, cubed
• 1/2 tsp black garlic powder
• 1 tomato, sliced
• 1 roasted red pepper, sliced

Directions

1. (Chicken) Mix the black garlic powder, lemon juice, olive oil, oregano, salt, and pepper together and combine with the chicken. Let marinate for at least 30 minutes, or overnight. Cut into bite-sized pieces and grill the chicken on medium-high heat.
2. (Balsamic Glaze Drizzle) Combine the balsamic vinegar + brown sugar in a pan and bring to a boil, then reduce heat and simmer until it's been reduced to ~1/2 the original amount (~10-15 minutes).
3. (Pizza) Preheat oven to 375.
4. Shape the pizza dough and brush with Thai Basil pesto (or your choice of pesto), then sprinkle on chicken pieces, tomato, roasted red pepper slices, cheese, and black garlic powder.
5. Bake until crust is crispy and golden-brown (~25 minutes), then drizzle on the balsamic glaze and let bake for another ~5 minutes.
6. Serve hot!

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End-of-Week-ish Recap!

• Check out my review of Tex-Mex Diabetes Cooking for a cookbook with 140+ diabetes-friendly/friendlier recipes! :]
• Join me for a hike on the Endless Wall Trail (voted the best national park hike in 2015!) for Travel Tuesday!

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• What are your favorite pizza toppings?
• What’s one of your favorite farmer’s market finds?