Until 2013, I thought that I would never eat truly delicious pizza again. Then I started making pizza with Chebe. I love pizza night and our pesto chicken pizza is one of my favorites.
Recipe and photos courtesy of Alexis’ Gluten Free Adventures
- 1 package (7.5 oz) Chebe Original Cheese Bread Mix
- 2 Tbsp olive oil or organic canola oil
- 1 cup of shredded cheese (sharp or hard works best - firmly packed)
- 2 large eggs
- 4 Tbsp water
- 1 - 1 1/2 cups cooked chicken breast, cut into small pieces
- 1/2 recipe of pesto - see below
- 1 10 ounce bag San Marzano tomatoes or a small container of grape tomatoes - cut off the tops, squeeze out the seeds, and cut in half
- 8 ounce package of fresh mozzarella
- Parmesan and/or Romano, grated
- Feta crumbles
- 1 cup fresh basil, packed
- 2 Tbsp pine nuts
- 1 clove garlic, minced
- 1/4 tsp kosher salt
- 1/8 tsp coarse ground black pepper
- 1/3 cup extra-virgin olive oil
- 1/4 cup grated Romano or Parmesan cheese
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Preheat your oven to 450F and lightly oil your pizza pan.
Place your mozzarella between two paper towels to remove moisture.
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In a large bowl, beat the eggs before adding the shredded cheese and 2 Tbsp of oil. Mix well with a fork, then slowly add the Chebe Original Cheese Bread mix. Stir well with a spoon before adding 1/4 cup of water. Mix as well as you can with a spoon, then knead the dough with your hands until smooth.
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Place the pizza dough on an oiled 14 inch cast iron pizza pan and spread it out evenly with your hands.
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Par bake the crust on a shelf in the bottom third of your oven for 12 minutes. Flatten out any bubbles with the back of a fork before adding toppings.
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Brush the pesto on your pizza. Add the tomatoes and chicken. Finally, add the mozzarella, and an even sprinkle of Parmesan, Romano, and/or Feta cheese.
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Bake for another 11 minutes on the bottom shelf before moving the pizza to the top third of your oven and turning it to broil. Broil for a minute or two until the cheese is bubbly and perfectly browned.
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Loosen your pizza from the pan with a large spatula before carefully sliding it onto a serving platter or pizza pan to slice and serve.
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Combine the first 5 ingredients in a food processor, and pulse until they are well combined. Add the oil and cheese. Pulse until smooth.
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This recipe makes enough pesto for 2 pizzas.
Recipe courtesy of Alexis’ Gluten Free Adventures
This recipe works great with Chēbē Original Mix, but you may also try it with these Chēbē mixes:
