- There was no "raw" pizza dough available at the market, only pre-made flaps of bread that were then placed on the pizza stone and then baked... (boo)
- I had never made pizza before
- This particular type of pizza-bread-thing said to put it right on the oven rack, but darn it, I wanted to use my pizza stone, so I disobeyed.
So I decided to make one pizza all fancy - chicken pesto pizza - and one pizza with red sauce and cheese and pepperoni. The pepperoni pizza was fine, but nothing great. It just needed less sauce, although the sauce that I had bought was quite tasty.
The chicken pesto pizza, though, had potential.
First, I took out that bread-dough-thingie. Then I slathered the entire thing over with pesto sauce I had made from the basil I grew this past summer that was sitting in my fridge waiting for such a special occasion. Covered that with diced chicken breast (cooked, of course). Covered that with mozzarella cheese. Baked the whole thing for a good 20 minutes at 400 degrees.
The end result? Very pretty, very flavorful, and very tasty. But it needed a little more "lubrication" according to my husband, and I have to agree with him. What the heck can I use for more lube? I'm almost thinking of mixing in a tiny bit of plain red sauce on top of the pesto so it's tomato-pesto pizza, but I don't want to lose the intensity of basil flavor that I had before. Help me, foodies everywhere!