Pesto Chicken Pizza with Mascarpone, Spinach, and Sun-Dried Tomatoes

This pizza may have a long name but it’s nothing to be afraid of and if you haven’t tried mascarpone on pizza before, you are seriously missing out!

Most of the people in my life are not huge bakers/cookers and to some, food blogging is an exquisite realm full of weird ingredients and crazy techniques. And stories. I had to laugh when one of my best friends expressed her dislike for scrolling down a post to get past the story and to the recipe, because it’s true. When people use Google to find a recipe they want the recipe, myself included. Yet here I sit not writing about this pizza with its long name and unusual ingredients like “mascarpone” and “caramelized onions” and I’m okay with that because I started this blog to chronicle my food adventures and to share those recipes to anyone who wants to try it for themselves. I cannot tell you how many of my parents’ friends have been directed to my blog for the recipe for “X”. People besides my friends and family reading beyond the recipe is just a bonus (heck even my friends and family reading is a bonus). So whether or not you read this, leave a comment, or skip over it all to the recipe I appreciate you being here :-).

P.S. After trying this recipe you’ll want to put mascarpone on every pizza you make from now on.

One year ago: Lattice Chicken and Sweet Potato Potpie

Two years ago: Apple-Cranberry Oatmeal

PESTO CHICKEN PIZZA WITH MASCARPONE, SPINACH, AND SUN-DRIED TOMATOES

Makes 1 pizza

Ingredients:

1 recipe beer pizza dough (or favorite store bought dough)

1 Tbsp olive oil

1/2 medium yellow onion, thinly sliced

1/4 cup basil pesto (homemade or store bought)

2 oz. Mascarpone cheese

9 oz. frozen chopped spinach, thawed and squeezed of excess water

1 cup cooked, chopped chicken*

1/4 cup sundried tomatoes, chopped

2/3 cup shredded mozzarella

1/4 cup shredded Italian cheese (Parmesan, Asiago, and/or Romano)

Red pepper flakes, optional

Directions:

1. Preheat the oven to 450 with a pizza stone** on a rack placed on the bottom third.
2. While the pizza dough is rising, in a medium skillet over medium heat add the oil. Add onion, cover and cook until caramelized, about 10 minutes, stirring occasionally. Set aside.
3. Roll out the pizza dough into a 12-14 inch round and transfer to a pizza peel sprinkled with corn meal**.
4. Spread the pesto over the crust in an even layer leaving an edge for the crust. Layer with small dollops of Mascarpone, spinach, onion, chicken, and tomatoes. Top with mozzarella and Italian cheeses, and season with red pepper flakes if using.
5. Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 12-15 minutes. Remove from the oven and let cool slightly before slicing and serving.

*Want to make it vegetarian? Substitute the chicken for sliced mushrooms.

**If not using a pizza stone, just transfer dough to a pan, top and bake.

Source: Adapted from Becky, friend of The Spiffy Cookie.