YIELD: 1 - 6 slice pizza
Place a pizza stone in the oven and preheat to 450°F.
Mix water, sugar, and yeast together and let sit for 5 minutes, or until it is foamy.
In an electric mixer, mix flour and salt. Add in egg, olive oil, vinegar, and yeast mixture.
Mix on low speed for 1 minute.
Using an oiled spatula, transfer the dough onto a piece of parchment paper. Using oiled hands and/or oiled rolling pin, spread or roll dough into a 10 to 12 inch circle.
Leaving the dough on the parchments paper, and putting the entire thing ont he pizza stone, par-bake for 8-10 minutes.
Remove dough and parchment from oven, top with pesto, shredded cooked chicken, spinach, mozzarella, shaved parmesan and onions. Season to taste.
Returning the parchment and dough to the oven, bake for an additional 8-10 minutes.
This recipe for the pizza crust was adapted from the original by the Gluten Free Palate.
We have "Friday Night Pizza" in our home most weeks and although we love the original cheese pie, sometimes we enjoy seeing what goodies the fridge holds and what we can make from them. That is how this happy accident came to be. I was going to make a recipe from the blog, Prosciutto, Mozzarella and Pesto Pizza, but I wasn't feeling the tomato sauce and was out of prosciutto, so I went with an all pesto base and added some cooked chicken, sauteed garlic spinach, as well as, some wonderfully sweet caramelized onions. And tada! We have one excellent new pizza. Believe it or not, some of my most favorite recipes have come from a good fridge clean out.
Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.
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