1 pizza shell, free form about 7 inches (see recipe below)
2 to 3 ounces basil pesto (see recipe below)
2 tablespoons green chiles, roasted, peeled, and seeded
1/2 cup tomatoes, diced
3 ounces rotisserie roasted chicken, pulled
2 tablespoons Pepper Jack cheese, shredded
basil, chiffonade as needed
sea salt to taste
With a fork, prick the flatbread shell to avoid bubbles. Spread an even layer of pesto. Top with chiles, tomatoes, and chicken. Top this with cheese and bake in a wood-burning oven for about 4 to 5 minutes. Cut into 8, top with basil and a little sea salt. If you do not have a wood-burning oven, bake in an oven set at 450 to 475 degrees until brown and crisp.
1/8 ounce yeast
1 ounce sugar
1 1/4 cups warm water
4 cups flour
1/8 cup olive oil
1/4 teaspoon salt
Mix yeast, sugar, and water and let it sit about 10 minutes or until it forms a sponge. Mix everything in a small mixer with dough and hook for 10 minutes. Let the dough rest covered in the refrigerator overnight for best results. Scale out the dough at 4 ounces per flatbread. Makes about 6 shells.
1 bunch basil
1 cup pine nuts, raw
1 cup Parmesan cheese, grated
2 cups olive oil
salt to taste
2 garlic cloves
Combine basil, garlic, and nuts and purée in a food processor. Add cheese and process 30 seconds. With machine on, add oil in a steady stream. Season to taste.