Baked Brie Chicken Pesto and Apple Pizza with Pecan
Fast and simple pizza for dinner is always welcome, but are you growing bored with the regular pizza toppings? This savory-sweet combination with creamy brie and crisp-tart pieces of green apple compliments the saltiness and herbs of the pesto. Sprinkled with toasted pecans right before service adds the additional texture to add delightful depth. Your mouth will thank you!
Baked Brie Chicken Pesto and Apple Pizza with Pecans
3 cup (15 oz) Panhandle Milling Organic Bread Flour
1 ½ cup lukewarm Water
2 tsp. Red Star Rapid-Rise Yeast
1 tsp. salt
2 tsp. minced fresh rosemary Dry Rosemary
2 Tbsp. Olive Oil Olive Oil
½ cup Prepared Basil Pesto
8 oz Cooked Chicken, chopped
½ cup Green Apple, chopped
8 oz Brie Cheese, sliced
2 Tbsp. Fresh Basil, chopped
¼ cup Toasted Pecans
Directions: In a medium bowl, combine the crust ingredients and knead for 3-4 minutes until smooth. Allow to raise at room temperature, covered, about 30 minutes.
Roll out the dough into a 14-inch circle and transfer to a lightly oiled pizza stone. Spread the prepared pesto on the crust in a thin layer, leaving about an inch without sauce on the edge. Allow to raise about 30 minutes. Spread out the turkey over the sauce. Top with apples and brie cheese. Preheat oven to 425°F. Bake pizza 20-25 minutes until golden brown. Garnish with fresh basil and toasted pecans. Serve warm.