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!
We loved using a quick-raise dough for the crust that would come together in just a few minutes, allowing your meal to be finished in less than an hour. Use your favorite rotisserie chicken for fast topping or omit it for a vegetarian option. This pizza also works wonderfully cut into squares and served as an appetizer at parties!
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 (optional)
In a medium bowl, combine the crust ingredients and knead for 3-4 minutes until smooth. Allow to relax about 5 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 chicken 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 if desired. Serve warm.