So excited to share this recipe! I had this pizza last night for dinner and was dying to have it for breakfast! I don't know if it's because of the oat flour pizza crust or because I am obsessed with goat cheese! Whatever it was, it was the perfect blend of flavors.
Chicken Pesto Goat Cheese Pizza
Oat Flour Thin Crust Pizza Dough
2 cups oat flour
1 cup hot water
¾ tablespoon rapid rise yeast
1 teaspoon honey
1 tablespoon olive oil
½ teaspoon salt
(With pizza I never really measure how much I put on so here is a rough estimate)
¼ cup pesto-basil sauce (or enough to cover your crust)
½ - 1 cup goat cheese
½ - 1 cup mozzarella
½ - 1 cup shredded cooked chicken (when cooking season to your liking)
¼ cup purple onions
8 ounces of sliced raw mushroom (sauteed before putting on pizza)
I threw on some diced tomatoes, but it would be fine without
shredded parmesan cheese
Preheat oven to 450 degrees with pizza stone in the oven.
Add all ingredients into a mixing bowl; mix well. Knead for 10 minutes and until dough is no longer sticky (adding flour if needed).
Dust pizza peel or large wooded cutting board with corn meal (enough for the dough to slide off board).
Roll out dough into a thin round circle, shaking the board every few rolls to make sure the dough isn't sticking.
Slide the rolled out dough onto the pizza stone and let cook for about 5-7 minutes.
Take out the whole thing (stone and crust) and add toppings.....
Spread pesto-basil over crust, top evenly with cheeses, top with shredded cooked chicken, mushrooms, purple onions, & tomatoes. Sprinkle top with additional cheese (optional) and Parmesan cheese.
Put back in the oven for another 10 minutes until crust is fully cooked.
Did you know goat cheese has the power to boost your metabolism?
Diets higher in calcium have been proven to assist the body's burning of fat after meals. The need for hormone release to maintain calcium levels is banished, which correlates with a higher rate of fat oxidation.