This pizza uses a pesto instead of a tomato base but uses some of those lovely green tomatoes we got in our share last week. I used a premade crust but feel free to substitute your favorite homemade pizza crust recipe if you have one.
1 premade whole wheat pizza crust, thawed or 1 homemade pizza crust recipe
1/2 cup pesto (recipe below)
1 onion (white is sharper, red is sweeter), sliced thinly
2 green tomatoes, sliced thinly
1 chicken breast, cooked in whatever manner you choose and diced (I marinated my breast in balsamic vinegar, olive oil ,oregano, and dried basil for 3 hours and grilled it on the George Foreman Grill)
½ cup shredded mozzarella cheese
Preheat oven to 400 degrees. Saute onion in 1 tbsp of oil until golden but still crispy. Use a slotted spoon to remove and set aside. Brush pesto onto pizza crust or spread it onto the crust with the back of a spoon. Scatter the onion, green tomatoes, and chicken evenly over the surface of the crust. After you scatter these ingredients, scatter the cheese all over the pizza crust and the toppings. Place the crust on a pizza stone or a greased cookie sheet. Bake for 12-14 minutes or until cheese is bubbly.
1 bunch basil
2 tbsps hard cheese (parmesan or ricotta salata are quite good)
1 tbsp garlic
2 tbsps olive oil
Process all of the ingredients until you have a fine paste. Add more oil to make it smooth or water (1/2 cup to a cup) to thin the pesto as needed. One recipe will yield quite a lot of pesto, suitable to use on pasta, on top of sandwiches, etc.