Rustic pinsa bread is slathered in homemade pesto sauce, then topped with juicy grilled chicken breast, onions, tomatoes and olives for lots of bright, bold flavor!
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Take the fresh pinsa dough out of the refrigerator 15 minutes before processing and preheat the oven to 200 ºC. Prepare a baking sheet with parchment paper.
For the pesto, wash the parsley and basil, shake dry, pluck the leaves, and roughly chop the leaves. Peel the garlic and dice. Wash the chili, halve lengthwise and remove the seeds. Cut the pulp in fine strings.
Blend the parsley, basil, garlic, chili and parmesan with lemon juice and olive oil. Season with salt and pepper.
Rinse the chicken breast with cold water, pat dry and season with salt and pepper. Heat a griddle pan over high heat with vegetable oil and brown the chicken breast on both sides until cooked through. Cover and set aside.
In the meantime, peel the onion and cut into rings. Wash the tomatoes, pat dry and cut into slices. Half the olives.
Dust the work surface with flour. Halve the dough with a knife, flatten both dough portions with floured hands and carefully pull apart at the edges to the desired size and thickness.
Place both dough pieces on the prepared baking sheet and prebake for about 7-8 minutes. Then brush both loaves of bread with olive oil and bake until golden brown. Remove from oven and allow to cool.
To assemble the sandwich, half the bread, spread a spoonful of the pesto, topped with chicken, onion, olives and parmesan cheese. Sandwich with another half of bread and serve.
Preparing In The Kitchen
Take the fresh pinsa dough out of the refrigerator 15 minutes before processing and preheat the oven to 200 ºC. Prepare a baking sheet with parchment paper.
For the pesto, wash the parsley and basil, shake dry, pluck the leaves, and roughly chop the leaves. Peel the garlic and dice. Wash the chili, halve lengthwise and remove the seeds. Cut the pulp in fine strings.
Blend the parsley, basil, garlic, chili and parmesan with lemon juice and olive oil. Season with salt and pepper.
Rinse the chicken breast with cold water, pat dry and season with salt and pepper. Heat a griddle pan over high heat with vegetable oil and brown the chicken breast on both sides until cooked through. Cover and set aside.
In the meantime, peel the onion and cut into rings. Wash the tomatoes, pat dry and cut into slices. Half the olives.
Dust the work surface with flour. Halve the dough with a knife, flatten both dough portions with floured hands and carefully pull apart at the edges to the desired size and thickness.
Place both dough pieces on the prepared baking sheet and prebake for about 7-8 minutes. Then brush both loaves of bread with olive oil and bake until golden brown. Remove from oven and allow to cool.
To assemble the sandwich, half the bread, spread a spoonful of the pesto, topped with chicken, onion, olives and parmesan cheese. Sandwich with another half of bread and serve.
