Recipe

		Pizza - Smoky Chicken and Roasted Grape with Basil & Arugula Pesto Pizza
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

BASIL ARUGULA PESTO:

2/3 cup toasted pistachios

6 garlic cloves

1 teaspoon salt

3 cup baby arugula, lightly packed

3 cup basil leaves, lightly packed

2/3 cup extra-virgin olive oil

1 1/2 cup grated Parmesan cheese

PIZZA:

2 cup torn mozzarella cheese (about 1/2 pound)

3 cups shredded cooked rotisserie chicken

2 1/2 cups red seedless grapes, halved

2 cups (about 3/4 pound) torn smoked mozzarella cheese

1 1/2 cup baby arugula, lightly packed

2 teaspoon coarsely ground black pepper

BASIL ARUGULA PESTO: Place the pistachios, garlic, salt, arugula, and basil in a small food processor and pulse until the nuts are ground and the greens are chopped. With the machine on, slowly stream in the olive oil and process until the pesto is smooth. Transfer to a small bowl and stir in the Parmesan cheese. PIZZA: - Preheat BBQ on low for 15 min. Spread the pesto on dough followed by fresh mozzarella, shredded turkey, grapes, and smoked mozzarella. Cook on BBQ for 5-7 min then rotate 1/4 turn and cook an additional 5-7 min or until the botton of crust is golden brown and crispy. Remove from BBQ and top with the arugula and black pepper and serve.