Be forewarned: this pizza is not for the faint of heart (or stomach!). Nor is it for someone who counts calories or watches what she eats. Instead, this pizza is for the true fatty or the fatty at heart (like me), who would rather eat something that tastes good no matter what the calorie count. If you prefer alfredo to marinara sauce, fries over salad and cake over fruit; this pie is for you.
I got the idea to use pie dough as pizza crust (along with many other ideas churning in my head) this weekend when I served my friends Tyler Pie. The crust was so remarkably flakey, I wanted to take the flakiness to another level and incorporate it into other foods. Thus the idea of pie dough as pizza crust was born.
- 1/2 recipe Basic Pie Dough for Flakey Pie Crust
- 1/4 to 1/2 c. Cilantro-Basil Cashew Pesto (or your favorite flavor pesto)
- 1/2 lb. boneless skinless chicken breast, sliced
- 1 Roma tomato, sliced (pat slices dry with paper towel)
- provolone cheese, shredded
- fresh mozzarella cheese (small balls or sliced)
- salt and pepper
- Prepare pie dough according to directions. (It’s best to make the pie dough ahead of time. I made mine the night before.) Roll out to about 15 or 16-inch diameter and place on pizza pan.
- Cover with pesto, cheeses, tomato and uncooked chicken. Season with salt and pepper. Bake at 425 degrees for approximately 20 to 25 minutes. If necessary, place under the broiler for a few minutes to brown the cheese. Let stand a few minutes before cutting and serving.
This crust is riiiiiiiiich and buttery. Like I said before, not for the faint of heart. It will be too much for some of you readers out there. My only real complaint about this pizza was the crust in the middle of the pie – it was slightly soggy. This is actually a common occurrence I seem to have when making pizza. The way to fix this is to pre-bake the crust for five or 10 minutes before adding your ingredients.