Wednesday, January 20, 2010

Chicken Pesto Artichoke Calzone

Wow! What a simple and delicious dinner! I love these rainy nights when I'm forced to stay inside! As a teacher, I find myself exhausted and ready for bed the minute I walk in the door each afternoon. Today, though, I had the opportunity to observe a few of my fellow teachers and came home with lots of energy and a grocery bag full of the ingredients needed for this calzone. I am newly addicted visitor of Annie's Eats, and her recipes are so inspiring! I love that I have a wealth of recipes at my fingertips! Enjoy this recipe and check out her site for even more delicious ones!

Chicken Pesto Artichoke Calzone
1 pizza dough
basil pesto
1 cup shredded mozzarella cheese
2 chicken breasts, grilled
1/2 can of canned artichokes, drained and rinsed and coarsely chopped
1-2 tsp minced garlic
salt and pepper

Preheat oven to 500 degrees; put pizza stone in oven while it heats up and allow pizza stone to heat for at least 30 minutes. Salt and pepper both sides of chicken; grill until well done. Cut into chunks when it's done and set aside. Flour a piece of parchment paper and roll out pizza dough to the size of your pizza stone. Spread some pesto on the dough; for a pizza you'd leave some room around the edges, but for this you can go out as far as you'd like with the pesto. Also, I don't have an exact measurement on the pesto, but it should be a good enough layer to cover the dough. Put on as much or as little as you'd like. Put 1/2 c. mozzarella cheese on just half of the dough. Chop the artichokes and garlic together. Layer on top of cheese. Add the grilled chicken, a bit more pesto and the rest of the cheese. Feel free to add more cheese! Fold the dough over so you create a half moon shape. Fold the edges over on each other to make sure the dough is sealed. Bake about 10 minutes, or until crust is golden brown with a few darker spots on top. Serve with ranch dipping sauce! Yummy!

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