Elliot’s Pizza

Courtesy of Jacque Farrell
Farrelli’s Wood Fire Pizza, Tacoma, WA

10 ounces hand-tossed pizza dough
3 ounces pesto sauce
3 ounces goat cheese
1 ounce roasted red pepper
4 ounces chicken breast
2 ounces pepperoncini
1 ounce red onion
¼ ounce pine nuts
1 ounce spinach
¼ ounce fresh basil

Stretch open dough and spread on pesto sauce. Sprinkle goat cheese over the sauce evenly, then top with red pepper, chicken breast, pepperoncini, red onion, pine nuts, spinach and fresh basil.

Bake until crust is golden brown and ready to serve.

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