Chef Created Recipes

This recipe started at home when I craved a quick semi-healthy dinner. Since then it became a favorite passed hor d oeuvre tray. I remember on catering sites sending out trays of these from the kitchen and within 10 to 15 minutes the trays would return back empty, to be filled up again. Wedding guests really loved this ‘post” wedding hor d oeuvre tray, simple yet yummy pizza.

First place floured tortilla shells on a parchment paper lined half sheet-pans, then brush both sides with classic olive oil.

Next place 1-2 T. of your favorite pizza sauce in the center of each tortilla shell and spread evenly. Then sprinkle with a pinch of sea salt and course ground pepper.

Next- Be generous with the shredded mozzarella :-p yummy.

Pre-heat the oven to 350 degrees and add the final magic! Use cooked to tender chicken breast, shred it, and mix with loads of pesto (homemade or bought), I prefer to make fresh pesto from my herb garden when in season (U.S. zone 7). Top each mini-pizza with the pesto chicken and sprinkle with grated parmesan cheese. Place these pizza’s in the oven and bake for approximately 15 minutes. When baked, remove from the oven and run the pizza wheel slicer through both sides creating 4 wedge pieces per pizza. This is a great “hand held” meal, snack, or passed hor d oeuvre for your next event gathering.