Hungry for More: Chicken pesto pizza

Usually when you get up enough energy to made a homemade pizza instead of popping in a frozen one, all the average ingredients come to mind.

There’s cheese, pepperoni, sausage, maybe a few veggies and the average red pizza sauce. On this week’s episode of “Hungry for More,” host Jim Manney takes us back to Rhombus Guys, where chef Connor Paulson shows us how to spice up that homemade pizza.

The first thing he does is show us how to make a basil pesto sauce to substitute for the regular pizza sauce. With just a few ingredients, including fresh basil leaves and pine nuts, the switch in sauces makes a big difference.

Next, Paulson goes through what they put on their menu’s chicken pesto pizza. There’s chicken and tomato, but to give it a new a different flavor they add artichoke hearts and the strong kalamata olives.

So, next time you have a pizza day, change things up a bit and become a culinary pizza-maker extraordinaire.

Pesto sauce

3 cups fresh basil leaves, destemmed

4 cloves garlic

½ cup Parmesan

¾ cup olive oil

1/3 cup pine nuts

Salt to taste

Rough chop the basil.

Process or blend the garlic cloves.

Add all other ingredients.

Process or blend to desired consistency.


Good for 12 days when refrigerated.