Notice anything consistent about every day, oh say, maybe something like an 8 am class everyday. Yes. 8am. every. day. Might as well just shoot me now. To say I'm not a morning person would the understatement of my life. Add that to the fact that on two days I have 4 straight hours of class in the morning and you get a walking zombie by noon.
Oh yes, and let's not forget that the inevitable failure of my immune system (due to the fact that I'm now around a lot of other people) has of course kicked in. Yeah.
All in all it hasn't been a bad week - I really enjoy all of my classes this semester and although I have to use toothpicks to keep my eyes from drooping, the topic of property really does interest me.
So really, all that to say that this was leftover week at our house. Between both of us waking up much earlier than usual (oh yes, I had to drag Mike into this too - the joys of a one car household) and the severe exhaustion from trying to up my running mileage, there's just not a whole lot of Jessica-brain-power left over at the end of the day.
Let me introduce you to one of my favorite leftovers:
Yes, this post's namesake comes from this wonderful concoction pictured above. I will warn you, people who are traditional I-want-marina-for-the-sauce-on-my-pizza eaters, like the husband, probably will not care too much for this type of pie. (Sorry to rat you out honey!)
However, if you like to play with your food or could care less what's on pizza so long as it's called pizza, you should be good to go. Hope you enjoy and keep warm; spring is just around the corner (hopefully)!
Roasted Garlic Chicken Pesto Pizza
1 recipe pizza crust (any kind will do; store bought is fine too!)
1/2 cup prepared pesto (store bough or homemade)
1 bulb of garlic
1 boneless, skinless chicken breast, cooked
8-12 oz Mozzarella cheese, depending on how cheesy you are
Parmesan cheese to taste
To roast the garlic: Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Remove garlic gloves and smash with a fork.
Spread roasted garlic over pizza dough. Do this to taste. I used almost the whole (small) bulb, but we LOVE garlic. Spread the pesto on the pizza. Add the sliced, cooked chicken. Sprinkle with mozzarella. Top with fresh grated parmesan.
Bake on preheated pizza stone for 8 - 12 minutes.