SHISH TAOUK CHICKEN PIZZA WITH CREAMY OLIVE AND BASIL PESTO, GOAT CHEESE, AND ARUGULA

PIZZA AU POULET SHISH TAOUK AU PESTO DOLIVES ET DE BASILIC

In collaboration with
Maude Bergeron, Cuisine estudiantine

2-4 Portions
25 min Prepping
10 min Cooking
Recipe Easy

Ingredients

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  • 4 naan breads
  • 200 g goat cheese of your choice
  • 2 cups (500 ml) arugula

CREAMY OLIVE AND BASIL PESTO

  • 1 cup (250 ml) Kalamata black olives, pitted
  • 1/2 cup (125 ml) fresh basil
  • 2 tbsp. (30 ml) sour cream
  • 1 clove garlic
  • 1 tsp. (5 ml) sambal oelek (or hot sauce of your choice)
  • Zest of one lemon

Directions

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  1. Cook chicken strips in a nonstick skillet over medium heat for 3 minutes. Preheat oven to 375°F (190°C) with rack in middle position.
  2. In the meantime, combine all pesto ingredients in a food processor or with a hand blender until smooth and consistent. Set aside.
  3. Place naan breads on a baking sheet lined with parchment paper. Spread pesto on naan breads and add chicken strips, then pieces of goat cheese. Cook for 7 to 10 minutes until bottoms of breads are toasted.
  4. Remove from oven, garnish with arugula, and enjoy!