Pesto Chicken Pizzas

Ingredients:

• 1 cup fresh cilantro, minced
• 1 cup fresh parsley, minced
• 1/3 cup chopped walnuts
• 1/3 cup grated Parmesan cheese
• 2 garlic cloves
• 1/4 cup extra virgin olive oil
• pizza crust (home made or store bought)
• 1 cup diced, cooked chicken
• 2 cups diced tomatoes
• 1 can (2 1/4 oz) slice ripe olives, drained
• 1/4 cup diced red onion
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup shredded cheddar cheese

Directions:

1. (Making the pesto.) In a blender: combine the cilantro, parsley, walnuts, Parmesan cheese, and garlic cloves. Cover and blend well. Once fully processed, add olive oil in a steady stream while continuing to blend.
2. Preheat oven to 425 degrees F.
3. Place pizza crust on prepared baking sheet. Top pizza crust with about pesto, spreading with the back of a spoon.
4. Next, sprinkle with chicken, tomatoes, olives, and cheese.
5. Bake at 425 degrees F for 12-15 minutes - or until cheese is melted.

Hint: The original recipe called for flour tortillas as the crust - that is my favorite pizza crust! We had been traveling all day and I didn't realize we didn't have any tortillas. Apparently our oldest thinks flour tortillas make great late night snacks...Any whoo... In 15 minutes I prepared a home made crust (recipe to follow). Being flexible in the kitchen can be very rewarding! Another way to save time would be to substitute prepared pesto sauce - instead of making it from scratch. Enjoy!!

I'm sharing this recipe at A Little Nosh for the Tastetastic Thursday 4/19 party - go see what other great ideas are being shared!!

Zucchini Bread

Ingredients:

• 3 cups AP flour
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 3 tsp cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups sugar
• 3 tsp vanilla
• 2 cups grated zucchini
• 1 cup chopped walnuts

Directions:

1. Preheat oven to 325 degrees F.
2. In a large mixing bowl, combine: flour, salt, baking powder, baking soda, cinnamon, and sugar. Mix well.
3. Next add eggs, vegetable oil, and vanilla. Mix well.
4. Almost there...add 2 cups of grated zucchini and - mix well. By now, batter should be heavy and very wet.
5. Last, stir in the chopped walnuts just prior to filling the baking pan(s).
6. Bake at 325 degrees F for 45-50 minutes...or until cake tester comes out clean.
7. Allow to cool and rack before serving.

Hint: Wrap unused bread tightly in plastic wrap and freeze for later, if desired. Great with a nice, hot cup of coffee...or cold glass of milk. Next time - I'm making cupcakes instead of loaves!!

I shared this recipe over at Cups by Kim, for her Sweet & Simple Sunday recipe swap...go check it out!