Cluck & Squeal Genoa Chicken Pesto Pizza

Take the pizza dough out of the fridge 1 hour ahead and keep it covered.

Season the chicken thighs with Cluck & Squeal All Purpose and roast them until they reach 165°F / 74°C inside, then slice into strips.

Sauté the mushrooms in olive oil with the garlic and a splash of white wine, then season with Seasoned Salt once browned. Blanch the spinach, sauté it lightly in olive oil and season with about ½ tsp Seasoned Salt. Soak the sundried tomatoes in hot water for 5 minutes, drain and toss with our Roasted Garlic Oil (or use a quality jarred brand).

Coat the dough ball in flour and stretch it by hand (or start with a rolling pin and finish by hand). Don't overwork it; shaping by hand keeps the crust airy. Build the pizza on a lightly floured metal or wood peel, and brush the outer crust with olive oil.

Spread the pesto over the base, keeping about 1 inch from the edge. Top with the mushrooms and spinach, using less in the centre so the pizza is easier to lift.

Spread the cheese evenly, a little lighter in the centre, to seal in the pesto and veggies. Top with the sliced chicken. Putting the protein on top of the cheese lets their fats cook together.

Bake on the stone floor of a wood-fired oven at 650–700°F / 345–370°C for about 2 minutes, until the crust has the right colour and texture.

Rest the pizza on a cooling rack for 1 minute, cut it and top with the chopped sundried tomatoes. Smash a slice!