Angie’s Recipe of the Day: Personal Pesto Chicken Meatza
- 1.5 pounds ground beef
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- bit of salt and pepper
For the pesto
- ½ cup walnuts, raw and unsalted, roughly chopped
- 1 cup basil leaves
- 2 garlic cloves
- ½-1 cup olive oil (depending how thick you like your pesto)
- juice of 1 lemon
- salt and pepper to taste
For the toppings
- 0.5 pounds cooked and shredded chicken
- ½ cup diced tomatoes
- sprinkle of walnuts, roughly chopped
- Preheat oven to 350 degrees.
- Mix together ground beef with basil and parsley and some salt and pepper.
- Line a baking sheet with parchment paper or foil. Make 3 equal sized balls of ground beef, put them on a baking sheet, and press down to create round personal sized pizzas. They will shrink so try to press them out as much as possible.
- Place in oven for 8-10 minutes. (you don’t want them to cook through fully because they will go back in the oven later and you don’t want dry meat)
- While the pizzas are cooking, put your walnuts in a food processor and pulse.
- Then add your garlic cloves and basil and turn food processor on.
- While food processor is still on, add your olive oil slowly until your pesto becomes your preference of “thickness” and then add your lemon juice along with some salt and pepper.
- Once the pizzas or “meatzas” are done cooking, top them with some pesto, shredded chicken, tomatoes and walnuts.
- Add back to oven and cook for another 3-5 minutes until walnuts are slightly toasted.
- Once they are done, add some basil slices on top.
Recipe courtesy of PaleOMG