French Bread Pizza with Pesto and Rotisserie Chicken
with balsamic roasted broccoli
Don't want to mess with the dough for a classic pizza? French bread pizza is the answer! This "pizza" has a base of pesto instead of red sauce and is topped with flavorful, colorful ingredients.
Smarts: Go ahead and shred chicken for Wednesday night's meal while you're prepping it for tonight.
- Broccoli - 1 1/2 lbs , florets
- Oil, cooking - 1 Tbsp
- Vinegar, balsamic - 2 tsp
- Red pepper flakes - 1/4 tsp
- Lemon juice - 1 tsp
- Rotisserie chicken - 1/2 , meat shredded
- Roasted red bell peppers - 2 , sliced (from a jar of roasted red peppers)
- French bread, gluten-free - 1 , halved lengthwise (sub any type of gluten-free bread)
- Cheese, provolone - 8 slices
- Pine nuts - 2 Tbsp , sub walnuts
- Garlic - 1 clove , peeled
- Cheese, parmesan (opt) - 1 oz
- Basil, fresh - 1 1/2 oz
- Lemon juice - 2 tsp
- Oil, olive - 4 Tbsp
Broccoli / Rotisserie chicken / Bell peppers - (If prepping right before cooking, get the oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make pesto - (This makes enough for two nights.) Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves. Place nuts, garlic, parmesan cheese (if using), basil leaves, and lemon juice (portion for pesto) in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil until smooth. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
Heat oven to 425F / 218C. Place one oven rack in the upper third and one oven rack in the lower third of the oven.
Toss the broccoli with cooking oil, vinegar, red pepper flakes, and some salt and pepper. Spread it out on a sheet pan. Roast on the lower rack of the oven, shaking the pan halfway through cooking, until golden and tender, ~25 minutes.
While the broccoli roasts, slice the French bread in half lengthwise and spread out, cut side-up on a second sheet pan. Bake on the top rack of the oven 5 minutes to crisp up the bread (this will help prevent it from getting soggy once you add the toppings).
Spread basil pesto over the bread (reserve half for Tuesday night). Top with chicken, bell peppers, and provolone.
Bake the pizza until the cheese is golden and bubbling and the edges are crisp, 12 to 15 minutes.
Let the pizza cool for 5 minutes before slicing.
Squeeze lemon juice (portion for broccoli) over the broccoli.
Enjoy the pizza with broccoli on the side.