There are certain foods that I will never give up and pizza is certainly at the top of the list.  Since I grew up where a simple slice of cheese wasn't nearly as accessible (or as good), I found myself indulging in many late night/ early morning slices here when I moved to New York.  So, when I received a Kitchen Aid mixer over Christmas, I was thrilled to start baking pizza!  I strayed from the traditional pie and went straight for pizzetes.  I followed this whole wheat pizza dough recipe by Wolfgang then cut the dough into 8 different pieces and formed miniature (more rustic looking) pies.  Then I topped my pizza off with mozzarella, chicken and kale pesto (recipe below).  The results?  Perfection!  The fluffy chewy center combined with the crispy crust was a great base for the toppings.

Ingredients - Makes 16 Pizzettes, Total Time - 3 hours (or 30 minutes if dough is store-bought)

1/2 cup of Mozzarella Olive oil Salt Pepper

For the pesto (Total time - 10 minutes) 1 bunch of raw Kale, rinsed with thick stems removed 1 bunch of raw Basil, rinsed. 1/3 cup of pecorino (or parmesan) cheese 1/4 cup of pine nuts (or walnuts) 1 large clove of garlic, minced 1/3-3/4 cup of olive oil A pinch of salt 1-2 teaspoon of lemon juice, optional

For the chicken (Total time: 10-12 minutes) 2 chicken breasts, butterflied into halves Salt and freshly ground black pepper 1/4 cup flour Olive oil, for the pan

Instructions First, make the pizza dough - recipe here

Then, bring a medium pot of water to boil for the kale and basil.  While water is boiling, prepare a cold bath for the kale and basil by setting aside another large bowl of iced water.   Add kale to the boiling water and cook for 2 minutes, then add basil and cook both for 1 more minute.  Fully drain the kale and basil, then add it to the cold bath to stop the cooking process.  Add the kale, basil, pine nuts, cheese, olive oil, and garlic to a blender and pulse until the ingredients are well blended.  Place mixture in a clean medium-sized bowl and set aside.

Pound chicken breasts to even thickness using the back of a knife.  Then, in a shallow bowl mix salt, pepper, and all-purpose flour.    Dredge both sides of the chicken in the flour mixture.  Then, heat a skillet on medium-high and coat pan with oil and butter.  Once the pan is hot, drop the heat down to medium and place the chicken in the skillet.  Cook one side of the chicken for about 1 minute, then flip the chicken and drop the heat to low, and cover skillet.  Let it sit without lifting the lid for 8-9 minutes. Once the chicken has finished cooking, let it sit for a 2-5 minutes.  Then, cut the chicken into cube sized pieces and place into the bowl with the pesto mix.  Combine until the chicken cubes are well coated.*

On a lightly floured work surface, divide the dough into 8 balls.  Coat fingers with olive oil and press each ball into a flat 2-3 inch round.  Place a large sheet of parchment paper on a baking sheet.  Space dough rounds evenly then season with a light coat of olive oil, salt and pepper.  Spoon Chicken and Kale pesto into the center and top with mozzarella.

Bake for about 10-15 minutes.

(*Also great to put it in a sandwich, or mix it into pasta)