IN THE KITCHEN WITH: Lyndsy McDonald

Being married to a chef, Pastries by Design owner Lyndsy McDonald often finds herself with plenty of leftovers in her refrigerator. The Lakewood Ranch-based businesswoman loves to use them to create interesting pizzas.

In fact, she used leftover chicken from her daughter’s fourth birthday to create this dish.

Three Cheese and Pesto Chicken Pizza

Pizza Dough
1 pound bread flour
one-fourth ounce instant yeast
1 Tablespoon olive oil
1.5 teaspoons salt
1 teaspoon sugar
8 ounces water

Goat cheese Pesto
1 ounce basil
1 clove of garlic
1 ounce pine nuts or walnuts
3 tablespoons olive oil
4 ounces goat cheese
1 ounce parmesan
Pinch of salt

Toppings
8 ounces grilled chicken, sliced
1 small tomato, thinly sliced
8 ounces any mozzarella cheese
Shaved Parmesan cheese

Method for pizza dough:
1. In a 5-quart mixer bowl, combine bread flour and yeast. Mix with a dough hook on speed one for 30 seconds.
2. Add olive oil, sugar and salt. Mix on speed one for another 30 seconds.
3. While on speed one, slowly add the water until fully combined.
4. Increase the mixer to speed two for two minutes.
5. Remove dough from bowl and place on a lightly floured table surface.
6. Knead dough by hand for another five minutes.
7. Lightly oil a large bowl and place dough inside. Cover the top with a damp towel and let rest for 15-20 minutes while you prepare the other ingredients.
8. When ready, roll the dough with a rolling pin on a lightly oiled surface, until about one-quart inch thick.
9. Partially bake crust in oven for 5-8 minutes at 400 degrees before adding toppings.

Method for pesto and pizza:
1. Rinse basil leaves under warm water and pat dry with a paper towel. Place food in food processor with garlic, nuts and olive oil. Blend coarsely by pulsing the processor on and off quickly.
2. Add goat cheese and parmesan and continue blending until smooth. Salt to taste.
3. Spread pesto over par-baked pizza crust. Add toppings.
4. Bake pizza for 12-15 minutes, until cheese is golden brown.