Plagiarizing Pizza Port

Back in the day when Danny was still going to school in San Diego he introduced me to a little place dubbed Pizza Port. I am in love with Pizza port, and at times I find myself longing for our LDR (long distance relationship) days. Sure, the miles and miles of barren desert between us was hard, but the pizza was oh-so good.

Here we are at the actual port. We went there with Danny's Fam right after his graduation.

Sometimes when I am craving a pesto chicken pizza something fierce, I try and plagiarize it by doing this:
(Because I wish I was pioneer woman, here are the ingredients)

Mozzarella, feta, pesto, sun dried tomato, artichoke heart, pre-made pizza dough (I get mine from sunflower), and cooked chicken breast.

In non-pizzaport form I also made these for good measure- garlic butter ball thingies. I just took the extra pizza dough, rolled it into several small balls and poured melted butter, garlic salt, and Italian seasoning on them. Then I threw this buttery deliciousness into a 350 degree oven until they were golden.

They were good, real good. Moving on

After the pizza dough rises I roll it out, sprinkle some garlic powder on it, and bake in a preheated oven for about ten minutes. This puts the dough on the fast track to becoming a full blow crust, I guess it could be called teenager dough at this point.

Next, I take it out of the oven and spread the pesto, artichoke hearts, and sun dried tomatoes on. This is when I realize my chicken is still raw.

DANG!

I should probably just give up cooking. 20 minutes later-I add the now cooked chicken, and cheeses, pop the pizza into a 350 degree oven for about 20 minutes, and relax (or wash dishes).

Maybe I didn't wash the dishes. Maybe I spent those 20 minutes watching the office, and dreaming about the finished product- which is supposed to have a picture




HERE




but I accidentally deleted it. Use your imagination and know that this pizza is really, really, intensely yummy!