Carole's Mini Chicken Creamy Pesto Pizzas

I created a new recipe from two that I had wanted to try. I used one of those fresh growing basil from the grocery store, hopefully it will survive past this weekend since it needs a lot of water!! I used the Bridgeford frozen white rolls, but any brand of frozen dough rolls should work. When I brought home the rolls I let them that just a little bit so I could separate them before I re-froze them. This made it easier to break apart for thawing in the oven. I used cooked leftover chicken, but you can use whatever toppings will fit. I like my pizza thick, so I didn't press down the dough too far. If you want thinner pizza, just press it down more on the pan. If you want less oil, just toast the pine nuts in a pan or in the oven until golden brown.

Carole's Mini Chicken Creamy Pesto Pizzas

8 frozen dough white rolls
1 T olive oil
1/2 T olive oil
1 T raw pine nuts
1/8 c. olive oil
1/2 cup tightly packed, rinsed, drained, stemmed fresh basil leaves (do not use dried basil)
1 medium clove garlic
1/8 t. salt
1/8 c. freshly grated Parmesan cheese
1 T. freshly grated Romano cheese
3 T butter
1/3 c. whipping cream
1/4 t. salt
dash ground white pepper
dash ground nutmeg
1/2 c. freshly grated Parmesan cheese
1/2 c. chopped cooked chicken
3/4 c. shredded mozzarella cheese

1. Preheat oven to Warm. Remove 6 individual rolls from the package of frozen rolls. Place 1 Tablespoon olive oil in a bowl, separate the rolls from each other and roll in the oil. Place rolls on a baking sheet, spaced staggered for later "squishing" (I usually alternate 2 and 1 rows). Place baking sheet into the warm oven and turn off the oven.
2. While the dough is defrosting in the oven, place 1/2 Tablespoon of olive oil and the pine nuts in a small frying pan. Brown them on medium-high, constantly stirring, for about a minute and a half. Remove nuts to a paper towel when golden brown, they will continue to brown a bit more.
3. Combine pine nuts, basil leaves, garlic, salt, and remaining 1/8 cup olive oil in a blender container. Blend until mixture is evenly blended and pieces are very finely chopped. You may have to stop the process and scrape down the side of the blender container.
4. Transfer the pesto to a small bowl and stir in the Parmesan and Romano cheeses.
5. In a small, heavy pan, place the butter and cream over medium-low heat. Cook, stirring constantly, until blended and mixture bubbles for 2 minutes.
6. Stir in salt, pepper, and nutmeg. Remove from head and gradually stir in the Parmesan cheese, stirring until thoroughly blended and fairly smooth. Return pan to the heat if necessary to completely blend cheese, but don't let the sauce get bubbly or the cheese will become lumpy and tough.
7. Transfer the pesto to the pan of creamy sauce and stir until well combined. You will see the olive oil separate.
8. Preheat oven to 400ºF.
9. Remove the baking sheet of dough and place on a flat surface. Using your hand, "squish" down the dough balls to desired thickness. Using a brush, spread some of the green olive oil on the dough. Spoon some of the creamy pesto onto the dough, followed by some chicken and mozzarella cheese. Try not to let any of the cheese stay on the baking sheet. Squish down the mini pizzas so that they are compact and as flat as you want them to be.
9. Bake for about 7 minutes, or until the mozzarella cheese is golden brown. Remove from oven and transfer to plates or cooling racks. Makes 8 mini pizzas.