PESTO CHICKEN PIZZA RECIPE RECIPES

PESTO CHICKEN PIZZA RECIPE - FOOD.COM

Pesto Chicken Pizza Recipe - Food.com image

Make and share this Pesto Chicken Pizza recipe from Food.com.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 prepared pizza crust
1/2 cup pesto sauce (Pesto sauce)
1 grilled chicken breast, sliced
1 cup mozzarella cheese
1 medium tomatoes, sliced thinly
4 cloves roasted garlic

Steps:

Spread roasted garlic on pizza crust (mash it and spread), and top with pesto sauce.
Arrange chicken, and tomatoes over this, and top with sliced chicken breast.
If you like a little bite, sprinkle with red pepper flakes.
Bake at 425º for 15 minutes, or until cheese melts and browns a little.
If you're really adventurous, try making it on the grill over medium heat coals, just put another rack across the grill rack to form a grid, so the edges don't fall through.

Nutrition Facts : Calories 156.3, FatContent 9.7, SaturatedFatContent 4.7, CholesterolContent 45.3, SodiumContent 200.4, CarbohydrateContent 2.8, FiberContent 0.4, SugarContent 1.1, ProteinContent 14.2

PESTO CHICKEN PIZZA RECIPE: HOW TO MAKE IT

Pesto Chicken Pizza Recipe: How to Make It image

This is the only pizza I make now. We love it! Keeping the spices simple helps the flavors of the chicken and vegetables come through. The pizza tastes incredible and is good for you, too. —Heather Thompson, Woodland Hills, California

Provided by Taste of Home

Categories Dinner

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 8 slices.

Number Of Ingredients 13

Ingredients

2 teaspoons active dry yeast
1 cup warm water (110° to 115°)
2-3/4 cups bread flour
1 tablespoon plus 2 teaspoons olive oil, divided
1 tablespoon sugar
1-1/2 teaspoons salt, divided
1/2 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 small onion, halved and thinly sliced
1/2 each small green, sweet red and yellow peppers, julienned
1/2 cup sliced fresh mushrooms
3 tablespoons prepared pesto
1-1/2 cups shredded part-skim mozzarella cheese
1/4 teaspoon pepper

Steps:

In a large bowl, dissolve yeast in warm water. Beat in 1 cup flour, 1 tablespoon oil, sugar and 1 teaspoon salt. Add the remaining flour; beat until combined., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., In a large nonstick skillet over medium heat, cook the chicken, onion, peppers and mushrooms in remaining oil until chicken is no longer pink and vegetables are tender. Remove from the heat; set aside. , Punch dough down; roll into a 15-in. circle. Transfer to a 14-in. pizza pan. Build up edges slightly. Spread with pesto. Top with chicken mixture and cheese. Sprinkle with pepper and remaining salt. , Bake at 400° for 18-20 minutes or until crust and cheese are lightly browned.
Freeze option: Securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

Nutrition Facts : Calories 293 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 601mg sodium, CarbohydrateContent 35g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 18g protein. Diabetic Exchanges 2 starch

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