Chicken Bacon Pesto Pizza Food

BACON-BASIL PESTO AND CHICKEN PIZZA

Steps:

• Prepare dough: In a measuring cup, combine warm water (115-120°F) with active dry yeast and sugar. Allow yeast to proof.
• Meanwhile, in the bowl of a stand mixer, add 2 1/2 cups of all purpose flour and salt. When yeast is ready, turn mixer on low and slowly drizzle in liquid. Increase mixer speed and continue mixing until dough comes together. Add additional flour as needed until dough no longer sticks to the sides of the bowl. Transfer to a lightly greased bowl, cover and allow to rise in a warm location for at least one hour.
• In a medium skillet, cook 6-7 slices of bacon (or more as desired). Finely chop of half of the bacon for the pesto sauce, while reserving the rest for topping. In the same skillet, cook chicken breast over medium heat until cooked through. Shred chicken and set aside.
• Add basil leaves and garlic to a food processor. Blend together until only fine pieces remain. Add Parmesan cheese. Blend until combined. With food processor running on low, slowly drizzle in enough olive oil until a spreadable consistency is reached. Transfer mixture to a small bowl. Stir in bacon.
• Lightly grease a baking sheet with olive oil. Gently stretch and shape dough to desired size. Add to a cold oven. Heat oven to 425°F. When oven is ready, remove pizza crust.
• Spread bacon-basil pesto sauce in an even layer. Top off with shredded mozzarella, followed by bacon, chicken and finally a sprinkle of ground black pepper.
• Bake pizza for 15-20 minutes or until desired crispness is reached. Slice and serve.

CHICKEN PESTO PIZZA

Steps:

• Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan. Using a small ladle, spread pesto over the surface of the dough in an even layer, leaving a 1/2-inch border. Top with mozzarella, dollops of ricotta, chicken and tomatoes. Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted. Serve immediately.

CHICKEN BACON PESTO PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat a large skillet over medium heat until a drop of water of sizzles away. Add bacon; cook until the fat begins to render, about 3 minutes. Season with black pepper. Continue cooking until crisp, 3 to 5 minutes more. Set aside on a paper towel-lined plate.
• Cook and stir chicken in the bacon grease over medium heat until lightly browned, 5 to 8 minutes. Remove from the skillet while you assemble the pizza.
• Place pizza crust on a baking sheet; brush edges with olive oil. Spread pesto over the center. Cover with feta cheese, chicken, and bacon.
• Bake in the preheated oven until cheese is melted and edges of the crust are golden brown, 15 to 20 minutes.

PESTO CHICKEN PIZZA

Steps:

• For the pizza dough: Place the warm water in a small bowl and stir in the yeast and sugar until dissolved. Cover the bowl with a clean towel and set aside until the liquid is foamy (about 10 minutes).
• In a large bowl, combine 3 cups flour and 1 teaspoon salt. Make a well in the center of the flour and add the yeast mixture and oil. With a wooden spoon, beat the ingredients together to form a soft, sticky mass.
• Turn the dough onto a well-floured work surface. With floured hands, knead the dough, adding more flour, a little at a time, until smooth and elastic, 8 to 12 minutes. Form the dough into a ball.
• Place the dough in a large bowl that has been brushed with oil. Turn the dough to coat all sides with oil. Cover with wax paper and a clean towel, and place in a warm draft free place. Let the dough rise until doubled in size, about 1 hour.
• With a floured fist, punch down the dough. Cover again and allow the dough to rise another 40 minutes.
• The dough is now ready to be rolled out for a pizza.
• For the pesto pizza: Place the rack in the center of the oven. Preheat the oven to 425 degrees F. Place the rolled-out pizza dough onto a 16-inch oiled pizza pan or screen.
• Place the pesto onto the pizza dough and spread it around the surface of the pizza. Leave about a 1/2-inch border on the outside of dough.
• Sprinkle the cheese evenly over the pizza. Place the chopped chicken on top of the cheese.
• Bake 25 to 30 minutes. Check it occasionally to ensure it doesn't burn.
• Remove the cooked pizza from the oven and let stand for 5 minutes (if you can wait that long). Sprinkle the basil on top of pizza, then cut and enjoy!

CHICKEN BACON PESTO GRILLED PIZZA

Steps:

• Lightly oil the tomatoes and place on the grill beforehand by cooking them for a few minutes, turning quickly before they explode. Reserve.
• Oil a heavy upturned sheet pan with extra virgin olive oil and place the dough on the oil pushing first with fingertips and then stretch with your flat hand to make it into a flat, thin, football-shaped dough measuring approximately 10 inches by 5 inches.
• Add another tablespoon of oil on the top and flip the dough over, pressing your fingertips in the dough to negate bubbles from forming.
• Place the dough on the grill for 30 to 40 seconds, watching closely for hot spots and turning if needed.
• When the dough is marked with grill marks and golden brown, turn it over.
• Quickly squirt the pesto on first, then brush.
• Place all the ingredients on fast with cheese first, then close the lid to the grill. If you are on a restaurant grill, an upturned pizza pan works good to get the cheese to melt.
• Grill from 30 to 60 seconds, watching closely for burning.
• Remove from the grill and sprinkle the sea salt and the pine nuts.
• Cut and serve.

GARLIC CHICKEN & BACON PIZZA

Steps:

• Place pizza crust on a greased 14-in. pizza pan. Spread with cooking creme. Top with chicken and bacon; sprinkle with cheese., Bake at 425° for 10-15 minutes or until cheese is melted.

CHICKEN-PESTO PAN PIZZA

Steps:

• Unroll pizza crust into an ungreased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Prick dough several items with a fork. Bake at 425° for 7 minutes or until lightly browned., Meanwhile, combine the water, oil and pesto sauce mix in a saucepan. Cook until heated through (do not boil). Add the spinach, ricotta and onion. , Spread over crust. Top with chicken, mushrooms, tomatoes and Swiss and Romano cheeses. Bake at 425° for 7 minutes or until crust is golden and cheese is melted.

CHICKEN-PESTO PIZZA

Steps:

• Heat oven to 450°. Place bread shell on ungreased cookie sheet.
• Spread pesto evenly over bread shell. Top with chicken, tomatoes and cheese. Bake about 10 minutes or until cheese is melted.

CHICKEN, BACON, RANCH PIZZA

Steps:

• Preheat oven to 425.
• Roll out pizza dough onto your pizza pan or cookie sheet. Prepare sauce.
• In saucepan over low heat, melt butter. Mix in the cream cheese and stir until melted. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often. If sauce seems too thin, sprinkle in some flour 1 teaspoon at a time. Cook and stir for desired consistency. Stir in the parmesan cheese and season with salt and pepper. You should have a nice creamy alfredo sauce for the pizza.
• Spread your ranch dressing on your dough first, next spread your alfredo sauce on the dough.
• Sprinkle half of your mozzarella cheese on the pizza. Add your shredded chicken, bacon and chopped onion. Sprinkle with remaining cheese and bake at 425 on the bottom rack of oven for 20 minutes or until crust appears done on the bottom.
• Assuming that everyone eats two pieces each, this makes 4 servings. Otherwise it makes 8.

CREAMY CHICKEN BACON PESTO PASTA RECIPE BY TASTY

Steps:

• In a large pot or Dutch oven over medium-high heat, cook the bacon until crispy. Add chicken and season with salt, pepper, and garlic powder. Cook until the chicken is no longer pink, then remove from the pot and set aside.
• Add the onions and garlic and cook to the pot and cook until softened. When onions are caramelized, add spinach and cook until wilted. Add the milk and bring to boil. Add the fettuccine to the boiling milk and cover. Cook the fettuccine over medium heat until the milk thickens and the pasta is cooked, about 7 minutes.
• Return the chicken to the pot. Stir in the pesto and Parmesan. Garnish with parsley and more Parmesan.
• Enjoy!

PESTO CHICKEN PASTA

Steps:

• Cook the pasta according to the packet intructions.
• Meanwhile, heat the oil in a large pan. Cook the chicken for 3-4 minutes until well-browned. Add the bacon ( i suppose you could add some sliced mushrooms or something here aswell, or use all mushrooms if cooking this for veggies) and fry until starting to crisp.
• Take the pan of the heat, then stir in the creme fraiche. Return the pan to the heat and stir in the pesto. Simmer for another 1-2 minutes until the chicken is properly cooked through. Season to taste.
• Once cooked, drain the pasta well and add it to the pan. Mix well so the sauce coats the pasta.
• Decant into a big bowl and scatter over parsley and parmesan cheese. Serve!

PESTO CHICKEN PIZZA

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.