Chicken Pesto Pan Pizza Food

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:

• Preheat the oven to 450 degrees F (230 degrees C).
• Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese.
• Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.

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.

PESTO CHICKEN PIZZA

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.

CHICKEN PESTO PANINIS

Steps:

• Preheat a panini grill.
• Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches.
• Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.

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.

CHICKEN PESTO PIZZA

Steps:

• Spread dough into an ungreased 12-in. pizza pan. Prick dough with a fork. Brush with egg. Bake at 400° for 12-15 minutes or until lightly browned., In a large skillet, saute the chicken, onion, yellow pepper and lemon-pepper in oil until chicken is no longer pink; drain., Spread the pesto sauce over the crust. Top with chicken mixture, tomatoes and cheese. Bake for 12-15 minutes or until lightly browned.

ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY

Steps:

• Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
• Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
• Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
• Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
• To serve, sprinkle parmesan cheese and basil on top!
• Enjoy!

PERFECT CHICKEN PESTO PIZZA

Steps:

• Preheat oven to 450°F.
• Cut chicken tenders into bite size pieces.
• Spray a medium nonstick skillet with nonstick cooking spray and cook chicken over medium heat for 3 minutes.
• Add onion and pesto; cook and stir 3 more minutes or until chicken is completely cooked through.
• Arrange tomato slices and chicken mixture on pizza crust, leaving bare the 1 inch from the edge.
• Sprinkle mozzarella cheese over the pizza.
• Bake 8 minutes or until pizza is hot and cheese is melted and bubbly.

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!

PESTO CHICKEN PIZZA

Steps:

• Preheat oven to 500°.
• Spread pesto sauce evenly over crust.
• Place tomatoes and chicken evenly over crust.
• top with mozzarella cheese and black olives if you like them (I don't).
• Bake pizza for 5 minutes.
• Remove from oven and sprinkle Parmesan cheese over entire pizza.

PESTO CHICKEN OR SHRIMP PIZZA

Steps:

• Preheat oven to 400.
• Melt 1 tbs butter over med-high heat until it starts to foam.
• Sautee mushrooms 5-7 minutes or until softened. Remove and set aside.
• Add reminaing 1 tbs of butter and onion to pan and stir. Cover and let cook about 5 minutes until onions soften.
• Remove lid and let cook 15-20 minutes or until nicely browned and caramelized, stirring midway. Pour balsamic vinegar and sprinkle sugar over onions and stir to combine.
• Meanwhile, spread roasted garlic over crust.
• Spread pesto over crust.
• Top with chicken or shrimp, onions, mushrooms, tomato and cheeses.
• Bake 10-12 minutes or until crust is brown and cheese is melted and bubbly and slightly browned.