Chicken Pesto Pizza Pronto Food

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.

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:

• 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.

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:

• 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.

CHICKEN PESTO PIZZA

Steps:

• Place the ingredients for the dough in the bread machine in the order given (ending with the yeast). Set to the dough cycle.
• When done, remove to floured board, if using immediately. Or place in a bowl greased with olive oil, turn to coat it, cover with plastic wrap and refrigerate until ready to use.
• Shape pizza dough into a crust, roughly 15 inches, and place on a lightly floured cookie sheet.
• Bake in the preheated 400 degree oven for about 8 minutes until mostly baked. (Sometimes piercing the dough with a fork beforehand helps keep air bubbles away).
• Let crust cool for a few minutes before adding toppings.
• Starting in the middle of the crust, spread out the pesto sauce in a circular motion until the pizza dough is covered.
• Sprinkle with one cup of cheese.
• Spread out remaining ingredients, holding the cheese back for last. Sprinkle the remaining cheese over the toppings.
• Bake in a 400 degree oven until cheese is a light golden brown. (Approx 8-10 minutes).

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.

CHICKEN PESTO PIZZA

Steps:

• Preheat oven to 375* F.
• Sprinkle baking sheet with cornmeal.
• Roll out bread dough on floured surface to 14 x 8 inch rectangle and transfer to prepared baking sheet. Cover loosely with plastic wrap; let rise 20 to 30 minutes.
• Spray skillet with cooking spray and heat over medium heat.
• Add chicken to skillet and cook and stir for 2 minutes.
• Add onion and pesto; cook and stir 3 to 4 minutes or until chicken is cooked through.
• Stir in tomatoes and remove from heat. Let cool slightly.
• Spread chicken mixture evenly over bread dough to within 1 inch of edges.
• Sprinkle with cheese.
• Bake on bottom rack of oven about 20 minutes or until crust is golden brown.