CHICKEN PESTO PIZZA
Easy pizza dinner that uses chicken and pesto for a great meal. If fontina is not available at your store, just substitute mozzarella.
Provided by Lisa
Categories World Cuisine Recipes European Italian
Time 20m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 457 calories, Carbohydrate 37.9 g, Cholesterol 61.1 mg, Fat 21.9 g, Fiber 2.9 g, Protein 29.7 g, SaturatedFat 7 g, Sodium 767.3 mg, Sugar 1.5 g
PESTO CHICKEN PIZZA
Make and share this Pesto Chicken Pizza recipe from Food.com.
Provided by canarygirl
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
PESTO CHICKEN PIZZA
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
Time 55m
Yield 8 slices.
Number Of Ingredients 13
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, Fat 10g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 601mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
PESTO CHICKEN PIZZA
Provided by Food Network
Time 2h37m
Yield 1 (16-inch) pizza
Number Of Ingredients 10
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
Make and share this Pesto Chicken Pizza recipe from Food.com.
Provided by Elizabeth Fullerton
Categories One Dish Meal
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 162.1, Fat 10.5, SaturatedFat 5.2, Cholesterol 48.1, Sodium 246.8, Carbohydrate 1.2, Fiber 0.1, Sugar 0.7, Protein 15.1
CHICKEN PESTO PIZZA
This is a pizza that is inspired by a restaurant I worked in as a teen. The pizza dough recipe comes from my Breadman Healthy Bread and Recipe book that came with my bread machine.
Provided by WildLightning
Categories < 4 Hours
Time 1h40m
Yield 1 15 inch Pizza, 8 serving(s)
Number Of Ingredients 15
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).
Nutrition Facts : Calories 413.8, Fat 14.5, SaturatedFat 6.3, Cholesterol 55.9, Sodium 813.8, Carbohydrate 46.5, Fiber 3.6, Sugar 3.1, Protein 24
PESTO CHICKEN OR SHRIMP PIZZA
Came up with this one for pizza night...A hit with everyone in my family. Great with chicken or shrimp...whatever you have leftover. I think the balance of the savory pesto with the sweetness of tomato and caramelized onions turned out really nice. If you use a sweet onion such as Vidalia, you can omit the sugar. I used recipe #144195 with great results. Hope you enjoy!
Provided by little_wing
Categories Chicken Breast
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 173.3, Fat 11.7, SaturatedFat 6.7, Cholesterol 46, Sodium 284.9, Carbohydrate 4.3, Fiber 0.4, Sugar 1.9, Protein 12.7
PERFECT CHICKEN PESTO PIZZA
When we are hungry for pizza around our house, we usually want something different than the same old pizza we can order from the local delivery places. This Chicken Pesto Pizza is requested time and time again!
Provided by Dine Dish
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 138.9, Fat 6.8, SaturatedFat 3.8, Cholesterol 44, Sodium 202.2, Carbohydrate 3.7, Fiber 0.6, Sugar 1.9, Protein 15.4
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