CHICKEN PESTO PIZZA
My wife and I love this pizza! The crisp crust, made from frozen bread dough, is topped with a tasty mixture of sauteed onion, sweet pepper and chicken as well as tomato slices and mozzarella cheese.-Paul Piantek, Middletown, Connecticut
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 slices.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 398 calories, Fat 16g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 622mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.
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
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
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 PIZZAS
These family-friendly pizzas can be assembled and baked faster than calling for delivery.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. In medium bowl, mix chicken and pesto until blended.
- Place pita bread in single layer on cookie sheet. Spread 2 tablespoons pizza sauce on each pita. Divide chicken mixture evenly among pita bread. Top with remaining ingredients.
- Bake about 10 minutes or until cheese is melted. Cut pizzas into wedges.
Nutrition Facts : Calories 280, Carbohydrate 30 g, Cholesterol 35 mg, Fat 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 6 g, TransFat 0 g
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