CHICKEN PESTO PIZZA
The absolute perfect weeknight meal that comes together in minutes! Use leftover rotisserie chicken, fresh tomatoes, pesto and cheese!
Provided by Chungah Rhee
Categories entree
Yield 8 servings
Number Of Ingredients 6
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.
CREAMY CHICKEN BACON PESTO PASTA RECIPE BY TASTY
Here's what you need: bacon, boneless, skinless chicken breasts, salt, pepper, garlic powder, onions, garlic, spinach, milk, fettuccine, pesto, parmesan cheese, fresh parsley
Provided by Pierce Abernathy
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 1238 calories, Carbohydrate 115 grams, Fat 49 grams, Fiber 6 grams, Protein 81 grams, Sugar 23 grams
GARLIC CHICKEN & BACON PIZZA
Cooking creme is the secret to adding a lot of flavor without a lot of extra ingredients in this pizza. It's our go-to for game night. We love it; you're going to love it, too! -Josee Lanzi, New Port Richey, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 303 calories, Fat 11g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 801mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.
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
GRILLED PESTO PIZZA
Provided by Food Network
Time 30m
Yield 4-6 servings
Number Of Ingredients 17
Steps:
- Preparation instructions:
- Prepare the dough: Whisk 1 cup warm water (about 105 degrees F) and the sugar in
- a small bowl and sprinkle the yeast over top. Let stand until foamy, about 10
- minutes. Stir in olive oil.
- Whisk the flour and salt in a large bowl. Make a well in the center, pour in the
- yeast mixture and stir to make a shaggy dough. Place dough on a floured surface
- and knead about 5 minutes, until smooth and elastic, adding just enough flour
- to prevent it from sticking. Form into a ball, place in a large oiled bowl, turning to
- coat with the oil. Turn seam-side down and cover with plastic wrap. Let rise at
- room temperature about 1 hour, 30 minutes, until doubled in size. Meanwhile,
- preheat a grill to medium high (if using a charcoal grill, bank the coals to one
- side) and grill the toppings.
- Add vegetables to grill, cook until tender or:
- Onion: Cut 1 medium red onion into 8 wedges. Toss with 1 tablespoon olive oil
- and season with salt and pepper. Grill, turning, until soft, about 10 minutes; slice.
- Mushrooms: Toss 8 oz. stemmed shiitake mushrooms with 3 tablespoons olive
- oil and season with salt and pepper. Grill, turning, until soft, about 2 minutes per
- side; cut in half.
- Remove and arrange the grilled vegetables on a baking sheet, season with salt
- and pepper, and drizzle with olive oil. Add the remaining toppings to the baking
- sheet; place near the grill.
- Grill Sausage, remove and coin slice.
- Reduce the grill heat to medium-low (on a charcoal grill, spread the coals into
- a single layer and let cool until they are covered in a light gray ash). Divide the
- dough in half and dust the dough and work surface with flour. Roll each piece
- into a 7 x 12" rectangle, about 1/8 inch thick. Brush baking sheet with olive oil
- and place both crusts on it. Lift each piece by the corners and place on the grill,
- oiled-side down; cook about five minutes until the dough puffs and the underside
- is stiff and marked.
- Flip the dough with tongs, brush with olive oil, spread with the pesto sauce and
- top with mozzarella. Arrange the grilled vegetables and sliced sausage on top.
- Cover and cook about five more minutes or until the cheese melts.
- Remove pizzas from grill and transfer the pizzas to a cutting board. Top with the
- greens, basil, a drizzle of olive oil and salt. Cut and enjoy!
- *Always cook sausage to internal temperature of 160 degrees F
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.
ROASTED GARLIC CHICKEN & BACON PIZZA RECIPE BY TASTY
Here's what you need: garlic, olive oil, kosher salt, freshly ground black pepper, boneless, skinless chicken breast, boneless, skinless chicken thigh, paprika, italian seasoning, hickory smoked thick cut bacon, pizza dough, pizza sauce, shredded mozzarella cheese, shredded cheddar cheese, fresh parsley
Provided by Napoleon
Categories Lunch
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the grill to 400°F (200°C).
- Place the garlic heads on a small sheet of aluminum foil. Drizzle 1½ tablespoons of olive oil over the garlic and season with ½ teaspoon salt and ½ teaspoon pepper, then wrap tightly. Place the garlic on one side of the grill, close the lid, and roast for 35-40 minutes, until the cloves are tender and golden brown. Remove from the grill and let cool for 10 minutes, then unwrap the foil and squeeze the garlic cloves out of the skins.
- Meanwhile, season the chicken breast and thigh with the remaining 1½ teaspoons of salt, remaining 1½ teaspoons black pepper, the paprika, Italian seasoning, and 2 tablespoons of olive oil. Add the seasoned chicken to the rotisserie basket and turn on the motor so that the chicken rotates and cooks evenly. Cook for 10-12 minutes, or until the internal temperature reaches 165°F (75°C). Remove the chicken and let rest for about 5 minutes, then roughly chop.
- Heat a small cast-iron skillet on the sizzle zone over medium-high heat. Add the bacon to the pan and cook, flipping occasionally, for 6-8 minutes, until very crispy and cooked through. Remove the bacon from the pan and roughly chop.
- Roll out the pizza dough to your desired shape, about ½ inch thick. Brush the remaining ¼ cup of olive oil over both sides of the dough, then place directly on the grill grates (or use a pizza stone if preferred). Close the lid and cook for 5-6 minutes, or until the bottom is lightly browned.
- Flip the dough over and top with the pizza sauce, mozzarella cheese, cheddar cheese, chopped chicken, chopped bacon, and roasted garlic cloves. Close the lid and cook for another 5-6 minutes, or until the bottom of the dough is cooked through and the cheese has melted.
- Remove the pizza from the grill and sprinkle with the parsley. Slice and serve immediately.
- Enjoy!
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
BACON WRAPPED PESTO CHICKEN
Chicken with pesto wrapped in bacon. My husband and even my 2-year-old daughter love this chicken! Easy to make, yet tastes like you've spent hours in the kitchen. Simply delicious!
Provided by dawna715
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Lay a chicken breast out flat, and sprinkle with salt and black pepper. Spread pesto sauce over the chicken breast, and roll the chicken breast in a slice of bacon, securing the roll with toothpicks. Lay the rolled chicken breast into a 9x9-inch baking dish. Repeat with remaining chicken breasts. Pour the vegetable oil over the chicken breasts.
- Bake in the preheated oven until the chicken is no longer pink inside and the bacon is crisp, about 30 minutes. An instant-read thermometer inserted into the center of a roll should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 419.5 calories, Carbohydrate 1.1 g, Cholesterol 82.2 mg, Fat 32.1 g, Fiber 0.4 g, Protein 30.7 g, SaturatedFat 6.3 g, Sodium 389.2 mg
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CHICKEN PESTO PIZZA - SIMPLY HOME COOKED
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5/5 (2)Total Time 40 minsCategory Main CourseCalories 277 per serving
- Season the chicken breast with salt and pepper. Rub the grated garlic on both sides of the chicken and grill on medium-high heat until fully cooked.
- Remove the chicken from the grill and let it rest on a plate covered with foil. Don't skip this step. Letting the chicken rest will allow it to reabsorb those flavorful juices back into the chicken. Once it's cooled, cut it into small pieces.
- Grease a standard baking sheet with olive oil and spread the pizza dough out to a 15x12 inch oval.
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