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
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 PAN PIZZA
A packaged pesto mix tastefully replaces traditional tomato sauce in this tempting pizza from Juanita Fleck. "Served alongside a tossed green salad, this is one of my husband's favorite meals," wries the Bullhead City, Arizona cook.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 368 calories, Fat 16g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 866mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
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.
CHICKEN BACON PESTO PIZZA
This pizza is so yummy! Enjoy!
Provided by allison
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 566.9 calories, Carbohydrate 44.2 g, Cholesterol 107.3 mg, Fat 29.5 g, Fiber 2 g, Protein 36.1 g, SaturatedFat 13.3 g, Sodium 1397.3 mg, Sugar 2.6 g
CHICKEN-PESTO PIZZA
Chicken-pesto pizza - perfect for Italian cuisine that can be ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 450°. Place bread shell on ungreased cookie sheet.
- Spread pesto evenly over bread shell. Top with chicken, tomatoes and cheese. Bake about 10 minutes or until cheese is melted.
Nutrition Facts : Calories 800, Carbohydrate 67 g, Cholesterol 75 mg, Fat 7, Fiber 5 g, Protein 34 g, SaturatedFat 14 g, ServingSize 1 serving, Sodium 1350 mg
ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY
Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams
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
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!
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
CHICKEN PESTO PIZZA!
I can't remember where I got the idea for this recipe, but it's absolutely delish! Some time's we buy the crust, but we usually make it.
Provided by meg.8973
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Spray pizza sheet with raised edges with Pam.
- Combine all crust ingredients and mix well.
- Pour batter on to pizza sheet, coat evenly.
- Bake crust for 20 minutes.
- Let crust cool for a few minutes, then spread pesto on crust, sprinkle with chicken and cheese, bake 5 more minutes, or until cheese is melted.
Nutrition Facts : Calories 652.4, Fat 26.4, SaturatedFat 12.4, Cholesterol 228.7, Sodium 1116.7, Carbohydrate 51.1, Fiber 19.8, Sugar 1.6, Protein 60.2
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