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
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
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
PANTRY PIZZA PRONTO
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Slice the focaccia round in half through the middle to create 2 rounds. Place cut-side up on a baking sheet. Brush the bread with the olive oil and season with a pinch of salt and pepper.
- Spoon 1/4 cup of the marinara over each round and sprinkle the provolone over the top, making sure to leave the outer edge of the focaccia rounds exposed. Over the cheese, distribute the sausage slices, hot cherry peppers, kalamata olives, artichokes and Manzanilla olives across each round.
- Bake until the edges are golden and the cheese is melted, 10 to 12 minutes. Dot or drizzle the pizzas with the pesto and sprinkle with the Parmesan and basil. Slice and serve.
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.
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!
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
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 PRONTO
It looks like it's from your local specialty shop, but Chicken Pesto Pizza Pronto is a cinch to assemble quickly at home. Simply top a pre-made pizza crust with fragrant pesto sauce, strips of chicken and Italian cheese, and then bake until bubbly-good.
Provided by Allrecipes Member
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Heat your oven to 425 degrees F.
- Put the pizza crust on a cookie sheet.
- Spread the pesto on the crust.
- Top with the chicken strips.
- Sprinkle with cheese.
- Bake for 10 minutes or until the cheese melts.
Nutrition Facts : Calories 582.9 calories, Carbohydrate 47.6 g, Cholesterol 53 mg, Fat 28.3 g, Fiber 2.6 g, Protein 33.2 g, SaturatedFat 9 g, Sodium 944.7 mg, Sugar 3.3 g
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