Chicken Vegetable Pizza With Beet Salad Recipes

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CHICKEN VEGETABLE PIZZA WITH BEET SALAD



Chicken Vegetable Pizza with Beet Salad image

Time 20m

Number Of Ingredients 10

1 Multigrain Thin Crust Chicken and Vegetable Pizza 0
2 First Cold Pressed Extra Virgin 100% Olive Oil, divided 30
8 Sliced green onions, divided 0
1 Ground cumin 5
3 Garlic, minced 0
1 Lentils, drained and rinsed lentils 540
2 Cherry tomatoes, halved 500
1 1/2 Sliced jarred beets 375
1 Thawed frozen shelled edamame or lima beans 250
1/4 Chopped parsley 60

Steps:

  • Preheat oven to 425°F (220°C). Prepare pizza according to package directions.
  • Heat 1 tbsp (15 mL) oil in a large skillet over medium-high heat. Stir-fry half the green onions for 1 minute. Stir in cumin and garlic, stir-frying for 1 minute. Add lentils and heat through, about 2 minutes.
  • Transfer to a bowl. Stir in tomatoes, beets, edamame, remaining oil, green onions and parsley. Serve with pizza.

Nutrition Facts : Calories 430, Fat 14, Carbohydrate 53, Protein 25

CHICKEN AND VEGGIE PIZZA



Chicken and Veggie Pizza image

Spinach dip is the saucy surprise in a super-easy cheesy chicken pizza.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 7

2 cups Original Bisquick™ mix
1/3 cup very hot water
3/4 cup spinach dip
1 cup chopped cooked chicken
1 medium tomato, seeded and chopped (3/4 cup)
1 package (8 oz) sliced fresh mushrooms
1 1/2 cups shredded mozzarella cheese (6 oz)

Steps:

  • Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray.
  • In medium bowl, stir Bisquick mix, hot water and 1/4 cup of the spinach dip with fork until soft dough forms; beat vigorously 20 strokes. Press dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim. Bake 7 minutes.
  • Spread remaining 1/2 cup spinach dip over partially baked crust. Sprinkle with chicken, tomato and mushrooms. Sprinkle with cheese.
  • Bake 12 to 15 minutes or until crust is brown and cheese is melted.

Nutrition Facts : Calories 270, Carbohydrate 23 g, Cholesterol 30 mg, Fiber 1 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 4 g, TransFat 1 g

CHICKEN VEGETABLE PIZZA



Chicken Vegetable Pizza image

Pre-baked crusts cut corners when you're in a hurry!! Spread two pizza crusts with cheese sauce. Top with chicken, cherry tomatoes, red onion, red pepper, spinach and shredded mozzarella cheese. Bake for 10 minutes - and enjoy!!

Provided by Chef mariajane

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

2 pizza crusts, prebaked (12-inch, thin)
1/2 cup canola oil or 1/2 cup vegetable oil
3 tablespoons all-purpose flour
1 (370 ml) can Carnation Evaporated Milk (2% or regular)
1/2 cup parmigiano cheese, shredded
1 1/2 cups mozzarella cheese, shredded, divided
1/2 cup chicken, precooked, cut into strips
1 cup cherry tomatoes, halved
1/2 red onion, sliced
1 cup baby spinach leaves
fresh basil (to garnish)

Steps:

  • Preheat oven to 450°F Brush each pizza crust with 1 tablespoons of oil and place on parchment-lined baking sheets.
  • In a medium saucepan, heat remaining oil over medium heat and cook until thickened, stirring occasionally, about 5 minutes.
  • Add parmigiano cheese and 1/2 cup Mozzarella cheese; stir until melted. Spread hot cheese mixture over pizze crusts in prepared pans. Top with chicken, vegetables and remaining 1 cup Mozzarella cheese.
  • Bake in preheated oven, 10 minutes or until crust is crispy and cheese is melted. Remove and garnish with basil and serve.
  • Freezing is not recommended.

Nutrition Facts : Calories 289.2, Fat 23.8, SaturatedFat 7.1, Cholesterol 35.2, Sodium 255.5, Carbohydrate 9.6, Fiber 0.5, Sugar 1, Protein 10

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