Cilantro Pesto Chicken Pizza Recipes

CILANTRO PESTO PIZZA

Steps:

• Spray counter or surface lightly with cooking spray. Combine rolls to form a ball. Roll into a 13-in. circle. Transfer dough to a 12-in. pizza pan coated with cooking spray; build up edges slightly., Poke holes in crust with a fork. Bake at 350° for 10 minutes. Remove from oven to cool. Meanwhile combine all pesto ingredients in a food processor or blender; cover and process until well blended. Spread pesto evenly over cooled crust., Combine chicken and taco seasoning; mix well. In a large skillet, saute chicken in oil until juices run clear. Top pesto with chicken, cheese, tomato and green onions. Bake at 350° for 10-15 minutes.

GRILLED SHRIMP AND CILANTRO PESTO PIZZA

Steps:

• Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon of oil, add the dough, and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
• Preheat the grill to high. Once the dough has risen, divide it in half. Divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown. Spread a few tablespoons of the Cilantro Pesto over each pizza, top with a few slices of buffalo mozzarella, and then top with 4 shrimp and cilantro leaves. Place the pizza on the grill until the cheese melts. Serve hot.
• Combine all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste.;
• Preheat the grill to medium-high.
• Brush each shrimp with oil and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through (shrimp will be opaque and turn pink).

PAN-SEARED CHICKEN WITH CILANTRO PESTO

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper. Place the chicken in the hot pan and cook until golden brown and just cooked through, about 3 minutes per side.
• Meanwhile, place the pine nuts in a small dry skillet and set over medium heat. Toast the nuts until golden brown, about 3 minutes, shaking the pan frequently to prevent burning. Transfer the pine nuts to a blender or food processor and add cilantro, sour cream, the remaining 1 tablespoon oil, the garlic, and 1/2 teaspoon salt. Process until smooth, adding water, as necessary, to create a thick paste. Serve the chicken with the pesto spooned over the top.

CILANTRO PESTO PIZZA

Steps:

• Spray counter lightly with non-stick cooking spray.
• Combine rolls together and roll into a 13-inch circle.
• Place on a sprayed 12-inch pizza pan.
• Poke several times with a fork to prevent bubbles from forming.
• Bake at 350°F 10 minutes. Remove from oven to cool.
• Combine cilantro pesto ingredients in a small food processor bowl and process until almost smooth.
• Spread evenly over cooled crust.
• In a bowl, combine chicken and taco seasoning and mix well.
• Heat olive oil in a skillet over medium heat.
• Add chicken and cook until cooked through.
• Place chicken evenly over pesto.
• Top with cheese, tomatoes and green onion.
• Bake at 350°F 10-15 minutes.

PESTO CHICKEN PIZZAS

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.

CHICKEN PESTO PIZZA

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.

CILANTRO CHICKEN FAJITA PIZZA

Steps:

• Unroll crust into a 15x10x1-in. baking pan coated with cooking spray; flatten dough and build up edges slightly. Bake at 425° for 7-10 minutes or until golden brown., Meanwhile, in a large nonstick skillet, saute chicken in 2 teaspoons oil until no longer pink. Sprinkle with seasoning mix; cook 30 seconds longer. Remove and keep warm., In the same skillet, saute peppers and onion in remaining oil for 3 minutes. Add garlic; cook 1 minute longer or until vegetables are crisp-tender. Remove from the heat; stir in the salsa, pepper and reserved chicken., Spoon chicken mixture over crust; sprinkle with cheese. Bake for 6-10 minutes or until cheese is melted. Sprinkle with cilantro.

THAI CHICKEN PIZZA WITH CARROTS AND CILANTRO

Steps:

• Adjust oven rack to lowest position, and heat oven to 450 degrees. Place crust on a cookie sheet. Mix peanut sauce and peanut butter, then spread 2/3 of the sauce over the pizza crust; toss remaining 1/3 of the sauce with the shredded chicken. Spread chicken over pizza.
• Bake until the crust is crisp and golden, 10 to 12 minutes. Remove from oven, and top with carrots, green onions, peanuts and cilantro. Cut into 6 slices and serve.

CHICKEN BREASTS WITH PISTACHIO-CILANTRO PESTO

Steps:

• Preheat oven to 400°F. Toast pistachios on baking sheet until golden, about 7 minutes. Transfer to processor. Maintain oven temperature. Add cilantro leaves, 1 tablespoon lemon juice, and next 3 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 1/2 cup olive oil. Season pesto with pepper.
• Using fingers, gently loosen skin from 1 side of each chicken breast, forming pocket. Spread 1 tablespoon pesto evenly under skin of each. Sprinkle chicken generously with salt and pepper.
• Heat 1 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Add chicken, skin side down. Cook until skin is dark golden, about 5 minutes. Turn chicken over and transfer skillet to oven. Roast chicken until cooked through, about 25 minutes.
• Place 1/2 cup remaining pesto into small bowl. Whisk in remaining 1/4 cup olive oil and remaining 1 teaspoon lemon juice. Drizzle pesto sauce over chicken breasts and serve.

CILANTRO PESTO CHICKEN PIZZA

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• Prepare the cilantro pesto. In the work bowl of a food processor, combine cilantro, jalapenos, garlic, oil, and lime juice. Process until mixture is almost smooth, stopping to scrape down the sides of the bowl.
• Unroll pizza crust on prepared baking sheet. Bake for 5 minutes.
• Spread Cilantro Pesto evenly over crust, leaving a 1/2 inch border.
• In a medium bowl, combine chicken and taco seasoning.
• In a medium skillet, heat oil over medium-high heat. Add chicken and cook for 6 to 8 minutes or until chicken is cooked through.
• Place chicken evenly over pesto.
• Top evenly with cheese, tomatoes, and onion.
• Bake for 10 to 12 minutes or until crust is browned and cheese is melted and bubbly. Garnish with taco sauce and sour cream, if desired.

CHICKEN BREASTS WITH PISTACHIO-CILANTRO PESTO

Steps:

• Preheat oven to 400°F. Toast pistachios on baking sheet until golden, about 7 minutes. Transfer to processor. Maintain oven temperature. Add cilantro leaves, 1 tablespoon lemon juice, garlic, cardamom, and 3/4 teaspoon salt to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 1/2 cup olive oil. Season with pepper.
• Using fingers, gently loosen skin from 1 side of each chicken breast, forming pocket. Spread 1 tablespoon pesto evenly under skin of each. Sprinkle chicken generously with salt and pepper.
• Heat 1 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Add chicken, skin side down. Cook until skin is dark golden, about 5 minutes. Turn chicken over and transfer skillet to oven. Roast chicken until cooked through, about 25 minutes.
• Place 1/2 cup remaining pesto into small bowl. Whisk in remaining 1/4 cup olive oil and remaining 1 teaspoon lemon juice. Drizzle pesto sauce over chicken breasts and serve.

BBQ CHICKEN PIZZA WITH CILANTRO PESTO

Steps:

• If chicken is not grilled grill chicken and seson with season salt, cut into bite size pieces, set aside.
• Roll out the pizza dough, lightly olive oil the crust, transfer to a "cornmealed" pizza stone or cookie sheet and prepare the ingredients for the base sauce in a small bowl. Spread the base sauce on the dough and put in a preheated 400 degree oven for 10 minutes. This prevents a soggy pizza dough.
• While the dough is cooking grill onions and mushrooms on a cast iron grill (if you do not have a grill, do it in a skillet). Lightly salt to taste.
• After the pizza dough has cooked for ten minutes, take it out and put a 3/4 of the grated cheeses on the pizza put all of the toppings on, putting the onions and mushrooms last. Top with the remaining 1/4 of cheese. Put in the oven for another 10-15 minutes.
• While waiting for the pizza to cook, make the cilantro sauce topping, by blending ingredients in a food processor and placing it in a ziplock bag.
• When pizza is done, cut the tip of the cilantro sauce bag with scissors and drizzle over the pizza.