Pesto Chicken Pizza
You can never have too many main course recipes, so give Pesto Chicken Pizzan a try. One serving contains 260 calories, 17g of protein, and 9g of fat. This recipe serves 8. For 87 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, bread flour, sugar, and a few other things to make it today. This recipe is liked by 1925 foodies and cooks. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 55 minutes. It is brought to you by Taste of Home. Overall, this recipe earns a solid spoonacular score of 73%. Try Chicken Pesto Pizza, Chicken Pesto Pizza, and Chicken Pesto Pizza for similar recipes.
Servings: 8
Preparation duration: 35 minutes
Cooking duration: 20 minutes
Ingredients:
2 teaspoons active dry yeast
2-3/4 cups bread flour
1/2 cup sliced fresh mushrooms
1 tablespoon plus 2 teaspoons olive oil, divided
1 small onion, halved and thinly sliced
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1/4 teaspoon pepper
1/2 each small green, sweet red and yellow peppers, julienned
3 tablespoons prepared pesto
1-1/2 teaspoons salt, divided
1/2 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon sugar
1 cup warm water (110° to 115°)
Equipment:
bowl
frying pan
Cooking instruction summary:
Directions 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. Yield: 8 slices. Originally published as Chicken Pesto Pizza in Light & TastyFebruary/March 2008, p37 Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, dissolve yeast in warm water. Beat in 1 cup flour, 1 tablespoon oil, sugar and 1 teaspoon salt.
2. Add the remaining flour; beat until combined.
3. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
4. 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.
5. 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.
6. Remove from the heat; set aside.
7. Punch dough down; roll into a 15-in. circle.
8. Transfer to a 14-in. pizza pan. Build up edges slightly.
9. Spread with pesto. Top with chicken mixture and cheese. Sprinkle with pepper and remaining salt.
10. 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 Information:
covered percent of daily need
