Chicken Pesto Pizza
Light & Tasty
“This is the only pizza I make now. We love it! Keeping the spices simple helps the flavor of the chicken and vegetables to come through. The pizza tastes great and is good for you, too.”
-Heather Thompson of Woodland Hills, California
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 35 min. + rising Bake: 20 min.
Ingredients:
- 2 teaspoons active dry yeast
- 1 cup warm water (110° to 115°)
- 2-3/4 cups bread flour
- 1 tablespoon plus 2 teaspoons olive oil, divided
- 1 tablespoon sugar
- 1-1/2 teaspoons salt, divided
- 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1 small onion, halved and thinly sliced
- 1/2 each small green, sweet red and yellow peppers, julienned
- 1/2 cup sliced fresh mushrooms
- 3 tablespoons prepared pesto
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- 1/4 teaspoon pepper
Directions:
In a large mixing bowl, dissolve yeast in warm water. Beat in the flour, 1 tablespoon oil, sugar and 1 teaspoon salt.
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. Yield: 8 slices.