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Chicken Pesto Pizza

Chicken Pesto Pizza
“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
8 ServingsPrep: 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, divided
  • 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 bowl, dissolve yeast in warm water. Beat in the 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.
© Taste of Home 2013

2 of 2

Chicken Pesto Pizza (continued)

Directions (continued)

  • 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.
Nutrition Facts: 1 slice equals 293 calories, 10 g fat (3 g saturated fat), 30 mg cholesterol, 601 mg sodium, 35 g carbohydrate, 2 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013