Nutrition Facts

  • One serving:
  • 1 slice
  • Calories:
  • 293
  • Fat:
  • 10 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 30 mg
  • Sodium:
  • 601 mg
  • Carbohydrate:
  • 35 g
  • Fiber:
  • 2 g
  • Protein:
  • 18 g
  • Diabetic Exch:
  • 2 starch, 1 lean meat, 1 fat.
Contest Winning Recipe

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

SERVINGS

8

CATEGORY

Lower Fat

METHOD

Baked

PREP

35 min.

COOK

20 min.

TOTAL

55 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.

Printed from tasteofhome.com Jul 25, 2008

Copyright Reiman Media Group, Inc © 2008