Printable | Taste of Home

Chicken Pesto Pizza

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

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

Printed from tasteofhome.com Jul 23, 2008

-----------------------Fold------------------------

Chicken Pesto Pizza cont.

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.