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Chicken Pesto Pizza Recipe

Chicken Pesto Pizza Recipe photo by Taste of Home

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“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

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Chicken Pesto Pizza Recipe

Prep: 35 min. + rising Bake: 20 min.

Yield: 8 Servings

35 20 55

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.
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.

Nutritional 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.

Originally published as Chicken Pesto Pizza in Light & Tasty February/March 2008, p37

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Chicken Pesto Pizza

Chicken Pesto Pizza

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Reviewed on Feb. 02, 2013 by justmbeth

Left off the mushrooms (didn't have any) and added some Montreal chicken seasoning to the chicken and veggies. Loved it! Pesto added an excellent flavor!

Reviewed on Dec. 16, 2012 by KuipoBakes

My family thought the flavors were pretty good but instead of slices of peppers they need to be diced and instead of cubed chicken maybe shredded. I think some of the flavors got lost due to to large of chicken and peppers

Reviewed on Aug. 18, 2012 by dailyyarns

This was the best pizza I ever made.

Reviewed on Feb. 20, 2012 by ekatiakarpova

It was not bad but little bit blind and the crust was dry and the edges are very hard.

Reviewed on Jan. 05, 2012 by kpeown

Amazingly good! This is a keeper!

Reviewed on Jul. 07, 2011 by casum

Very Yummy!!! The crust was perfect and my family loved it. I think next time I will experiment with different toppings.

Reviewed on Jun. 22, 2011 by scrapo

Delicious! Crust was excellent. I did brush the edges of crust w/ garlic powder & olive oil. I also added sun - dried tomatoes in w/ the other veggies.

Reviewed on Sep. 07, 2010 by 2foru

I used a pizza crust mix rather than from scratch. This is very good and has become one of our favorites.

Reviewed on Jul. 11, 2010 by bryvette

I used a store bought crust and this pizza was still delicious!

Reviewed on Jun. 03, 2010 by 2Labs2Many

Amazing. Just amazing. This will be a regular in our house.

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