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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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(11-20) of 21 reviews

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Reviewed on Mar. 19, 2010 by Janet Burkhart

My family loves this pizza. It's definitely one of our favorites now.

Reviewed on Mar. 01, 2010 by tkolencik

IT WAS THE BEST PIZZA EVER! I loved it. This is now my favorite pizza.If you like pesto and tomato's than you will love this recipie.

Reviewed on Jun. 27, 2009 by strabue

This pizza is very good. The crust recipe is one of the best I have tried.

Reviewed on May. 27, 2009 by thankG0d

I made one like the receipe, and on another my husband suggested to put fresh garlic on it. It was seriously the best pizza I have ever eaten!

Reviewed on May. 27, 2009 by thankG0d

This was amazing! I added fresh tomatoes on top and boy was it tasty!

Reviewed on Apr. 11, 2009 by caitsmom

oooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo

Reviewed on Jan. 25, 2009 by getto140

FANTASTIC!! We will make this for Super Bowl Sunday next week!

Reviewed on Dec. 14, 2008 by penoll

Made this for company and received rave rewiews! This is wonderful and I cheated with making a package crust! Will try the yeast crust next time! I loved the pesto!

Reviewed on Dec. 08, 2008 by voisincook

My family and I enjoyed this one! It's a nice change of pace for a group of pizza lovers.

Reviewed on Nov. 06, 2008 by MadT

This is now one of my favorite recipes. I used a store bought pizza crust which made this wonderful dish extra easy to prepare. My family loved it.

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