Pesto Chicken Pizza

Name: Pesto Chicken Pizza
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 8 slices.
Cuisine: Europe, Italian
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 shredded part-skim mozzarella cheese; 1/4 teaspoon pepper

21 reviews

Contest Winner

Test Kitchen Approved

Total Time

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

Makes

8 slices

This is the only pizza I make now. We love it! Keeping the spices simple helps the flavors of the chicken and vegetables come through. The pizza tastes incredible and is good for you, too. —Heather Thompson, Woodland Hills, California

Pesto Chicken Pizza Recipe photo by Taste of Home

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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 shredded part-skim mozzarella cheese
1/4 teaspoon pepper

Directions

In a large bowl, dissolve yeast in warm water. Beat in 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.
Freeze option: Securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

Nutrition Facts

1 slice: 293 calories, 10g fat (3g saturated fat), 30mg cholesterol, 601mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.

Pesto Chicken Pizza

Total Time

Makes

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