Chicken Pesto Pizza
TOTAL TIME: Prep: 35 min. + rising Bake: 20 min.
YIELD: 8 servings.
This chicken pesto pizza 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
Ingredients
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PIZZA DOUGH:
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2 teaspoons active dry yeast
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1 cup warm water (110° to 115°)
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2-1/2 to 3 cups bread flour
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1 tablespoon plus 2 teaspoons olive oil, divided
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1 tablespoon sugar
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1-1/2 teaspoons salt, divided
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PIZZA TOPPINGS:
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1/2 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
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1 small onion, halved and thinly sliced
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1/2 each small green, sweet red and yellow peppers, julienned
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1/2 cup sliced fresh mushrooms
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3 tablespoons prepared pesto
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1-1/2 cups shredded part-skim mozzarella cheese
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1/4 teaspoon pepper
Directions
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1.
In a large bowl, dissolve yeast in warm water. Beat in 1 cup flour, 1 tablespoon oil, sugar and 1 teaspoon salt. Stir in enough remaining flour to form a soft dough.
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2.
Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
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3.
Preheat oven to 400°. In a large nonstick skillet, heat remaining 2 teaspoons oil over medium heat. Add chicken, onion, peppers and mushrooms. Cook and stir until chicken is no longer pink and vegetables are tender, 6-8 minutes. Remove from heat.
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4.
Punch dough down; roll into a 15-in. circle. Transfer to a greased 14-in. pizza pan. Build up edge slightly. Spread with pesto. Top with chicken mixture and cheese. Sprinkle with pepper and remaining 1/2 teaspoon salt.
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5.
Bake until crust and cheese are lightly browned, 18-20 minutes.
Nutrition Facts
1 piece: 313 calories, 11g fat (4g saturated fat), 30mg cholesterol, 655mg sodium, 36g carbohydrate (3g sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.
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