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Chicken Pesto Pizza

Chicken Pesto PizzaBusy day? Fix the family this fast and tasty pizza using convenient, ready-to-use ingredients—throw in a green salad tossed with Italian dressing and supper is served!

Recipe Ingredients:

1 (12-inch) pre-baked pizza crust
1/2 of a (7-ounce) container refrigerated pesto*
1 (10-ounce) package Italian flavored, fully cooked, carved chicken breast or other cooked chicken breast
1 (6-ounce) jar marinated artichoke hearts, drained and chopped
1 cup grated mozzarella, provolone or fontina cheese

Cooking Directions:

  1. Preheat oven to 450°F (230°C).
  2. Spread the pizza crust with the pesto. Sprinkle with chicken, artichoke hearts and grated cheese. Season with freshly ground pepper, if desired.
  3. Bake on a pizza stone or baking sheet for 8 to 10 minutes, until the cheese begins to brown.
  4. Serve hot.

Makes 4 (2 slice) servings.

*If desired, freeze remaining pesto for use at another time.

Cooking Tips:

  • Two grilled chicken breasts from your local deli will yield 10 to 12 ounces.
  • If shredded chicken is dry, toss with about 2 tablespoons of your favorite Italian dressing before placing on pizza.

Nutritional Information Per Serving (1/4 of recipe): Calories: 442; Total Fat: 25g; Saturated Fat: 6g; Total Carbs: 17g; Fiber: 0g; Protein: 35g; Sodium: 635mg.

Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.