Provolone Pizza with Chicken and Pesto
Pizza topped with pesto, chicken strips, sautéed onions, diced green and red bell peppers and provolone cheese.
2 tablespoons olive oil
2 boneless, skinless split chicken breasts, cut into strips
1 medium diced green bell pepper
1 medium diced red or orange bell pepper
1 medium onion, thinly sliced
1/3 cup prepared pesto
1 1/2 cups shredded provolone cheese
1 (12-inch) pre-baked pizza crust
- Preheat the oven to 400°F (205°C).
- In a skillet, heat the olive oil over medium-high heat. Add the chicken; sauté until the chicken is browned, 5 to 7 minutes. Add the peppers and onions continue to sauté until browned, 4 to 5 minutes. Stir in the pesto.
- Place the pizza crust on a pizza pan or large baking sheet. Spoon the chicken mixture on the crust; top with the cheese.
- Bake for 10 to 12 minutes or until the cheese is bubbly.
Makes 4 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.