Pesto Chicken Pizza Recipe

Name: Pesto Chicken Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons active dry yeast; 1 cup warm water (110u00b0 to 115u00b0); 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

Servings: persons

2 teaspoons active dry yeast
1 cup warm water (110u00b0 to 115u00b0)
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

1
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.
2
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.
3
In a
4
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.
5
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.
6
Bake at 400u00b0 for 18-20 minutes or until crust and cheese are lightly browned.
7
Securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons active dry yeast, 1 cup warm water (110u00b0 to 115u00b0), 2-3/4 cups bread flour, 1 tablespoon plus 2 teaspoons olive oil, divided, and more.

Yes, Pesto Chicken Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pesto Chicken Pizza

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