Pesto Chicken Pizza
Pierce any puffed areas of dough with the tip of a knife, then top with chicken-pesto mixture and cheese. Grill, covered, for a few minutes longer—just until the cheese is melted.
Prep Time: 20 minutes
Cook Time: 12 minutes
Yield: Makes 4 servings
Ingredients
CRUST
1 package
(13.8 ounces)
refrigerated pizza dough
Flour
Cornmeal
TOPPING
5 to 8
(20 ounces)
Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs, cooked and shredded or chopped
2 tablespoons
prepared
basil pesto
2
green onions, coarsely chopped
2/3 cup
shredded
mozzarella cheese
1/4 cup
shredded
cheddar cheese
1/4 cup
shredded
Parmesan cheese
Directions
- Heat oven to 425°F.
- Form pizza dough into a ball; divide in half. Lightly dust work surface with flour; roll and stretch dough into 8-inch rounds (they don’t have to be perfectly round). Transfer dough rounds to two baking sheets that are lightly sprinkled with cornmeal.
- To top pizzas, mix chicken, pesto, and green onions together in small bowl. Spoon half of mixture onto each dough round, leaving a ½-inch edge. Sprinkle half of cheeses over each pizza.
- Bake for about 12 minutes or until golden brown (bake one at a time, or adjust your oven racks so you can bake them at the same time; turn the pans once for even cooking). Serve hot, cut into wedges.
Nutritional Information
PER SERVING • Calories 430 • % Calories from Fat 27 % • Total Fat 13 g • Saturated Fat 5 g • Cholesterol 65 mg • Sodium 1290 mg • Total Carbohydrate 45 g • Dietary Fiber 0 g • Protein 34 g • Sugars 6 g • % DAILY VALUE • Vitamin A 5 % • Vitamin C 2 % • Calcium 26 % • Iron 18 % • DIETARY EXCHANGES • Starch/Bread 2 1/2 • Lean Meat 3 1/2 • Fat 1Substitutions/Variations
Use either poached or roasted Just BARE® chicken breasts, thighs, or whole chicken; focaccia bread, par-baked 8-inch pizza crusts, or 1 pound frozen bread dough (for pizza crust).
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.