© 2020 Discovery or its subsidiaries and affiliates. Put the pizza in the oven for 35 minutes, or until the edges of the pizza are golden brown. Your daily values may be higher or lower depending on your calorie needs. If fontina is not available at your store, just substitute mozzarella. Info. Crust + pesto + chicken + mozzarella + possible parsley = amazing pesto chicken pizza for dinner. This turned out just as good as the resturant we get gourmet pizza from. In a large bowl, combine 3 cups flour and 1 teaspoon salt. I used a Boboli thin pizza crust, 2 cooked, diced white boneless chicken breasts, half a can of artichoke hearts sliced up, and Classico basil pesto spread along with an Italian blend pizza cheese. All rights reserved. We actually have pesto tomato pizza on our meal plan line up, but I love your idea to add the chicken. Add fresh tomatos and it is outstanding. With a wooden spoon, beat the ingredients together to form a soft, sticky mass. this link is to an external site that may or may not meet accessibility guidelines. pizza pan. Sprinkle the basil on top of pizza, then cut and enjoy! Make a well in the center of the flour and add the yeast mixture and oil. Min says. For the pesto pizza: Place the rack in the center of the oven. Cover the bowl with a clean towel and set aside until the liquid is foamy (about 10 minutes). With a wooden spoon, beat the ingredients together to form a soft, sticky mass. Bake until golden brown, 10-12 minutes. Preheat the oven to 425 degrees F. Place the rolled-out pizza dough onto a 16-inch oiled pizza pan or screen. Information is not currently available for this nutrient. Nothing but simple, fresh ingredients mingling together to produce a pizza … Add comma separated list of ingredients to include in recipe. I used way more than an 1/2 cup and it was very good. Combine the pesto sauce with the chicken. Check it occasionally to ensure it doesn't burn. I'll definitely make this again. Remove the cooked pizza from the oven and let stand for 5 minutes (if you can wait that long). Combine all pesto ingredients except for the olive oil in a food processor or blender. This pizza was so good! 1 (6 ounce) jar artichoke hearts, drained. So I whipped up a simple, but delicious, chicken pesto pizza with a frozen pizza dough that I had. Place crust on an ungreased 12-in. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition I even had to give out the recipe it was so well recieved! For the pizza dough: Place the warm water in a small bowl and stir in the yeast and sugar until dissolved. I used a Boboli crust and Classico brand basil pesto - it was VERY tasty. Spread with pesto. Next time I think I'll make this with shrimp instead of chicken. Preheat the oven to 450 degrees F (230 degrees C). Spread pesto sauce over the pizza crust. I marinated my chicken in Italian dressing before cooking - it added a great flavor to the pizza and helped to keep the chicken moist. I think the fontina or even mozzarella would be better but I didn't have any. Form the dough into a ball. Cover with wax paper and a clean towel, and place in a warm draft free place. This was very good! Turn the dough onto a well-floured work surface. I’m def enjoying pesto pizza more and more over time. Place the chopped chicken on top of the cheese. Turn the dough to coat all sides with oil. Add the sauce/chicken mixture on top of the sausage base. Preparation. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese. Very very good! I just added some fresh chopped tomatoes. If desired, top with Parmesan cheese and minced fresh basil. Percent Daily Values are based on a 2,000 calorie diet. I took a previous reviewers advice and made this with shrimp instead. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. 457 calories; protein 29.7g 59% DV; carbohydrates 37.9g 12% DV; fat 21.9g 34% DV; cholesterol 61.1mg 20% DV; sodium 767.3mg 31% DV. My daughter really loves pesto pizza (me too), and I’m wishing I had a big ‘old slice of this right now! My picky boyfriend ate half of the pizza! I did make a few adjustments, however. Sprinkle the cheese evenly over the pizza. Careful with the artichoke hearts though because some of the prepared marinade types are alittle overpowering. Allrecipes is part of the Meredith Food Group. I will definitely keep this recipe on hand! I used Miracle Dough for mine but you can use your favorite homemade or store-bought … Maybe a little garlic added to this would be good too. By combining roasted garlic with homemade pesto, lots of mozzarella cheese, and chicken, we have this incredibly satisfying and flavorful chicken pesto pizza. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Most people won't think twice about serving basic cornbread when is on the table. Nutrient information is not available for all ingredients. Preheat oven to 425°. I made a few changes to suit our tastes: drained one can of diced tomato; skipped artichokes and used mozzarella. The dough is now ready to be rolled out for a pizza. I also cooked the chicken in olive oil and garlic. Pizza dough to make 1 large pizza ½ cup sundried tomato pesto 8-10 slices spicy salami 1 1/2 cups cooked shredded chicken 2 cups shredded Mozzarella cheese 1 Tbsp EACH dried basil and oregano ½ cup cornmeal 3/4 cup grated Parmesan cheese. With a floured fist, punch down the dough. It was very good. This is so yummy! I used an entire package and another handful of cheese and added torn fresh basil leaves as well on the top. Thanks for sharing this wonderful pizza recipe Lisa! Amount is based on available nutrient data. I substituted mushrooms for the artichokes and added onions and sliced cherry tomatoes. It was great and so easy anyway! Place the dough in a large bowl that has been brushed with oil. Congrats! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. This was so good and easy! Easy pizza dinner that uses chicken and pesto for a great meal. Arrange chicken and artichokes over top; sprinkle with cheese. Sign up for the Recipe of the Day Newsletter Privacy Policy, Lovers' Chicken (A Take on Chicken Piccata), Peruvian Roast Chicken (Pollo a la Brasa). The only change I made was related to the cheese. In a large bowl, combine 3 cups flour and 1 teaspoon salt. I used mozzarella because it's what I had on hand. Roll dough out to a 9 X 13 inch rectangle. You saved Chicken Pesto Pizza to your. Make a well in the center of the flour and add the yeast mixture and oil. Bake 25 to 30 minutes. I always figure the more cheese the better! Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the … June 7, 2014 at 11:19 pm. Place the pesto onto the pizza dough and spread it around the surface of the pizza. My brother loved it and ate slice after slice. Blend until … Because the pizza dough was already made – I make them in batches now – it took all of 3-4 minutes to throw together and just about 15 minutes to cook. Spread roasted garlic on pizza crust (mash it and spread), and top with pesto sauce. I'll try that next time because I will make it again! Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges. Creamy pesto, succulent flame-cooked chicken, and earthy mushrooms come together for a pizza that tastes truly incredible. I've never used fontina cheese and all I had at home was an Italian blend of mozzerela and romano.