In our house, pizza is very traditional-red sauce, cheese, pepperoni, etc. I’ve been wanting to try this recipe from Taste of Home, so I added it to my menu last week. My husband and I LOVED it! Since I had made a pizza dough and froze it, I had enough dough for two pizzas. I rolled it out, cut it in half, and used half for the Chicken Pesto Pizza. For the other half, I split it between the boys, and Lucas made his own pepperoni/sausage pizza and Matthew made a stromboli for himself. In situations like that, I don’t feel like I’m making “two meals”-one for us and one for the kids. The Chicken Pesto Pizza was SO great-light, healthy, and fun to eat.
- 2 teaspoons active dry yeast
- 1 cup warm water (110° to 115°)
- 2-3/4 cups bread flour, divided
- 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 (6 ounces) shredded part-skim mozzarella cheese
- 1/4 teaspoon pepper
- In a large bowl, dissolve yeast in warm water. Beat in the 1 cup flour, 1 tablespoon oil, sugar and 1 teaspoon salt. Add the remaining flour; beat until combined.
- 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.
- In a large nonstick skillet 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.
- 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.
- Bake at 400° for 18-20 minutes or until crust and cheese are lightly browned
You’ll notice that the beginning of the recipe is for the crust. I had already made and froze mine, so I skipped that part. I think this would work with a prepared crust, or one from a pouch as well. Also, I added some halved grape tomatoes to our pizza to give it a little more color. When cooking the chicken, peppers, and onions for this pizza, it would be easy to throw in some extra of each ingredient. Simply top your pizza with it, then freeze the rest for a future Chicken Pesto Pizza.
This is linked to Tasty Tuesday at Balancing Beauty and Bedlam.