ARTICHOKE CHICKEN PESTO PIZZA
Make pizza night an upscale affair with this fun twist on the traditional pie. A prebaked crust and prepared pesto keep things quick and easy. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 8 slices.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Place crust on an ungreased 12-in. pizza pan. Spread with pesto. Arrange chicken and artichokes over top; sprinkle with cheese. Bake until golden brown, 10-12 minutes. If desired, top with Parmesan cheese and minced fresh basil.
Nutrition Facts : Calories 381 calories, Fat 20g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 880mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 4g fiber), Protein 23g protein.
ARTICHOKE CHICKEN PIZZA
Give this pizza a try, and you'll see how easily convenience foods can transform your kitchen into an aromatic pizzeria. Marinated artichoke hearts help gives that rich entree a flavorful twist, breaking up ordinary weeknight fare. And if time's tight, save a few minutes by using a package of cooked and cubed chicken.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll out pastry into a 15x10x1-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Prick pastry thoroughly with a fork. Bake at 400° for 11-13 minutes or until lightly browned., Meanwhile, in a large skillet, saute chicken and onion in oil until chicken juices run clear. Stir in the tomatoes, artichokes, olives and oregano. Remove from the heat., Spread Alfredo sauce over crust. With a slotted spoon, spoon chicken mixture over sauce; sprinkle with the cheese. Bake for 5 minutes or until cheese is melted.
Nutrition Facts :
CRISPY ARTICHOKE PESTO-STUFFED CHICKEN
Pesto transforms a simple Italian-inspired dish into something special. And since it's packed with flavor, the pesto only needs a few other ingredients -- artichokes, Parmesan and provolone cheese -- to make a filling fit for these crispy, golden brown chicken cutlets.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Position an oven rack in the upper third of the oven and preheat to 400 degrees F. Fit a rimmed baking sheet with a baking rack.
- Combine the artichoke hearts, pesto and 1/4 cup of the Parmesan in a food processor and pulse until finely chopped, 10 to 12 pulses. Set aside.
- Sprinkle the chicken cutlets with salt and pepper and arrange them pounded-side up on a work surface. Divide the provolone evenly among the cutlets, leaving a 1/4-inch border around the edges, then top evenly with the pesto and artichoke filling. Starting at the short end of each cutlet, roll up to enclose the filling. Secure with a wooden skewer and season with more salt and pepper.
- Put the flour in a shallow dish. Put the eggs in a second shallow dish and beat until very loose. Mix the breadcrumbs and remaining 1/4 cup Parmesan in a third shallow dish. Coat the chicken roll-ups first in the flour, then dip in the egg, letting any excess drip off. Last, coat fully with the breadcrumb mixture and transfer to a plate.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Put 3 of the roll-ups in the skillet seam-side down and cook, flipping as needed, until golden brown on all sides, about 5 minutes. Transfer to the prepared baking sheet. Wipe out the skillet and heat the remaining 2 tablespoons oil. Cook the remaining roll-ups in the same method, then transfer to the baking sheet. Bake the roll-ups until cooked through, about 15 minutes. Remove the skewers before serving.
PESTO PIZZA WITH FETA AND ARTICHOKES
Provided by Eddie Jackson
Categories main-dish
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the dough: Mix the sugar and yeast in 1 1/2 cups warm water (100 to 110 degrees F).
- Let sit until foamy, 3 to 5 minutes.
- Stir in the olive oil. In a mixer fitted with the paddle attachment, combine the yeast mixture with the flour and salt and mix on low until smooth.
- Switch to the dough hook and knead on medium, adding a little more flour or water if needed, until the dough forms a loose, sticky ball around the hook. Increase the speed to medium-high and knead until the dough is soft, smooth and springy, 2 to 3 minutes.
- Put the dough in a large bowl, drizzle with olive oil and turn to coat. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours.
- For the topping: Meanwhile, in a food processor, combine the basil, pine nuts, garlic and 3 cups of the arugula. Process to make a chunky paste. Add 1/4 cup olive oil and process until smooth. Add the Parmesan and pulse just until incorporated. Season lightly with salt and pepper.
- In a medium skillet, cook the bacon until crisp. Drain on paper towels.
- When the dough has risen, preheat the oven to 500 degrees F with a baking stone on the bottom rack.
- Punch down the dough. Brush an 18-by-13-inch rimmed half-sheet pan liberally with olive oil. Transfer the dough to the pan and press it all the way into the corners (it helps to cover the dough with a sheet of plastic wrap while pressing so the dough doesn't stick to your fingers).
- Bake on the preheated stone until the dough has puffed and just begins to color, 8 to 10 minutes.
- Remove the dough from the oven, loosen from the baking sheet with a metal spatula and brush lightly with olive oil. (The crust can be baked ahead to this point and topped and finished in the oven later, if desired.)
- Spread the pesto on the dough almost to the edges. Top with the mozzarella, feta, artichokes, cooked bacon and jalapeno slices.
- Bake on the top rack until the cheese is browned and crusty, about 8 minutes more.
- In a large bowl, toss the remaining 3 cups arugula with the remaining tablespoon olive oil and the jalapeno brine. Season with salt and pepper and scatter over the pizza. Cut into squares to serve.
CHICKEN PESTO PIZZA
Easy pizza dinner that uses chicken and pesto for a great meal. If fontina is not available at your store, just substitute mozzarella.
Provided by Lisa
Categories World Cuisine Recipes European Italian
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese.
- Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.
Nutrition Facts : Calories 457 calories, Carbohydrate 37.9 g, Cholesterol 61.1 mg, Fat 21.9 g, Fiber 2.9 g, Protein 29.7 g, SaturatedFat 7 g, Sodium 767.3 mg, Sugar 1.5 g
PESTO-ARTICHOKE PIZZA
This IS AMAZING! My own personal recipe:) The massive amounts of veggies stay moist and absorb every ounce of garlic pesto flavor, the crust is crisp...the pizza is quick, easy, satisfying, flavorful and healthy! Piled high with veggies and other good stuff, this puppy will satisfy even the most skeptical pizza gourmet. Try adding garlic grilled chicken for a carnivorous twist. ROWR!
Provided by maesyn
Categories Potluck
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- PREP: defrost spinach in microwave; cut tomatoes into large chunks; cut artichoke quarters in half.
- Spread pesto on crust.
- Toss a thin coat of shredded cheese over the pesto.
- Then begin to layer vegetables.
- First spread spinach evenly.
- Then top with artichokes, followed by diced tomatoes.
- Sprinkle a thicker layer of cheese on top of the vegetables (the cheese will hold it together).
- Drop small balls of goat cheese, sprinkle pine nuts, and finally add some shredded fresh basil to the top of the pizza.
- Bake according to pizza crust instructions.
- (usually 10 minutes).
- It's always a huge hit- and addictively delicious!
Nutrition Facts : Calories 3.7, Sodium 1, Carbohydrate 0.8, Fiber 0.2, Sugar 0.5, Protein 0.2
PESTO PIZZA WITH ARTICHOKES & PROSCIUTTO
Fragrant and sophisticated, a pesto topping helps make this pizza really special
Provided by Good Food team
Categories Buffet, Lunch, Main course, Supper
Time 45m
Yield Serves 3 generously, 4 at a pinch
Number Of Ingredients 8
Steps:
- Make up the pizza mix according to instructions (you will need to use both packets that are in the box). Roll out quite thinly and use to line the base of a 28-30cm shallow square or round baking tin. Let stand according to packet instructions and preheat the oven to 220C/gas 7/fan 200C.
- Mix the tomatoes with 2 tbsp of the pesto and spread over the pizza, leaving a bare rim around the edge. Scatter the artichokes and prosciutto on top (the ham tears as you remove it from the packet, which is what you want). Cover with the mozzarella and sprinkle with the Parmesan and some freshly ground black pepper, then drizzle with the rest of the pesto mixed with the artichoke oil.
- Bake for about 20 minutes until the base is cooked through and the cheese has melted. Serve hot.
Nutrition Facts : Calories 694 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 69 grams carbohydrates, Fiber 3.5 grams fiber, Protein 30 grams protein, Sodium 1 milligram of sodium
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