PESTO CHICKEN PIZZA
This is the only pizza I make now. We love it! Keeping the spices simple helps the flavors of the chicken and vegetables come through. The pizza tastes incredible and is good for you, too. -Heather Thompson, Woodland Hills, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 slices.
Number Of Ingredients 13
Steps:
- 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., 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. Freeze option: Securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.
Nutrition Facts : Calories 293 calories, Fat 10g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 601mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
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
CREAMY CHICKEN BACON PESTO PASTA RECIPE BY TASTY
Here's what you need: bacon, boneless, skinless chicken breasts, salt, pepper, garlic powder, onions, garlic, spinach, milk, fettuccine, pesto, parmesan cheese, fresh parsley
Provided by Pierce Abernathy
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large pot or Dutch oven over medium-high heat, cook the bacon until crispy. Add chicken and season with salt, pepper, and garlic powder. Cook until the chicken is no longer pink, then remove from the pot and set aside.
- Add the onions and garlic and cook to the pot and cook until softened. When onions are caramelized, add spinach and cook until wilted. Add the milk and bring to boil. Add the fettuccine to the boiling milk and cover. Cook the fettuccine over medium heat until the milk thickens and the pasta is cooked, about 7 minutes.
- Return the chicken to the pot. Stir in the pesto and Parmesan. Garnish with parsley and more Parmesan.
- Enjoy!
Nutrition Facts : Calories 1238 calories, Carbohydrate 115 grams, Fat 49 grams, Fiber 6 grams, Protein 81 grams, Sugar 23 grams
GARLIC CHICKEN & BACON PIZZA
Cooking creme is the secret to adding a lot of flavor without a lot of extra ingredients in this pizza. It's our go-to for game night. We love it; you're going to love it, too! -Josee Lanzi, New Port Richey, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place pizza crust on a greased 14-in. pizza pan. Spread with cooking creme. Top with chicken and bacon; sprinkle with cheese., Bake at 425° for 10-15 minutes or until cheese is melted.
Nutrition Facts : Calories 303 calories, Fat 11g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 801mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.
BACON-BASIL PESTO AND CHICKEN PIZZA
Steps:
- In a medium skillet, cook 6-7 slices of bacon (or more as desired). Finely chop of half of the bacon for the pesto sauce, while reserving the rest for topping. In the same skillet, cook chicken breast over medium heat until cooked through. Shred chicken and set aside. Add basil leaves and garlic to a food processor. Blend together until only fine pieces remain. Add Parmesan cheese. Blend until combined. With food processor running on low, slowly drizzle in enough olive oil until a spreadable consistency is reached. Transfer mixture to a small bowl. Stir in bacon. Lightly grease a baking sheet with olive oil. Gently stretch and shape dough to desired size. Add to a cold oven. Heat oven to 425°F. When oven is ready, remove pizza crust. Spread bacon-basil pesto sauce in an even layer. Top off with shredded mozzarella, followed by bacon, chicken and finally a sprinkle of ground black pepper. Bake pizza for 15-20 minutes or until desired crispness is reached. Slice and serve.
ROASTED GARLIC CHICKEN & BACON PIZZA RECIPE BY TASTY
Here's what you need: garlic, olive oil, kosher salt, freshly ground black pepper, boneless, skinless chicken breast, boneless, skinless chicken thigh, paprika, italian seasoning, hickory smoked thick cut bacon, pizza dough, pizza sauce, shredded mozzarella cheese, shredded cheddar cheese, fresh parsley
Provided by Napoleon
Categories Lunch
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the grill to 400°F (200°C).
- Place the garlic heads on a small sheet of aluminum foil. Drizzle 1½ tablespoons of olive oil over the garlic and season with ½ teaspoon salt and ½ teaspoon pepper, then wrap tightly. Place the garlic on one side of the grill, close the lid, and roast for 35-40 minutes, until the cloves are tender and golden brown. Remove from the grill and let cool for 10 minutes, then unwrap the foil and squeeze the garlic cloves out of the skins.
- Meanwhile, season the chicken breast and thigh with the remaining 1½ teaspoons of salt, remaining 1½ teaspoons black pepper, the paprika, Italian seasoning, and 2 tablespoons of olive oil. Add the seasoned chicken to the rotisserie basket and turn on the motor so that the chicken rotates and cooks evenly. Cook for 10-12 minutes, or until the internal temperature reaches 165°F (75°C). Remove the chicken and let rest for about 5 minutes, then roughly chop.
- Heat a small cast-iron skillet on the sizzle zone over medium-high heat. Add the bacon to the pan and cook, flipping occasionally, for 6-8 minutes, until very crispy and cooked through. Remove the bacon from the pan and roughly chop.
- Roll out the pizza dough to your desired shape, about ½ inch thick. Brush the remaining ¼ cup of olive oil over both sides of the dough, then place directly on the grill grates (or use a pizza stone if preferred). Close the lid and cook for 5-6 minutes, or until the bottom is lightly browned.
- Flip the dough over and top with the pizza sauce, mozzarella cheese, cheddar cheese, chopped chicken, chopped bacon, and roasted garlic cloves. Close the lid and cook for another 5-6 minutes, or until the bottom of the dough is cooked through and the cheese has melted.
- Remove the pizza from the grill and sprinkle with the parsley. Slice and serve immediately.
- Enjoy!
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BACON-BASIL PESTO AND CHICKEN PIZZA | BAKED BY RACHEL
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- Prepare dough: In a measuring cup, combine warm water (115-120°F) with active dry yeast and sugar. Allow yeast to proof.
- Meanwhile, in the bowl of a stand mixer, add 2 1/2 cups of all purpose flour and salt. When yeast is ready, turn mixer on low and slowly drizzle in liquid. Increase mixer speed and continue mixing until dough comes together. Add additional flour as needed until dough no longer sticks to the sides of the bowl. Transfer to a lightly greased bowl, cover and allow to rise in a warm location for at least one hour.
- In a medium skillet, cook 6-7 slices of bacon (or more as desired). Finely chop of half of the bacon for the pesto sauce, while reserving the rest for topping. In the same skillet, cook chicken breast over medium heat until cooked through. Shred chicken and set aside.
- Add basil leaves and garlic to a food processor. Blend together until only fine pieces remain. Add Parmesan cheese. Blend until combined. With food processor running on low, slowly drizzle in enough olive oil until a spreadable consistency is reached. Transfer mixture to a small bowl. Stir in bacon.
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