Chicken Pesto Spinach Pizza Recipes

Steps:

• Preheat oven to 450°. In a large skillet, heat oil over medium-high heat. Add spinach; cook and stir just until wilted. Remove from heat; stir in 1/4 cup pesto. In a small bowl, toss chicken with remaining pesto., Place crust on an ungreased baking sheet. Spread with spinach mixture; top with chicken, mozzarella cheese and bacon. Drop ricotta cheese by rounded teaspoonfuls over top; sprinkle with Parmesan cheese. Bake 8-10 minutes or until cheese is melted.

Steps:

• Preheat oven to 375°. Pound chicken breasts with a meat mallet to 1/4-in. thickness., In a food processor, combine spinach, basil, garlic, oil, cheese, walnuts and broth. Cover and process until blended. Stir in tomatoes, artichoke hearts, 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread over chicken. Starting at a short side, roll up and secure with toothpicks. , Place in two greased 11x7-in. baking dishes, seam side down. Sprinkle with remaining salt and pepper. Bake 40-45 minutes or until a thermometer reads 170°. Discard toothpicks before serving.

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.

Steps:

• Chicken and robust pesto dressing combine with our Baby Spinach for this richly seasoned salad.
• Grill the Chicken:
• When grill is hot, cook chicken on both sides.
• Take chicken up onto a warm plate.
• Set aside for 10 minutes (it will finish cooking).
• Make the Dressing:
• In food processor, place all dressing ingredients.
• Pulse to make pesto, scraping sides w/ rubber spatula.
• Blend until creamy.
• Note: If you use a blender, add extra olive oil if needed.
• Make the Salad:
• Place greens into a large salad bowl.
• Toss with pesto dressing & thawed peas.
• Mix well & serve on 4 plates.
• Slice chicken breast & lay on top of salad.
• Sprinkle with crumbled cheese & almonds.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix the spinach and pesto together in a bowl; spread half the mixture into the bottom of a glass baking dish. Place the chicken breasts onto the spinach mixture; top with the rest of the mixture. Cover the dish with aluminum foil.
• Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 30 minutes. Uncover and sprinkle the Parmesan cheese. Return to the oven and bake until the cheese has begun to melt and brown, about 15 minutes.

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.

Steps:

• 1. Set Oven to 450F
• 2. After letting the pizza dough reach room temperature, knead it on the counter in some flour for a few minutes. Roll it out with a roller until it reaches desirable size (or about 12 in. long)
• 3. With a spoon, spread your pesto sauce around the pizza. Leave about an inch or more empty around the outsides for the crust.
• 4. Add cheese, small pieces of chicken, and any other desired toppings that need to be cooked
• 5. Cook on an oiled baking pan for about 10 minutes/ until crust is starting to get hard
• 6. Take out and add spinach/other greens/ other toppings, cook for 1-2 more minutes
• 7. Take out, let it cool off a little bit, garnish and enjoy!