Chicken Pesto Pizza with Roasted Red Peppers & |
| Name: |
Crystal Veillette |
| Base: |
Ft Campbell, KY |
| Recipe: |
1 can (10 ounces) premium white-meat chicken, packed in water, drained
1/3 cup diced onion
2 garlic cloves, minced
2 tablespoons olive oil
4 tablespoons pesto sauce, divided
Vegetable oil spray
1 package (10 ounces) refrigerated pizza dough
1 cup fresh,1-inch pieces asparagus, cut in 1-inch pieces or 1 cup canned, cut asparagus, drained
1 cup chopped, fresh red bell peppers (roasted*) or 1 cup canned, roasted red bell peppers , drained
1/2 cup (2 ounces) shredded, part-skim mozzarella cheese
1 ounce feta cheese, crumbled
Heat oven to 400°F. Brown chicken with onion and garlic in olive oil in a medium, non-stick skillet. Remove from heat; blend with 2 tablespoons pesto sauce; set aside.
Lightly coat a 9x12-inch baking sheet or a 14-inch pizza stone with vegetable oil spray. Press or roll dough onto baking sheet or pizza stone to desired thickness. Spread remaining 2 tablespoons pesto sauce over dough, leaving a 1-inch edge. Arrange chicken mixture, asparagus and roasted red peppers on top. Sprinkle with cheeses.
Bake for 12 to 15 minutes until cheeses melt and crust is lightly browned.
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