Chicken Pesto Pizza
photo by Amber C.
- Ready In:
- 1hr 40mins
- Ingredients:
- 15
- Yields:
-
1 15 inch Pizza
- Serves:
- 8
ingredients
- 1 1⁄8 cups warm water
- 1 1⁄2 tablespoons olive oil
- 1 1⁄2 teaspoons salt
- 3 1⁄3 cups all-purpose flour
- 1 1⁄2 teaspoons sugar
- 1 1⁄2 teaspoons yeast
- 1⁄2 cup pesto sauce
- 3 cups shredded mozzarella cheese
- 10 ounces cooked diced boneless skinless chicken breasts
- 1 (7 ounce) can mushrooms (or fresh)
- 1⁄2 cup sliced kalamata olive
- 1⁄2 cup marinated artichoke hearts
- 1 medium tomatoes, sliced
- 1 green pepper, sliced
- 1 small onion, sliced
directions
- Place the ingredients for the dough in the bread machine in the order given (ending with the yeast). Set to the dough cycle.
- When done, remove to floured board, if using immediately. Or place in a bowl greased with olive oil, turn to coat it, cover with plastic wrap and refrigerate until ready to use.
- Shape pizza dough into a crust, roughly 15 inches, and place on a lightly floured cookie sheet.
- Bake in the preheated 400 degree oven for about 8 minutes until mostly baked. (Sometimes piercing the dough with a fork beforehand helps keep air bubbles away).
- Let crust cool for a few minutes before adding toppings.
- Starting in the middle of the crust, spread out the pesto sauce in a circular motion until the pizza dough is covered.
- Sprinkle with one cup of cheese.
- Spread out remaining ingredients, holding the cheese back for last. Sprinkle the remaining cheese over the toppings.
- Bake in a 400 degree oven until cheese is a light golden brown. (Approx 8-10 minutes).
Questions & Replies
Reviews
-
I make pizza almost every weekend so I am always looking for different varieties. The crust is very good, I'm going to replace the one I usually use with this! I only used half of the green pepper (sliced very thin) half the onion and only 6 oz chicken because it was starting to get overloaded! Next time I think I will add a little more pesto. We don't eat many artichokes or kalamata olives but really liked it! I cooked it on a hot pizza stone so it baked in about 8 minutes. Made this for PAC SPRING 2010, thanks!
RECIPE SUBMITTED BY
WildLightning
United States
I'm a born and raised city girl who moved to a small town, and love it! I now live in Lexington KY, and I am trying to adjust back to the larger town feel. One good thing...more restaurants! I love to cook, and learned from my father, who passed away 4 years ago. He cooked by throwing things together, and it always tasted great. I love to experiment in the kitchen, and am thrilled when my husband calls me a good cook. Really, I just love to do it!