Pesto Pizza with Chicken
- 1 Deli-fresh whole grain pizza crust
- ½ cup pesto
- 1 Tbsp extra virgin olive oil (divided)
- 1 lb boneless, skinless chicken breast (chopped into bite-size pieces)
- 1 Tsp Montreal Seasoning
- 1 cup cherry tomatoes
- 1 avocado (peeled and chopped)
- 1 red bell pepper (seeded and chopped)
- ½ cup Monterrey jack cheese
- ¼ cup Parmesan cheese
- Let the dough rest on the counter in a bowl for 30 minutes. It needs to come to room temperature and rise just a bit.
- Pre-heat the over to 400 F (or whatever the instructions for your dough advise).
- While the dough is resting, wash and chop all your veggies. Set aside for later.
- Chop your chicken.
- Place a medium skillet over medium-high heat.
- Spray with pan with olive oil.
- Add thechicken, once the pan is hot.
- Season with Montreal Seasoning.
- Saute the chicken until cooked through (approximately 7-8 minutes) and set aside but keep warm.
- Roll the dough out until it reaches ⅓ inch thickness and the desired shape for the pan/stone that will be used.
- Line the pan with aluminum foil for easy clean-up.
- Place dough on pan and place in the oven for 5-7 minutes to begin crisp on the edges.
- Take the crust from the oven.
- Spread your pesto evenly around the top of the crust.
- Add the chicken and veggies.
- Top with the cheeses.
- Bake for 15-20 minutes or until the crust is golden and the cheese is bubbly!
Recipe by Becky's Best Bites at https://beckysbestbites.com/pesto-pizza-with-chicken/
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