Who doesn’t love a good pizza? I really think it should be its own food group! Bread, cheese, what could be better? Well what if you could have those things and still call it healthy? My Pesto Pizza with Chicken can do just that…
Ok, this post is going to make me HUNGRY!!! First, you are going to need to defrost some of that pesto that you froze from my How to Freeze Pesto post. Choose your favorite and let it defrost in the refrigerator or the sink. I like to buy fresh whole grain pizza dough from my grocery store or health food store to use. I do not bake, so this is a healthier and tastier alternative to the pizza crust in a can. I find fresh pizza dough in the deli section. Let it rise for at least a half hour before assembling your pizza.
Choose whatever topping you have on hand to make your Pesto Pizza with Chicken. I happened to have avocado, tomatoes (fresh from the garden) and red bell peppers.
My Pesto Pizza with Chicken comes together really quickly and easily. It is tasty and actually pretty good for you:) Loaded with fresh veggies, lots of lean protein and whole grains. A winner in my books!
- 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!
Pesto Chicken with Chicken is sure to be a family favorite!!
