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Chicken Pesto Pizza

  Cornmeal 1 Cup (16 tbs)
  Frozen bread dough 1 Pound, thawed (1 Loaf)
  Non stick cooking spray 1 Tablespoon
  Chicken breast tenders 8 Ounce, cut into 1/2-inch pieces
  Red onion 1⁄2 , cut into quarters and thinly sliced
  Prepared pesto 1⁄2 Cup (8 tbs)
  Plum tomatoes 2 Large, seeded and diced
  Shredded pizza cheese blend/Shredded mozzarella cheese 4 Ounce (1 Cup)

Preheat oven to 375°F.
Sprinkle baking sheet with cornmeal.
Roll out bread dough on floured surface to 14X8-inch rectangle.
Transfer to prepared baking sheet.
Cover loosely with plastic wrap; let rise 20 to 30 minutes.
Meanwhile, spray large skillet with cooking spray; heat over medium heat.
Add chicken; cook and stir 2 minutes.
Add onion and pesto; cook and stir 3 to 4 minutes or until chicken is cooked through.
Stir in tomatoes.
Remove from heat; let cool slightly.
Spread chicken mixture evenly over bread dough within 1 inch of edges.
Sprinkle with cheese.
Bake on bottom rack of oven about 20 minutes or until crust is golden brown.
Cut into 2-inch squares.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3571 Calories from Fat 1404

% Daily Value*

Total Fat 155 g239.2%

Saturated Fat 40.3 g201.4%

Trans Fat 0 g

Cholesterol 192.8 mg64.3%

Sodium 6004.4 mg250.2%

Total Carbohydrates 399 g133%

Dietary Fiber 27 g108%

Sugars 25.4 g

Protein 119 g238.5%

Vitamin A 39.4% Vitamin C 46.4%

Calcium 150.2% Iron 107%

*Based on a 2000 Calorie diet

Chicken Pesto Pizza Recipe