Chicken Pesto Pizza Recipe

Marinara sauce is the tried and true base for almost every pizza. Sure, you can throw caution into the wind and use ranch or alfredo sauce, but nothing beats the tangy punch of classic “red sauce,” to use the parlance of our times. In the end, however, branching out of your comfort zone is the only way to experience the myriad flavors other pizza bases have to offer. One such flavor is pesto, that thick basil-based sauce made of pine nuts, olive oil, garlic, Parmesan cheese, and sheep’s milk cheese. The word “pesto” means “pounding,” and thus many variations on traditional pesto exist. As such, this recipe for Chicken Pesto pizza will eliminate the time spent making your own in favor of a pre-made brand you can find at your local supermarket.



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To make this pizza, you will need the following ingredients:

-1 pizza crust
-1 jar of basil pesto
-2 chicken breasts, cooked and sliced into small strips
-1 cup of broccoli florets, chopped
-1 onion, sliced
-1 ½ cups of mozzarella cheese, shredded

To start, take the pizza crust and spread a healthy dose of the pesto on the top of the base. Make sure to spread it out so it covers it entirely and reaches all the way to the crust.

Next, take the broccoli florets and sliced onion and arrange evenly over the pesto. After this, do the same with the sliced chicken. Finally, top with mozzarella cheese.

The beauty of this pizza is its versatility. Provided you use the pesto as a base, you can add whatever toppings you’d like to give it more flavor. One such example that goes well with the chicken is artichoke hearts.

Once your pizza has been sufficiently topped, stick that bad boy in an oven pre-heated to 375 degrees for 10-12 minutes or until the cheese is bubbly.

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Posted on June 8, 2012 at 9:00 AM