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Chicken Pesto Pizza Recipe
|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)|
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 mg
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
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.