Dinner
Chicken Pesto Pizza with Roasted Red Peppers and Asparagus
A gourmet pizza topped with pesto sauce, chicken, roasted peppers, and asparagus for a colorful, flavorful combination.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
- 1 (10 ounce) can premium whitemeat chicken, packed in water,
- drained
- 1/3 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 tablespoons basil pesto sauce,
- divided
- vegetable oil spray
- 1 (10 ounce) package refrigerated
- pizza dough
- 1 cup fresh asparagus cut in 1-
- inch pieces, or canned, cut
- asparagus, drained
- 1 cup chopped, fresh red bell
- peppers (roasted*) or canned,
- roasted red bell peppers, drained
- 1/2 cup shredded part-skim
- mozzarella cheese
- 1 ounce feta cheese, crumbled
Directions
- Heat oven to 400 degrees F. Brown chicken with onion and garlic in
- olive oil in a medium, non-stick skillet. Remove from heat; blend
- with 2 tablespoons pesto sauce; set aside.
- Lightly coat a 9x12-inch baking sheet or a 14-inch pizza stone with
- vegetable oil spray. Press or roll dough onto baking sheet or pizza
- stone to desired thickness. Spread remaining 2 tablespoons pesto
- sauce over dough, leaving a 1-inch edge. Arrange chicken mixture,
- asparagus and roasted red peppers on top. Sprinkle with cheeses.
- Bake for 12 to 15 minutes until cheeses melt and crust is lightly
- browned.
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