Meghan
In this Chicken Pesto Pizza, chicken is sauteed with zucchini and bell peppers and placed on top of a crust with nut free bail sauce then mozzarella cheese.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Italian
pizza stone
parchment paper
For the Basil Mixture:
- 1/2 tablespoon store bought basil puree
- 2 tablespoons grated Parmesan
- 2 tablespoons olive oil
For the Pizza:
- 1 tablespoon grapeseed or olive oil
- 2 chicken breasts (cut into small pieces)
- 1 tablespoon (Italian or pizza seasoning, divided)
- 1 medium zucchini (diced)
- 1 yellow onion (diced)
- 1 red pepper (diced)
- 1 green pepper (diced)
- 1/2 orange pepper (diced)
- ~2-3 tablespoons basil mixture (see below)
- 1 cup (give or take, shredded mozzarella cheese)
- 1/2 batch homemade pizza crust recipe (see note, or prepared crust)
Prepare Basil Mixture:
In a small bowl, whisk together the basil puree, Parmesan, and olive oil.
Set aside and make the chicken and veggie mixture.
Prepare Pizza Topping:
Heat the oil over medium/high heat, and cook the chicken for a few minutes. Sprinkle with 1/2 tablespoon seasoning.
Before chicken is cooked through, add vegetables and remaining 1/2 tablespoon seasoning. Cook until chicken is done and veggies are tender.
Assemble and Bake Pizza:
Roll out dough on a piece of parchment paper. Prebake crust for a few minutes on a pizza stone, keeping the dough on the parchment even in the oven.
Spread basil mixture evenly over pizza crust. Top with chicken/veggie mixture and mozzarella cheese. Bake for 5 minutes or until cheese melts.
Keyword chicken, Italian, pizza