Chicken Pesto Pizza (Nut Free)

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.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings slices of 1 large pizza

Calories 172kcal

Author Meghan

Equipment

pizza stone
parchment paper

Ingredients

For the Basil Mixture:

½ 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
½ orange pepper diced
~2-3 tablespoons basil mixture see below
1 cup give or take, shredded mozzarella cheese
½ batch homemade pizza crust recipe see note, or prepared crust

Instructions

Preheat oven to 450°F. Place a pizza stone on a lower middle rack.

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 ½ tablespoon seasoning.
Before chicken is cooked through, add vegetables and remaining ½ 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.

Notes

Nutritional information is only an estimate. Calculation does not include crust.

Thick and Chewy Homemade Pizza Crust recipe and Thin Crust Pizza recipe

Source: Adapted from Meet Me in the Kitchen

You're Gonna Bake It After All

bakeitafterall.com

Nutrition