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.
Equipment
- pizza stone
- parchment paper
Ingredients
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)
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 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.
Notes
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
