Christmas Pesto Chicken Pizza
This is the only pizza I make now. We love it! Keeping the spices simple helps the flavors of the chicken and vegetables come through. The pizza tastes incredible and is good for you, too.
Serves 8 servings
Prep: 35 min
Rising Bake: 20 min.
INGREDIENTS
- 2 teaspoons active dry yeast
- 1 cup warm water (110° to 115°)
- 2 to 3 / 4 cups bread flour
- 1 tablespoon plus 2 teaspoons olive oil, divided
- 1 tablespoon sugar
- 1 to 1 / 2 teaspoons salt, divided
- 1 / 2 pound boneless skinless chicken breasts, cut into 1 / 2 inch pieces
- 1 small onion, halved and thinly sliced
- 1 / 2 each small green, sweet red and yellow peppers, julienne-d
- 1 / 2 cup sliced fresh mushrooms
- 3 tablespoons prepared pesto
- 1 to 1 / 2 cups (6 ounces) shredded part-skim mozzarella cheese
- 1 / 4 teaspoon pepper
DIRECTIONS
- In a large bowl, dissolve yeast in warm water. Beat in 1 cup flour, 1 tablespoon oil, sugar and 1 teaspoon salt. Add the remaining flour; beat until combined.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
- In a large nonstick skillet over medium heat, cook the chicken, onion, peppers and mushrooms in remaining oil until chicken is no longer pink and vegetables are tender. Remove from the heat; set aside.
- Punch dough down; roll into a 15 in. circle. Transfer to a 14 in. pizza pan. Build up edges slightly. Spread with pesto. Top with chicken mixture and cheese. Sprinkle with pepper and remaining salt.
- Bake at 400° for 18 to 20 minutes or until crust and cheese are lightly browned.
- Freeze option: Bake pizza crust as directed; cool. Top with all the ingredients as directed and securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary. Yield: 8 slices.
