Sunday, September 1, 2013

Pesto Chicken Pizza

Chicken? and Pizza? Not exactly things a vegetarian and lactose intolerant person usually talks about, but after my best friend, Bailey, made this last weekend I knew it would be something I had to make for my meat-and-cheese eating family!

This pizza is loaded with yummy, healthy sauteed vegetables, pesto (healthy fats!) for sauce, and chicken and feta cheese on top of a whole wheat crust.

Pesto Chicken Pizza
Whole Wheat pre-made pizza crust
3 chicken tenderloins
1 bunch spinach
1 bell pepper, chopped
2/3 cup mushrooms, sliced
one onion, sliced
1/2 cup pesto sauce (Newman's Own makes a great pesto!)
1/2 - 2/3 cup feta cheese

1.Preheat oven to 350 degrees.
2.Saute onions, bell peppers, and mushrooms together over medium heat. While the vegetables are cooking, spread the pesto over the whole wheat crust.

3. Saute the spinach and set aside.

4. Cook the chicken tenderloins over medium heat until fully cooked. With a fork and knife shred the tenderloins into small bits.
5. Time to put the pizza together! Spread the sauteed spinach over the pizza, then spread the chicken, and layer the vegetables on top of the chicken. Finally, sprinkle the cheese on top.
6. Bake for 15 min at 350.

This recipe is very versatile, you can use any vegetables you have on hand. Plus, with pre-made crust and sauce it's one fast pizza! It got the Amanda approval, too! : )

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