Pesto Pizza Recipes
I created this pizza loosely based on a chicken pizza I had at a restaurant. I love all the vegetables and flavors in it. The amounts can be adjusted to your preference. This is a fork and knife style pizza.
- wheat pizza dough
- 1/2 cup pesto sauce
- 1/2 lb. grilled chicken strips, cut into "chunks"
- 1 (16 oz.) can artichoke hearts (packed in water not oil), quartered
- 1 bunch fresh spinach, julienned
- 1 bunch fresh basil, julienned
- 3/4 cup feta cheese
- 1 cup shredded mozzarella cheese
- 2 tomatoes, sliced
Preheat oven to 425 degrees F.
Spread pizza crust on pizza stone, pan, or cookie sheet. Spread pesto sauce over crust. Top with chicken, artichoke hearts, basil and spinach, followed by feta and mozzarella cheese. Arrange sliced tomatoes over the top. The pizza will look to be piled very high, but the spinach will cook down.
Bake at 425 degrees F for about 20 minutes. Let cool and slice. Sometimes that first slice releases some juices when you pick it up so I always keep a paper towel handy just in case.
By Stephanie from Hillsboro, OR
Published by ThriftyFun.
© 1997-2021 by Cumuli, Inc. All Rights Reserved.