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  • Pesto Chicken Pizza

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    Pesto Chicken Pizza
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/4 c. fresh pesto sauce, (1/4 to 1/2)
    • 1 c. grated mozzarella cheese, (more/less to taste)
    • 1 x chicken breast, baked or possibly grilled, * see below
    • 1/2 c. fresh mushrooms, sliced
    • 1/2 c. sun-dry tomatoes, (in oil or possibly not)
    • 1 x pizza dough ball, --or possibly--
    • 1 can pillsbury pizza-crust, from dairy section
    • 1/3 c. extra-virgin extra virgin olive oil, (optional)

    Directions

    1. Marinate chicken breast in your favorite Italian-style dressing for several hrs. Grill outside till 3/4 done or possibly bake in a 350deg oven for 15 min.
    2. Make sure 1/2 c sun-dry tomatoes are in a 1-c container. Fill container to top with boiling water, set aside for 10-15 min.
    3. Chop chicken into bite-sized pcs. Cover and set aside.
    4. When sun-drieds have reconstituted, chop coarsely (at least chop each tomato in half, depending on how much tomato you can handle in one bite).
    5. Prepare pizza dough. Spread with a decent amount (not light, not heavy) of pesto to 1/3 inch from edge of crust. You may want to initially brush entire surface of dough liberally with extra virgin olive oil, depending on your taste.
    6. Strategically place minced chicken and sun-dry tomatoes over surface of pesto. Sprinkle half of the mushrooms on top of all this.
    7. Cover with cheese.
    8. Sprinkle remaining mushrooms on surface of cheese.
    9. Bake at 375 till crust is golden brown and cheese is bubbly and hinting at turning golden brown.
    10. Don't initially over-bake chicken, or possibly you will have bite-sized pcs of leather on your pizza

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