Pestochickenorshrimppizza Recipes

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PESTO CHICKEN PIZZA



Pesto Chicken Pizza image

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. -Heather Thompson, Woodland Hills, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 slices.

Number Of Ingredients 13

2 teaspoons active dry yeast
1 cup warm water (110° to 115°)
2-3/4 cups bread flour
1 tablespoon plus 2 teaspoons olive oil, divided
1 tablespoon sugar
1-1/2 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, julienned
1/2 cup sliced fresh mushrooms
3 tablespoons prepared pesto
1-1/2 cups shredded part-skim mozzarella cheese
1/4 teaspoon pepper

Steps:

  • 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 6-8 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 18-20 minutes or until crust and cheese are lightly browned. Freeze option: Securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

Nutrition Facts : Calories 293 calories, Fat 10g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 601mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

PESTO CHICKEN OR SHRIMP PIZZA



Pesto Chicken or Shrimp Pizza image

Came up with this one for pizza night...A hit with everyone in my family. Great with chicken or shrimp...whatever you have leftover. I think the balance of the savory pesto with the sweetness of tomato and caramelized onions turned out really nice. If you use a sweet onion such as Vidalia, you can omit the sugar. I used recipe #144195 with great results. Hope you enjoy!

Provided by little_wing

Categories     Chicken Breast

Time 32m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 thin pizza crust
1 cooked chicken breasts, shredded or 1/2-3/4 cup raw shrimp, peeled and deveined
6 garlic cloves, roasted and mashed
1/2 cup pesto sauce
1 small onion, halved and sliced
2 tablespoons butter
1 teaspoon balsamic vinegar
1/2 cup sliced mushrooms (optional)
1/2 tablespoon sugar substitute or 1/2 tablespoon sugar
1 small tomatoes, seeded, halved and sliced
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded (or grated)

Steps:

  • Preheat oven to 400.
  • Melt 1 tbs butter over med-high heat until it starts to foam.
  • Sautee mushrooms 5-7 minutes or until softened. Remove and set aside.
  • Add reminaing 1 tbs of butter and onion to pan and stir. Cover and let cook about 5 minutes until onions soften.
  • Remove lid and let cook 15-20 minutes or until nicely browned and caramelized, stirring midway. Pour balsamic vinegar and sprinkle sugar over onions and stir to combine.
  • Meanwhile, spread roasted garlic over crust.
  • Spread pesto over crust.
  • Top with chicken or shrimp, onions, mushrooms, tomato and cheeses.
  • Bake 10-12 minutes or until crust is brown and cheese is melted and bubbly and slightly browned.

Nutrition Facts : Calories 173.3, Fat 11.7, SaturatedFat 6.7, Cholesterol 46, Sodium 284.9, Carbohydrate 4.3, Fiber 0.4, Sugar 1.9, Protein 12.7

PESTO CHICKEN PIZZA



Pesto Chicken Pizza image

Provided by Food Network

Time 2h37m

Yield 1 (16-inch) pizza

Number Of Ingredients 10

1 cup warm water
1 (.25-ounce) package active dry yeast
1/2 teaspoon sugar
3 1/2 cups bread flour
Sea salt
1 1/2 teaspoons olive oil
6 ounces prepared pesto
8 ounces cooked chicken breast, chopped
1 cup shredded mozzarella cheese,
Fresh basil leaves, torn

Steps:

  • For the pizza dough: Place the warm water in a small bowl and stir in the yeast and sugar until dissolved. Cover the bowl with a clean towel and set aside until the liquid is foamy (about 10 minutes).
  • In a large bowl, combine 3 cups flour and 1 teaspoon salt. Make a well in the center of the flour and add the yeast mixture and oil. With a wooden spoon, beat the ingredients together to form a soft, sticky mass.
  • Turn the dough onto a well-floured work surface. With floured hands, knead the dough, adding more flour, a little at a time, until smooth and elastic, 8 to 12 minutes. Form the dough into a ball.
  • Place the dough in a large bowl that has been brushed with oil. Turn the dough to coat all sides with oil. Cover with wax paper and a clean towel, and place in a warm draft free place. Let the dough rise until doubled in size, about 1 hour.
  • With a floured fist, punch down the dough. Cover again and allow the dough to rise another 40 minutes.
  • The dough is now ready to be rolled out for a pizza.
  • For the pesto pizza: Place the rack in the center of the oven. Preheat the oven to 425 degrees F. Place the rolled-out pizza dough onto a 16-inch oiled pizza pan or screen.
  • Place the pesto onto the pizza dough and spread it around the surface of the pizza. Leave about a 1/2-inch border on the outside of dough.
  • Sprinkle the cheese evenly over the pizza. Place the chopped chicken on top of the cheese.
  • Bake 25 to 30 minutes. Check it occasionally to ensure it doesn't burn.
  • Remove the cooked pizza from the oven and let stand for 5 minutes (if you can wait that long). Sprinkle the basil on top of pizza, then cut and enjoy!

PESTO PIZZA RECIPE BY TASTY



Pesto Pizza Recipe by Tasty image

Here's what you need: all purpose flour, instant yeast, salt, hot water, olive oil, parmesan cheese, pine nuts, lemon juice, olive oil, garlic, fresh basil leaves, mozzarella cheese, shredded chicken breast, red onion, cherry tomatoes, fresh basil leaves

Provided by Tasty

Categories     Lunch

Yield 2 servings

Number Of Ingredients 16

3 cups all purpose flour
¾ teaspoon instant yeast
1 teaspoon salt
¼ cup hot water
3 ¾ teaspoons olive oil, plus more for drizzling
½ cup parmesan cheese
½ cup pine nuts, or other nut of your choice
2 tablespoons lemon juice, optional
⅓ cup olive oil
2 cloves garlic
1 ½ cups fresh basil leaves
¾ cup mozzarella cheese
½ cup shredded chicken breast
¼ red onion, thinly sliced
5 cherry tomatoes, chopped
4 fresh basil leaves

Steps:

  • Preheat oven to 425ºF/220ºC and prepare a sheet pan with parchment paper or corn meal.
  • Add flour, yeast, and salt to the Vitamix and pulse at variable 5 several times. Remove the lid plug and slowly add the water and olive oil while pulsing at variable 6. Stop pulsing once all of the water and oil have been added, and the dough forms a ball.
  • Place dough in an oiled bowl and flip it over so both sides get oiled. Rest until ready to use (at least 15 to 20 minutes).
  • In the 16-oz container, blend Parmesan, pine nuts, olive oil, and garlic cloves on variable 4 until smooth.
  • Add basil, then continue blend on variable 2 for 10 seconds, then increase to variable 6 and blend until smooth. If the mixture is not blending, add additional olive oil or a tablespoon of water or lemon juice, then continue to blend until smooth.
  • On the sheet pan, stretch out half of the dough to form a 12-14-inch (30 - 35 cm) pizza crust. Save remaining dough for later. (Tip: Leftover pizza dough makes for great cinnamon rolls!)
  • Spread half of the pesto onto the pizza dough and sprinkle with mozzarella. (Save remaining pesto for another time or freeze for up to 1 month.)
  • Add onions and chicken to the top of the pizza and bake for 10 to 15 minutes, or until cheese has melted and crust is light golden brown. Sprinkle with chopped tomatoes and a few fresh basil leaves.
  • Enjoy!

Nutrition Facts : Calories 1733 calories, Carbohydrate 175 grams, Fat 88 grams, Fiber 8 grams, Protein 59 grams, Sugar 5 grams

CREAMY PESTO CHICKEN



Creamy Pesto Chicken image

All the flavors of Italian pesto (fresh basil, pine nuts, Parmesan, and garlic) in a simple creamy sauce. Also works well with thinly sliced pork tenderloin. Add a splash of milk or cream for a slightly thinner sauce. Serve over rice or pasta with extra Parmesan cheese to sprinkle on top.

Provided by JODIE4

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
4 skinless, boneless chicken breast halves - cut into strips
4 large cloves garlic, sliced
3 ½ tablespoons sherry
¼ cup pine nuts
½ cup chopped fresh basil
1 (8 ounce) container reduced fat sour cream
3 tablespoons grated Parmesan cheese
ground black pepper to taste

Steps:

  • Heat the olive oil in a skillet over medium heat, and cook the chicken for about 5 minutes, until lightly browned. Mix the garlic and sherry into the skillet. Cook and stir until all the liquid has been reduced and the chicken is no longer pink and juices run clear.
  • Mix the pine nuts into the skillet, and cook 2 to 3 minutes over medium heat. Reduce the heat to low, and mix in the basil, sour cream, Parmesan cheese, and pepper. Continue cooking until heated through.

Nutrition Facts : Calories 311.4 calories, Carbohydrate 7.7 g, Cholesterol 86 mg, Fat 17.9 g, Fiber 0.6 g, Protein 28.6 g, SaturatedFat 6.6 g, Sodium 210.1 mg, Sugar 0.5 g

PERFECT CHICKEN PESTO PIZZA



Perfect Chicken Pesto Pizza image

When we are hungry for pizza around our house, we usually want something different than the same old pizza we can order from the local delivery places. This Chicken Pesto Pizza is requested time and time again!

Provided by Dine Dish

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

8 ounces chicken tenders
1 medium onion, thinly sliced
1/3 cup prepared pesto sauce
3 medium plum tomatoes, thinly sliced
14 inches prepared pizza crust
1 1/2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 450°F.
  • Cut chicken tenders into bite size pieces.
  • Spray a medium nonstick skillet with nonstick cooking spray and cook chicken over medium heat for 3 minutes.
  • Add onion and pesto; cook and stir 3 more minutes or until chicken is completely cooked through.
  • Arrange tomato slices and chicken mixture on pizza crust, leaving bare the 1 inch from the edge.
  • Sprinkle mozzarella cheese over the pizza.
  • Bake 8 minutes or until pizza is hot and cheese is melted and bubbly.

Nutrition Facts : Calories 138.9, Fat 6.8, SaturatedFat 3.8, Cholesterol 44, Sodium 202.2, Carbohydrate 3.7, Fiber 0.6, Sugar 1.9, Protein 15.4

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