By Cuisine
Pesto Chicken Pizza Recipe
Ingredients
YEILD: 6-8 Slices
- 1 ea. Round Hand-tossed Double Dough, 12-inch
- 4 oz. Tyson Red Label® Fully Cooked Unbreaded Grilled Diced Chicken Breast, 0.5"
- 4 oz. Pesto Crème Sauce
- 1 oz. Red Onions - Thinly Sliced
- 1 oz. Red Bell Peppers - Thinly Sliced
- 3 oz. Roma Tomatoes - Sliced
- 3 oz. Mozzarella Cheese - Sliced
- As needed Fresh Basil - Torn
- as needed Parmesan Cheese - Shaved
- as needed Olive Oil
Want to add a gourmet flavor to pizza? Presto! Here’s the Pesto Chicken Pizza. Start with mozzarella cheese, red onions, red bell peppers, super sweet Roma tomato slices and Tyson Red Label® Fully Cooked Unbreaded Grilled Diced Chicken Breast , pepper it with parmesan and it’s pesto perfecto!
Made with Tyson® Fully Cooked All Natural* Low Sodium Pulled Chicken, Reverse Blend 65 Dark/35 White Meat Chicken
Directions
- Cover pizza dough tightly and slack in cooler prior to use. Brush the crust with olive oil just prior to assembling the pizza.
- To assemble each pizza: Spread 4 ounces of pesto crème sauce evenly over crust. Top with 3 ounces of shredded mozzarella cheese, 4 ounces of grilled diced chicken, 1 ounce of red onion, 1 ounce of red bell peppers and 3 ounces of Roma tomatoes.
- Bake in a pre-heated 450°F impinger oven for 4 mins. and finish off with a garnish of fresh basil and shaved Parmesan cheese.
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