Tuesday, December 14, 2010

Chicken Pesto Pizza

I made Chicken Pesto Pizza for Cooking Club last week so that we had something to snack on while decorating & swapping cookies. It was a delicious mess! My secret ingredients??? Alfalfa Sprouts!

  • 1 package of Purdue Shortcuts Original Roasted Chicken Breast Strips
  • 1 package of pesto seasoning
  • 1/4 cup olive oil
  • 3/4 cup water
  • 1/4 cup chopped onion
  • 1/4 cup chopped carrots
  • 1/4 cup chopped celery
  • 1 cup alfalfa sprouts
  • precooked pizza crust
  • 1 cup reduced fat cheddar cheese, shredded
  • 1 cup reduced fat mozzarella cheese, shredded
  • 1 cup parmesan cheese, shredded

1. Preheat oven to 450
2. Spray pizza crust with olive oil 
3. Prepare pesto seasoning in sauce pan with water & olive oil, stirring frequently to create pesto sauce. Bring to a boil and simmer for 5 minutes. You may want to add flour or corn starch to make thicker, but be careful to not make it lumpy.
4. Turn off heat and mix in chicken with pesto sauce, stir completely.
5. Spread pesto mixture on pizza crust.
6. Add vegetables and sprouts.
7. Top with 3 time of cheeses.
8. Bake in oven for 10 to 20 minutes until brown & bubbly.

I would love to know that you visited my blog or tried out a recipe. Leave me some love & encouragement!


Lucy said...

Sounds like another winner. I saw a jar of premade pesto sauce in Costco today (back near the fruits and vegetables). That might make this even faster to make.
Did you use the cheese that I brought you the other day?

Jill said...

Yeah, I used some of the Parmesan in the middle. I also used some for my mashed potato bar and my crab rotini. I milked it for all it's worth!

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