Ingredients Jump to Instructions ↓

  1. 1 (10 ounce) can premium white-meat chicken, packed in water, drained

  2. 1/3 cup diced onion

  3. 2 cloves garlic, minced

  4. 2 tablespoons olive oil

  5. 4 tablespoons basil pesto sauce, divided Vegetable oil spray

  6. 1 (10 ounce) package refrigerated pizza dough

  7. 1 cup fresh asparagus cut in 1-inch pieces, or canned, cut asparagus, drained

  8. 1 cup chopped, fresh red bell peppers (roasted*) or canned, roasted red bell peppers, drained

  9. 1/2 cup shredded part-skim mozzarella cheese

  10. 1 ounce feta cheese, crumbled

Instructions Jump to Ingredients ↑

  1. Heat oven to 400 degrees F. Brown chicken with onion and garlic in olive oil in a medium, non-stick skillet. Remove from heat; blend with 2 tablespoons pesto sauce; set aside. Lightly coat a 9x12-inch baking sheet or a 14-inch pizza stone with vegetable oil spray. Press or roll dough onto baking sheet or pizza stone to desired thickness. Spread remaining 2 tablespoons pesto sauce over dough, leaving a 1-inch edge. Arrange chicken mixture, asparagus and roasted red peppers on top. Sprinkle with cheeses. Bake for 12 to 15 minutes until cheeses melt and crust is lightly browned.


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