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Wisconsin Provolone Pizza with Chicken and Pesto

  • 4servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 2 boneless, skinless split chicken breasts, cut into strips

  3. 1 medium diced green bell pepper

  4. 1 medium diced red or orange bell pepper

  5. 1 medium onion, thinly sliced

  6. 1/3 cup prepared pesto

  7. 1 1/2 cups (6 ounces) shredded provolone cheese

  8. 1 (12-inch) pre-baked pizza crust

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400°F (205°C).

  2. In a skillet, heat the olive oil over medium-high heat. Add the chicken; sauté until the chicken is browned, 5 to 7 minutes. Add the peppers and onions continue to sauté until browned, 4 to 5 minutes. Stir in the pesto.

  3. Place the pizza crust on a pizza pan or large baking sheet. Spoon the chicken mixture on the crust; top with the cheese.

  4. Bake for 10 to 12 minutes or until the cheese is bubbly.

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