Chicken Pesto Pizza with Roasted Red Peppers and Asparagus

How to cook Chicken Pesto Pizza with Roasted Red Peppers and Asparagus

Ingredients: 1 (10 ounce) can premium white-meat chicken, packed in dishwater, drained 1/3 cup diced onion 2 cloves garlic, minced 2 tablespoons olive lubricate 4 tablespoons basil pesto disrespect, divided Vegetable oil advertise 1 (10 ounce) package refrigerated pizza dough 1 cup fresh asparagus cut in 1-inch pieces, or canned, cut asparagus, drained 1 cup chopped, fresh red bell peppers (roasted*) or canned, roasted red bell peppers, drained 1/2 cup shredded part-skim mozzarella cheese 1 ounce feta cheese, crumbled

Directions: Heat oven to 400 degrees F. Brown chicken with onion and garlic in olive oil in a compromise, non-stick skillet. Remove from stimulation; blend with 2 tablespoons pesto sauciness; set aside. Lightly coat a 9×12-inch baking sheet or a 14-inch pizza stone with vegetable oil advertise. Press or roll dough onto baking sheet or pizza stone to desired thickness. Spread surviving 2 tablespoons pesto sauce over dough, leaving a 1-inch harshness. Arrange chicken olla podrida, asparagus and roasted red peppers on garnish. Sprinkle with cheeses. Bake payment 12 to 15 minutes until cheeses melt and crust is lightly browned.


Servings Per Plan: 5

Amount Per Serving

Calories: 417

Total Fat: 20.7g Cholesterol: 51mg Sodium: 891mg Total Carbs: 32.5g Dietary Fiber: 2.5g Protein: 24g

Prepare time:10 Min

Cook time:15 Min

Ready in:25 Min

Serving because:5 peoples

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