Chicken & Sundried Tomato Pesto Pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Pizza Dough2 Cups Robin Hood Nutriblend flour1 Package quick rise yeast1 tbsp sugar1/4 tsp sea salt1 Tbsp olive oil3/4 - 1 cup waterPesto1 cup sundried tomatoes (soaked in hot water, to soften)1 tbsp minced garlic1/4 cup balsamic vinegar1/4 cup dried basil1/4 cup dried parsley1 tbsp olive oilPizza toppings200 grams fresh spinach (wilted in fry pan)300 grams chicken breat (cubed in small pieces and cooked)1/2 cup pitted, sliced black olives2 cups cut up mushrooms200 grams part skim mozzarella2 tbsp parmesan
Combine dough ingredients; knead for 5-10 minutes. Set aside in a bowl covered in plastic wrap. (Can spray with some cooking spray to keep from drying out).
Prepare pesto by placing all pesto ingredients in a blender or food processor. Blend until somewhat smooth.
When pizza dough has risen (doubled), spread out onto a pizza pan (or cookie sheet).
Spread pesto evenly on crust, then add toppings. Bake at 375 for 15 - 20 minutes.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user HAWGWILD1.
Prepare pesto by placing all pesto ingredients in a blender or food processor. Blend until somewhat smooth.
When pizza dough has risen (doubled), spread out onto a pizza pan (or cookie sheet).
Spread pesto evenly on crust, then add toppings. Bake at 375 for 15 - 20 minutes.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user HAWGWILD1.
Nutritional Info Amount Per Serving
- Calories: 345.3
- Total Fat: 12.8 g
- Cholesterol: 37.7 mg
- Sodium: 542.2 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 6.0 g
- Protein: 24.4 g
Member Reviews