Chicken & Sundried Tomato Pesto Pizza
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Chicken & Sundried Tomato Pesto Pizza calories by ingredient
Introduction
Whole wheat crust, spinach... very healthy! Whole wheat crust, spinach... very healthy!Number of Servings: 8
Ingredients
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Pizza Dough
2 Cups Robin Hood Nutriblend flour
1 Package quick rise yeast
1 tbsp sugar
1/4 tsp sea salt
1 Tbsp olive oil
3/4 - 1 cup water
Pesto
1 cup sundried tomatoes (soaked in hot water, to soften)
1 tbsp minced garlic
1/4 cup balsamic vinegar
1/4 cup dried basil
1/4 cup dried parsley
1 tbsp olive oil
Pizza toppings
200 grams fresh spinach (wilted in fry pan)
300 grams chicken breat (cubed in small pieces and cooked)
1/2 cup pitted, sliced black olives
2 cups cut up mushrooms
200 grams part skim mozzarella
2 tbsp parmesan
Directions
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.