Chicken & Sundried Tomato Pesto Pizza

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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
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Whole wheat crust, spinach... very healthy! Whole wheat crust, spinach... very healthy!
Number of Servings: 8


    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


    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


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.

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