Pizza is clearly one of our favorite dishes. It's always an easy dinner to throw together quickly. This is our first time making pesto pizza. While pesto is definitely not the healthiest sauce choice, if you use a thin layer it adds only about 1 gram of fat per slice (of course this all depends on how big your slice is:) We haven't ventured to making our own pesto yet - that's an adventure to tackle next time. . .
We actually used a pre-made ball of basil dough from Trader Joe's rather than making our own to save time. I highly recommend it if you have a Trader Joe's near you - it's only a buck and is delicious! My favorite part of pizza night is acting like the guy at the pizza shop and tossing the dough in the air. Of course, it doesn't actually work that well for me and I kinda make a mess, but it's fun! We cooked the chicken breast in a skillet - another way to save time is to use a roitesserie chicken.
- 1 chicken breast, trimmed of fat
- 1/2 tbsp olive oil
- freshly ground black pepper
- 1 ball pizza dough
- 1-2 tbsp pesto
- 10 cherry tomatoes, sliced in thirds
- 1 red onion, sliced
- 8 oz. mushrooms, sliced
- 1 cup mozzarella cheese
- 1/4 cup feta cheese crumbles
- Preheat oven to 375F.
- Place the chicken breast in a large ziplock bag and seal tightly. Beat with a mallet to flatten. Sprinkle with salt and pepper.
- Heat a skillet over medium-high and add chicken. Cook until no longer pink on the inside (about 3-4 minutes on each side). Remove from heat and cut into thin slices.
- Lightly flour a workable surface and flatten pizza dough until it creates about a 12-inch circle. Pinch edges to form a crust.
- Spread a thin layer of pesto over entire pizza. Top with chicken, tomatoes, onions, and mushrooms. Cover pizza with the cheeses and pop into oven. Bake for about 15 minutes, or until cheese is bubbly and crust is done.