What’s For Dinner?
Chicken Pesto Pizza
(First star is lowest, fourth star is highest)
5:30 Challenge / 5 ingredients / 30 minutes
When it comes to pizza, it’s always good to think outside the box, whether that means what sauce you use or what toppings you choose, as Teresa Lucas of Suwanee demonstrates with this Chicken Pesto Pizza. Normally, most “5:30 Challenge” submissions have to be painstakingly whittled down to get to just five ingredients. Lucas had just four. We added a sprinkle of Parmesan. Red onion or fresh mushrooms would work nicely, too. Lucas uses packaged Perdue short-cut (original roasted) chicken breast slices, but I used a store-bought rotisserie chicken breast.
-- Jeanne Besser
Hands on time: 10 minutes Total time: 20 minutes Serves: 4
1/3 cup prepared pesto, or to taste
1 (10-ounce) Boboli pizza, thin crust
1 cup (4 ounces) chopped cooked chicken
1 1/2-2 cups mozzarella cheese
1/4 cup shredded Parmesan cheese
Spread pesto over the pizza crust. Top with chicken and both cheeses. Bake for 8 to 10 minutes.