We're In The Kitchen Wednesday 08/20/14

Published 08/20 2014 06:36PM

Updated 08/20 2014 07:00PM

Chicken Pesto Pizza

Yield: 4-5 servings


-- Pizza dough from Italian Stromboli Dough (doubled recipe without Italian seasoning)

-- 1 pound chicken tenders

-- 3/4 cup Italian dressing

-- Salt to season

-- 2 cups shredded mozzarella cheese

For the pesto:

-- 1 cup basil leaves

-- 1/2 teaspoon garlic

-- 1/4 cup parmesan cheese

-- 1/8 teaspoon pepper

-- 1/4 teaspoon salt

-- 1 tablespoon pine nuts

-- 1/4 cup olive oil


-- Preheat the oven to 475 degrees F

-- Put the chicken into a Ziploc bag and cover it with the Italian dressing. Refrigerate for at least an hour. Heat a skillet over medium heat and add the chicken to the pan and sprinkle with salt. Cook until no longer pink and then remove and slice into small chunks

-- In a food processor combine all of the pesto ingredients and blend until it is well mixed

-- Stretch the dough out into a circle and place on pizza baking sheet. Using a brush spread out the pesto onto the dough leaving about a 1/2 inch from the side untouched. Place the chicken pieces all over the pizza followed by the mozzarella cheese

-- Cook for 12-14 minutes

For more yummy recipes, be sure to visit Meagan's blog: A Zesty Bite

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