Thursday, April 19, 2012

Pesto Chicken Pizzas

  • 1 cup fresh cilantro, minced
  • 1 cup fresh parsley, minced
  • 1/3 cup chopped walnuts
  • 1/3 cup grated Parmesan cheese
  • 2 garlic cloves
  • 1/4 cup extra virgin olive oil
  • pizza crust (home made or store bought)
  • 1 cup diced, cooked chicken
  • 2 cups diced tomatoes
  • 1 can (2 1/4 oz) slice ripe olives, drained
  • 1/4 cup diced red onion
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded cheddar cheese


  1. (Making the pesto.) In a blender: combine the cilantro, parsley, walnuts, Parmesan cheese, and garlic cloves. Cover and blend well. Once fully processed, add olive oil in a steady stream while continuing to blend.
  2. Preheat oven to 425 degrees F.
  3. Place pizza crust on prepared baking sheet. Top pizza crust with about pesto, spreading with the back of a spoon.
  4. Next, sprinkle with chicken, tomatoes, olives, and cheese.
  5. Bake at 425 degrees F for 12-15 minutes - or until cheese is melted.

Hint: The original recipe called for flour tortillas as the crust - that is my favorite pizza crust! We had been traveling all day and I didn't realize we didn't have any tortillas. Apparently our oldest thinks flour tortillas make great late night snacks...Any whoo... In 15 minutes I prepared a home made crust (recipe to follow). Being flexible in the kitchen can be very rewarding! Another way to save time would be to substitute prepared pesto sauce - instead of making it from scratch. Enjoy!!

A Little Nosh

I'm sharing this recipe at A Little Nosh for the Tastetastic Thursday 4/19 party - go see what other great ideas are being shared!!

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