Chicken-Pesto Pizza

Oxmoor House
Prep: 2 minutes; Cook: 17 minutes. Sauté the chicken while the crust bakes so your whole meal will be ready in under 20 minutes.
4 servings (serving size: 2 [4 x 3-inch] pieces)


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1 (10-ounce) can refrigerated pizza crust dough
Olive oil-flavored cooking spray
1 pound chicken breast tenders, chopped
1 teaspoon dried Italian seasoning
3 tablespoons commercial pesto
1 cup (4 ounces) shredded part-skim mozzarella or reduced-fat Cheddar cheese


Preheat oven to 450°.

Unroll pizza crust dough onto a baking sheet coated with cooking spray; pat into a 12 x 8-inch rectangle. Bake at 450° for 9 minutes.

Sprinkle chicken with Italian seasoning. Heat a large nonstick skillet over medium-high heat until hot. Add chicken, and sauté 3 to 4 minutes or until done.

Spread pesto evenly over pizza crust; top with chicken, and sprinkle with cheese. Bake at 450° for 5 minutes or until cheese melts. Cut into 8 pieces.

Created date

April 2008

Nutritional Information

Calories 442
Caloriesfromfat 28 %
Fat 13.7 g
Satfat 4.7 g
Monofat 4.9 g
Polyfat 0.8 g
Protein 41.4 g
Carbohydrate 35.4 g
Fiber 1.4 g
Cholesterol 86 mg
Iron 3.2 mg
Sodium 767 mg
Calcium 284 mg