Pesto Chicken Pizza

Yield: 4 servings (serving size: 1 slice)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 572
  • Fat: 28g
  • Saturated fat: 8g
  • Monounsaturated fat: 12g
  • Polyunsaturated fat: 2g
  • Protein: 40g
  • Carbohydrate: 41g
  • Fiber: 3g
  • Cholesterol: 86mg
  • Iron: 5mg
  • Sodium: 957mg
  • Calcium: 447mg

Ingredients

  • 1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
  • 1/2 cup commercial pesto
  • 2 cups sliced roasted skinless, boneless chicken breasts (about 2 breasts)
  • 1/2 cup chopped drained oil-packed sun-dried tomato halves
  • 3/4 cup (3 ounces) shredded mozzarella cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Preparation

  1. Preheat oven to 425°. Place pizza crust on a baking sheet. Spread pesto over pizza crust, leaving a 1/2-inch border, and top crust with chicken, sun-dried tomato halves, cheese, salt, and pepper. Bake at 425° for 15 minutes or until cheese melts.
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