Chicken-Pesto Pan Pizza

Name: Chicken-Pesto Pan Pizza
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 128 grams jar sliced mushrooms, drained; 3 Tbsps olive oil; 59 milliliters chopped onion; 1 envelope pesto sauce mix; 4 plum tomatoes, sliced; 391 grams tube refrigerated pizza crust; 118 milliliters ricotta cheese; 59 milliliters grated Romano cheese; 473 milliliters shredded cooked chicken; 283 grams package frozen chopped spinach, thawed and squeezed dry; 113 grams cup shredded Swiss cheese; 118 milliliters water

Chicken-Pesto Pan Pizza might be just the Mediterranean recipe you are searching for. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 342 calories, 21g of protein, and 17g of fat each. Head to the store and pick up plum tomatoes, water, spinach, and a few other things to make it today. It works well as a main course. From preparation to the plate, this recipe takes approximately 30 minutes. If you like this recipe, you might also like recipes such as One Pan Pesto Chicken, One Pan Pesto Chicken, and One Pan Pesto Chicken.

Instructions

Unroll pizza crust into an ungreased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Prick dough several items with a fork.

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Dough

Equipment you will use

Baking Pan

Bake at 425° for 7 minutes or until lightly browned.

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Oven

Meanwhile, combine the water, oil and pesto sauce mix in a saucepan. Cook until heated through (do not boil).

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Pesto Sauce Mix

Water

Cooking Oil

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Sauce Pan

Add the spinach, ricotta and onion.

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Ricotta Cheese

Spinach

Onion

Spread over crust. Top with chicken, mushrooms, tomatoes and Swiss and Romano cheeses.

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Mushrooms

Tomato

Whole Chicken

Romano Cheese

Crust

Bake at 425° for 7 minutes or until crust is golden and cheese is melted.

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Cheese

Crust

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Oven

Equipment

Baking Pan

Oven

Sauce Pan

Ingredients

Servings:

128grams

jar sliced mushrooms, drained 3Tbsps

olive oil 59milliliters

chopped onion 1envelope

pesto sauce mix 4

plum tomatoes, sliced 391grams

tube refrigerated pizza crust 118milliliters

ricotta cheese 59milliliters

grated Romano cheese 473milliliters

shredded cooked chicken 283grams

package frozen chopped spinach, thawed and squeezed dry 113grams

cup shredded Swiss cheese 118milliliters

water

Recommended wine: Sangiovese, Shiraz, Barbera Wine

Pizza can be paired with Sangiovese, Shiraz, and Barbera Wine. The best wine for pizza depends on the toppings! Red sauce pizza will call for a red wine with some acidity, such as a barberan or sangiovese. Add pepperoni or sausage and you can go bolder with a syrah. The Fantini Sangiovese with a 4.5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Fantini Sangiovese

Garnet red color. Intense and persistent, fruity with a winy note and wood favor. Medium body, good tannins, balanced and ready to drink.Excellent with all the typical courses of Italian traditional cooking, with meat and baked fish.