Chicken Pesto Pizza
Pesto replaces traditional tomato sauce in this chicken and artichoke heart pizza.
- 1 10-ounce package Italian flavored, fully cooked, carved chicken breast or other cooked chicken breast
- 1 12-inch, thin, pre-baked pizza crust
- 1 2.82-ounce jar pesto
- 1 6-ounce jar marinated artichoke hearts, drained and chopped
- 1/2 cup Grated fontina cheese
- Preheat oven to 450°F.
- Spread the pizza crust with the pesto. Sprinkle with chicken, artichoke hearts and grated cheese. Season with freshly ground pepper, if desired.
- Bake on a pizza stone or baking sheet for 8 - 10 minutes, until the cheese begins to brown. Serve hot.
Recipe courtesy of the National Chicken Council
Calories from Fat 125 (33%)
(22%)Total Fat 14g
(20%)Saturated Fat 4g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrate 40g
(7%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.