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Chicken-Pesto Pizza

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  • Prep 15 min
  • Total 25 min
  • Servings 4
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Chicken-pesto pizza - perfect for Italian cuisine that can be ready in 25 minutes.
Updated Aug 11, 2010
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Ingredients

  • 1 package (16 ounces) Italian bread shell or ready-to-serve pizza crust (12 to 14 inches in diameter)
  • 1 container (7 ounces) refrigerated basil pesto
  • 1 cup chopped cooked chicken
  • 4 roma (plum) tomatoes, chopped
  • 1/4 cup oil-packed sun-dried tomatoes, drained and sliced
  • 1 1/2 cups shredded provolone cheese (6 ounces)

Steps

  • 1
    Heat oven to 450°. Place bread shell on ungreased cookie sheet.
  • 2
    Spread pesto evenly over bread shell. Top with chicken, tomatoes and cheese. Bake about 10 minutes or until cheese is melted.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a lower-fat version, try reduced-fat pesto and sun-dried tomatoes that aren't packed in oil. Soak the sun-dried tomatoes as directed on the package and then cut into slices.

Nutrition

800 Calories, 46g Total Fat, 34g Protein, 67g Total Carbohydrate

Nutrition Facts

Serving Size: 1 serving
Calories
800
Calories from Fat
415
Total Fat
46g
Saturated Fat
14g
Cholesterol
75mg
Sodium
1350mg
Total Carbohydrate
67g
Dietary Fiber
5g
Protein
34g
% Daily Value*:
Iron
32%
32%
Exchanges:
4 Starch; 1 Vegetable; 3 Lean Meat; 7 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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