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Chicken & Pesto Pizza
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Description
It’s chicken pesto delight! The fresh taste of pesto and Italian-seasoned chicken, topped with gorgonzola crumbs.
Ingredients
- FOR THE PESTO:
- 6 leaves Fresh Basil
- 1 Tablespoon Pine Nuts
- 3 Tablespoons Grated Parmesan Cheese
- ½ cups Olive Oil
- FOR THE CHICKEN BREAST:
- 1-½ ounce, weight Chicken Breast
- 1 Tablespoon Italian Seasoning
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 Tablespoon Dried Oregano
- Olive Oil, For Cooking The Chicken
- FOR THE PIZZA ASSEMBLY:
- 1 whole Regular Crust Pizza
- 4 Tablespoons Gorgonzola
- 1 cup Arugula
- Salt And Pepper
- 2 Tablespoons Balsamic Vinegar
Preparation
Pesto sauce: Grab a grinder or food processor. Grind basil, pine nuts, and parmesan cheese. Add olive oil until it’s spreadable. (Typical pesto calls for garlic but I forgot it in the recipe. You can add it if you like but the garlic powder on the chicken made up for it.) Set aside.
Chicken breast: Rise the chicken breast, place in a plate and season. I just sprinkled about 1/2 a tablespoon of each spice on both sides of the chicken breasts. Heat a skillet and coat with olive oil. Cook chicken about 3-4 minutes each side.
Pizza assembly: Grab the pizza crust, set on a cookie sheet and spread some pesto. Bake for 15 minutes. Now, thinly slice the chicken breast. Add to the pizza, bake for another 15 minutes. Add gorgonzola and bake for 5 minutes. Got some extra grated parmesan? Put it on it, too.
Serve with a side of arugula tossed with sea salt, ground pepper, and balsamic vinegar when ready to eat.
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