Provolone Pizza with Chicken and Pesto with boneless skinless chicken breasts, vegetables, pesto and Provolone cheese.
2 tablespoons olive oil
2 boneless, skinless, split chicken breasts cut into strips
2 sized assorted bell peppers: red, yellow or orange
1 medium onion, thinly sliced
1/3 cup prepared pesto
1-1/2 cup shredded Provolone Cheese
1-1/2 teaspoon salt
12-inch pizza crust or bread shell
In a large non-stick skillet, heat olive oil over medium high heat. Add chicken; saute until chicken browned (5 to 7 minutes).
Add peppers and onion; continue to saute until browned (4 to 5 minutes). Stir in pesto.
Place chicken mixture on crust; top with cheese. Bake at 400-degrees for 10 to 12 minutes or until cheese is bubbly.
Recipe makes 4 to 6 servings.
- Buy chicken cut into strips at the grocery store.
- Buy a pre-baked pizza crust, adjusting cooking time according to package instructions.
- Save additional time by using a pre-shredded Italian, cheese blend in place of the Provolone.
Recipe courtesy of WMMB for Wisconsin Cheese
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