Provolone Pizza with Chicken and Pesto Recipe
Healthy Pizza Recipe
Ingredients:
Two tablespoons olive oil
Two boneless, skinless, split chicken-breasts cut into strips
Two medium-sized assorted bell peppers: red, yellow or orange
One medium onion, thinly sliced
1/3 cup prepared pesto
1-1/2 cups of (6 ounces) shredded Wisconsin Provolone Cheese
12-inch pizza crust or bread shell
Directions:
In a 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 ten to twelve minutes or until cheese is bubbly.
Recipe makes four to six servings Provolone Pizza with Chicken and Pesto.
TIMESAVERS:
- 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 Wisconsin-Italian, cheese blend in place of the Provolone.
*Recipe courtesy of WMMB for Wisconsin Cheese
See also:
Creamy Pesto Chicken
