CHICKEN PESTO PIZZA RECIPE!
Category: Kim's Corner
Pizza is one of those things that everyone seems to love – Almost every culture eats some form of the dish. Although appealing to so many, it is has never been known as a healthy offering – due to it’s highly processed nature and saturated fat content.
This recipe gives you a healthy option for pizza. It has been lightened up by using homemade ingredients, lean protein, lots of veggies and a thin whole wheat crust. If you like pizza, this might become a staple on Pizza Night!
This recipe serves 2 people:
Fat: 10 (2 saturated)
Chicken Pesto Pizza
Boneless Skinless Chicken Breast cooked and chopped (6 oz)
Salt and Pepper to taste
Olive Oil Cooking Spray
Whole Wheat Tortilla
3 tbs Pesto (recipe below)
1/2 cup small broccoli florets
¼ cup thinly sliced sundried tomato
1/3 cup cheese (aged cheddar, mozzarella, feta or harvarti)
Season chicken with salt and pepper. Preheat oven to 400 degrees. Place tortilla on lightly sprayed baking sheet. Spread pesto evenly on tortilla. Mix all of the ingredients EXCEPT the cheese in a bowl and spread evenly over pesto. Top with cheese. Bake for about 10 minutes.
This makes 8 servings and can be stored in the fridge for a couple of weeks
Or in the freezer for prolonged storage.
2 cups packed basil leaves, fresh
A little more than 1/3 cup olive oil
1/3 cup grated parmesan cheese
¼ cup pine nuts
4 cloves garlic
Add the basil leaves first to a blender or food processor in small batches ad process until well chopped. Add the remaining ingredients in small batches and blend. Process the pesto until it forms a thick and smooth paste.
Vegetarian Options – just add more veggies (spinach, arugula, asparagus, red bell pepper) and eliminate the chicken.
Lactose Intolerance – cheese is not necessary!
Original recipe courtesy of Precision Nutrition. Recipe modified to lower calorie/fat content.