Saturday, February 9, 2008

Chicken Pesto Pizza

1 pizza crust (even refrigerated dough in the tube works well for something fast)
2 chicken breasts, diced and browned
1 bag of white cheeses (mozzarella/parmesan/asiago mixture is good)
1 jar of pesto (best part of the whole pizza)
cherry tomatoes, sliced
fresh baby spinach (whole leaf)
red onion, cut into large pieces

Bake crust for about 5 minutes at 425 degrees before putting toppings on (this makes it crispier). Spread pesto over crust (I like about 5 ounces, half a jar, per pizza). Layer toppings according to your taste buds. Bake until crust is golden brown.

No comments: