Best Pesto Chicken Pizzas Recipes

SPINACH ARTICHOKE DIP CHICKEN PESTO PIZZAS

Spinach Artichoke Dip Chicken Pesto pizzas image

I love anything with spinach and artichokes and I love pizza. I buy the pre-made pizza crust so my 3 sons and I can make the pizzas the way we like,well this is something I decided to try,has everything I love. Taste so good! Hope you try this recipe!

Provided by Eileen Hineline

Categories Pizza

Time 10m

Number Of Ingredients 9

Ingredients

1 pkg 12 oz.mama mary's original 3 pizza crusts
1 pkg 16 oz. deli marketside spinach artichoke dip
1 can(s) great value canned chunk chicken breast
2 tsps classico traditional basil pesto sauce and spread
italian seasoning-sprinkle on desired amount
garlic powder-sprinkle on desired amount-i used a small dash or so.
grated parmesan cheese. sprinkle desired amount
1 bag(s) kraft italian 5 cheese(shredded)
crisco 100% canola oil-no stick spray

Steps:

1. Pre-heat your oven to 350 degrees. Get out your pizza pan and cover with foil. I do this because it helps later,with the clean up.
2. Spray the foil with no stick spray.Put the 3 pizza crusts on pizza pan and use the no stick spray on the crust.Sprinkle on crust,garlic powder,italian seasoning and grated parmesan cheese. Use the amount you desire,all taste are different.
3. Add 1 to 2 tsp. pesto sauce on each crust and carefully spread evenly over crust.
4. Add 1 to 2 tsps. of your spinach artichoke dip to the crusts and in a circular motion spread evenly to cover crust.
5. open the canned chicken,pour off juice for another use and put chicken in the bowl and with a fork, mash it up some. Add the chicken on top of spinach artichoke dip,there will be enough for the 3 pizzas.
6. Now the final step- Add your Kraft italain 5 cheese shredded cheese to the chicken,cover evenly. If so desired, sprinkle on alittle more italian seasoning before baking.
7. Bake in your pre-heated oven(350 degrees)for 10 to 15 minutes or until cheese is melted. Take out of oven and cool a few minutes. Slice and enjoy.

PESTO CHICKEN PIZZAS

Pesto Chicken Pizzas image

These quick-fix "pizzas" make a great meal or after-school snack, says Brigitte Raven from Greenfield, Indiana. She spreads tortillas with a cilantro pesto, then tops them with chicken, cheese, tomatoes and olives.

Provided by Taste of Home

Categories Appetizers Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 cup minced fresh cilantro
1 cup minced fresh parsley
1/3 cup chopped walnuts
1/3 cup grated Parmesan cheese
2 garlic cloves
1/4 cup olive oil
8 flour tortillas (6 inches)
1 cup diced cooked chicken
2 cups diced tomatoes
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese

Steps:

For pesto, in a blender, combine the first five ingredients; cover and process until blended. While processing, add oil in a steady stream., Place tortillas on two ungreased baking sheets. Spread each with about 1 tablespoon pesto. Sprinkle with chicken, tomatoes, olives and cheese. Bake at 450° for 5-8 minutes or until cheese is melted.

Nutrition Facts : Calories 299 calories, Fat 19g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 531mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.

HEARTY CHICKEN PESTO PIZZAS

Hearty Chicken Pesto Pizzas image

Brimming with toppings, these loaded personal pizzas are best served with a knife and fork. They'll be a hit! -Joanna Burke, Culpeper, Virginia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 whole pita breads
1 small onion, thinly sliced
1 tablespoon olive oil
1 teaspoon minced garlic
1/4 cup sour cream
1/4 cup prepared pesto
2 packages (6 ounces each) ready-to-use Southwestern chicken strips
2 medium tomatoes, coarsely chopped
1 cup shredded part-skim mozzarella cheese

Steps:

Place pita breads on an ungreased baking sheet. Bake at 400° for 5-7 minutes or until lightly browned., Meanwhile, in a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. , In a small bowl, combine sour cream and pesto. Top each pita with onion mixture; spread pesto mixture evenly over onion layer. , Top with the chicken, tomatoes and cheese. Bake for 7-9 minutes or until cheese is melted.

Nutrition Facts : Calories 507 calories, Fat 21g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 987mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 3g fiber), Protein 36g protein.

PESTO CHICKEN PIZZAS

Pesto Chicken Pizzas image

These family-friendly pizzas can be assembled and baked faster than calling for delivery.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup cut-up cooked chicken breast
2 tablespoons refrigerated reduced-fat or regular basil pesto
4 whole wheat pita (pocket) breads (6 inch)
1/2 cup pizza sauce
1/4 cup chopped onion
1/4 cup chopped yellow bell pepper
1/4 cup shredded reduced-fat mozzarella cheese (1 oz)
2 tablespoons shredded Parmesan cheese

Steps:

Heat oven to 400°F. In medium bowl, mix chicken and pesto until blended.
Place pita bread in single layer on cookie sheet. Spread 2 tablespoons pizza sauce on each pita. Divide chicken mixture evenly among pita bread. Top with remaining ingredients.
Bake about 10 minutes or until cheese is melted. Cut pizzas into wedges.

Nutrition Facts : Calories 280, Carbohydrate 30 g, Cholesterol 35 mg, Fat 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 6 g, TransFat 0 g