Beer makes batters better, meat more tender, and sauces more flavorful.
Grilled Chicken, Sun-Dried Tomato, And Pesto Pizza
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- #12034
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 cup pesto sauce
1 cup mozzarella cheese, shredded
1 boned and skinned chicken breasts
1/2 cup mushrooms, sliced
1/2 cup sun-dried tomatoes
1 pizza crust
1/3 cup olive oil
directions
Grill chicken breast until no longer pink. Slice in thin strips. Rehydrate tomatoes in warm water for 15 minutes. Drain and coarsely chop. Prepare pizza dough.
Lightly brush dough with olive oil. Spread with pesto almost to edge of crust. Sprinkle chicken and tomatoes over Pesto. Sprinkle half of the mushrooms on top.
Cover with shredded cheese. Sprinkle remaining mushrooms on surface of cheese. Bake at 375 degrees F until crust is golden and cheese is bubbly and lightly golden brown.
added by
supersalad
nutrition data
811 calories, 45 grams fat, 66 grams carbohydrates, 35 grams protein per serving.
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