Best 4 White Pizza With Chicken Pesto And Pine Nuts Recipes

CHICKEN PESTO PIZZA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese.
• Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.

WHITE KNIGHT PIZZA

Steps:

• Preheat oven to 450°F.
• Spread cold pesto over pizza crust.
• Sauté chicken with olive oil and salt and pepper. Add onions for last 5 minutes of cooking time.
• Add chicken onion mixture over pesto and spread out evenly.
• Slice tomato and place slices out over chicken and onions.
• Spread mozzarella over the entire pizza.
• Toast pine nuts in a dry non-stick skillet until slightly brown.
• Sprinkle toasted nuts over cheese and bake pizza at 450°F for 11 minutes.

WHITE PESTO PIZZA

Steps:

• Preheat oven to 475°F.
• Mix parsley, basil, garlic, broth, oil and 1 Tbs parmesan until combined.
• Spread pizza dough with pesto.
• In medium bowl, combine ricotta cheese, mozzarella, milk and remaining 1 Tbs Parmesan.
• Spread cheese mixture evenly over pesto; arrange tomato slices over cheese.
• Bake 20-25 minutes, until crust is golden.

PESTO PIZZA RECIPE BY TASTY

Steps:

• Preheat oven to 425ºF/220ºC and prepare a sheet pan with parchment paper or corn meal.
• Add flour, yeast, and salt to the Vitamix and pulse at variable 5 several times. Remove the lid plug and slowly add the water and olive oil while pulsing at variable 6. Stop pulsing once all of the water and oil have been added, and the dough forms a ball.
• Place dough in an oiled bowl and flip it over so both sides get oiled. Rest until ready to use (at least 15 to 20 minutes).
• In the 16-oz container, blend Parmesan, pine nuts, olive oil, and garlic cloves on variable 4 until smooth.
• Add basil, then continue blend on variable 2 for 10 seconds, then increase to variable 6 and blend until smooth. If the mixture is not blending, add additional olive oil or a tablespoon of water or lemon juice, then continue to blend until smooth.
• On the sheet pan, stretch out half of the dough to form a 12-14-inch (30 - 35 cm) pizza crust. Save remaining dough for later. (Tip: Leftover pizza dough makes for great cinnamon rolls!)
• Spread half of the pesto onto the pizza dough and sprinkle with mozzarella. (Save remaining pesto for another time or freeze for up to 1 month.)
• Add onions and chicken to the top of the pizza and bake for 10 to 15 minutes, or until cheese has melted and crust is light golden brown. Sprinkle with chopped tomatoes and a few fresh basil leaves.
• Enjoy!