Wisconsin Provolone Pizza with Chicken and Pesto
Courtesy of Wisconsin Milk Marketing Board
Servings: 6
Prep Time: 10 Min.
Cook Time: 20-25 Min.
Prep Time: 10 Min.
Cook Time: 20-25 Min.
What you need:
* 2 Tbsp. olive oil
* 2 boneless, skinless split chicken breasts, cut into strips
* 1 medium diced green bell pepper
* 1 medium diced red or orange pepper
* 1 medium onion, thinly sliced
* 1/3 c. prepared pesto
* 1 1/2 c. (6 oz.) shredded provolone cheese
* 1 (12-in.) pre-baked pizza crust
* 2 boneless, skinless split chicken breasts, cut into strips
* 1 medium diced green bell pepper
* 1 medium diced red or orange pepper
* 1 medium onion, thinly sliced
* 1/3 c. prepared pesto
* 1 1/2 c. (6 oz.) shredded provolone cheese
* 1 (12-in.) pre-baked pizza crust
What to do:
1. Preheat the oven to 400°F.
2. In a skillet, heat the olive oil over medium-high heat. Add the chicken; sauté until the chicken is browned, 5 to 7 min. Add the peppers and onions continue to sauté until browned, 4 to 5 min. Stir in the pesto.
3. Place the pizza crust on a pizza pan or large baking sheet. Spoon the chicken mixture on the crust; top with the cheese. Bake for 10 to 12 min. or until the cheese is bubbly.
2. In a skillet, heat the olive oil over medium-high heat. Add the chicken; sauté until the chicken is browned, 5 to 7 min. Add the peppers and onions continue to sauté until browned, 4 to 5 min. Stir in the pesto.
3. Place the pizza crust on a pizza pan or large baking sheet. Spoon the chicken mixture on the crust; top with the cheese. Bake for 10 to 12 min. or until the cheese is bubbly.