Recipe by Mealtime.org
"Bake and enjoy this aromatic homemade pizza, made with basil pesto as the sauce, and topped with canned chicken, asparagus and roasted red bell peppers. With canned chicken as the topping, it's a lean, yet protein-rich dish, prepared in less than 30 minutes--with recipe-ready ingredients."
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1 (10 ounce) can
premium white-meat chicken, packed in water, drained
basil pesto sauce, divided
Vegetable oil spray
1 (10 ounce) package
refrigerated pizza dough
fresh asparagus cut in 1-inch pieces, or canned, cut asparagus, drained
chopped, fresh red bell peppers (roasted*) or canned, roasted red bell peppers, drained
shredded part-skim mozzarella cheese
feta cheese, crumbled
This was so good! I have to make it every week now for the fam. I replaced the chicken with sauteed shrimp and it is even better. Also used yellow peppers once when no red to be found and that was very good too, and pretty
Super spectacular. I am a collector of pizza recipes and this is definitely in the top 5. I used chicken breast instead of canned chicken and extra pesto. SOOOOO good!
This came out of the oven looking very impressive and tasted great with a couple modifications. The pesto flavor was too overpowering and made the pizza kind of dry (this may have just been the pesto I used). I ended up putting pizza sauce on top of everything and sticking it back into the oven to heat it up. I would suggest adding pizza sauce to this and not solely using the pesto, it really improved the taste. I also tried canned asparagus for the first time, something I will never do again, definitely a vegetable that needs to be fresh. And the directions on roasting red peppers were great and mine turned out perfect!
Asparagus is a great topping for pizzas; used previously frozen ones. I made the pizza with only vegetables and even added some canned pineapples.
Thought this recipe was great! Awesome for a light summer lunch. I followed this recipe and didn't find the need for and changes. I did dip it in ranch but that's just me.
this has been our favorite dish so far. a little tough to make the crust of the pizza but got the hang of it after awhile. I had to triple the recipe to make for 7 people with only a few slices left over. it was so yummy and we will definitely make it again!!
Good taste with pineapple added. We always use wheat tortillas as the crust for 6 minutes in the toaster oven.
Excellent! I made some changes.
*I did not use the onion.
*Next time I will boil some chicken breast as canned chicken is high in sodium and CL.
*added marinated artichokes and turkey pepperoni
*omitted the asparagus, peppers and feta
*Used veggie cheese
*used 2 packages of pizza dough
*Baked at 425 like the pizza dough package instructed
I used the liquid from the marinated artichokes in the chicken mixture while it cooked in the skillet.
For baking I baked it for 12 mins and then added the veggie cheese and baked for another 2 mins
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Pesto Pizza with Roasted Red Peppers and Asparagus
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 186
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