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Yield: 2
SMF Kitchen
@smfchicken
00:10
Prep
00:15
Cook
00:25
Total Time
Ingredients & Directions
Directions
Grilled Chicken Pesto Pizza
1/2 cup
Self-rising flour
1/2 cup
Fat free Greek Yogurt
2 tablespoons
Prepared pesto
1/2 cup
Shredded low-fat mozzarella cheese or pizza cheese blend
1 bag
Springer Mountain Farms Fresh Grilled Fully Cooked Breast Strips*
1/2 cup
Cherry tomatoes, sliced
2 cloves
Garlic, minced
2 tablespoons
Fresh basil, chopped
- Preheat oven to 450°F.
- To make pizza dough, mix flour and and Greek Yogurt in a bowl until a dough starts to form. (If a little wet, add a little more flour.)
- Drop dough onto a floured surface and knead until it comes together.
- Divide dough equally into 2 balls.
- Roll each ball out on a floured surface until thin, because they will puff during baking. (about 1/4" thick).
- Dough may be soft so gently transfer to a greased pizza pan or sheet pan. (To make transferring easier, roll dough out onto parchment paper and transfer to pan and bake on paper to prevent sticking.)
- Par-bake the crust in the oven for about 5 minutes and then remove to top, watching so that it doesn't brown too much.
- Spread half of prepared pesto over each crust.
- Sprinkle half of the low-fat cheese over each crust, and then top with chicken breast strips, slices of cherry tomatoes and chopped garlic.
- Return pizza to oven to bake an additional 10 minutes or until cheese is melted and crust is browned.
- Garnish with fresh chopped basil.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Yield: 2
00:10
Prep
00:15
Cook
00:25 Total Time
Ingredients
Directions
Grilled Chicken Pesto Pizza
1/2 cup
Self-rising flour
1/2 cup
Fat free Greek Yogurt
2 tablespoons
Prepared pesto
1/2 cup
Shredded low-fat mozzarella cheese or pizza cheese blend
1 bag
Springer Mountain Farms Fresh Grilled Fully Cooked Breast Strips*
1/2 cup
Cherry tomatoes, sliced
2 cloves
Garlic, minced
2 tablespoons
Fresh basil, chopped
- Preheat oven to 450°F.
- To make pizza dough, mix flour and and Greek Yogurt in a bowl until a dough starts to form. (If a little wet, add a little more flour.)
- Drop dough onto a floured surface and knead until it comes together.
- Divide dough equally into 2 balls.
- Roll each ball out on a floured surface until thin, because they will puff during baking. (about 1/4" thick).
- Dough may be soft so gently transfer to a greased pizza pan or sheet pan. (To make transferring easier, roll dough out onto parchment paper and transfer to pan and bake on paper to prevent sticking.)
- Par-bake the crust in the oven for about 5 minutes and then remove to top, watching so that it doesn't brown too much.
- Spread half of prepared pesto over each crust.
- Sprinkle half of the low-fat cheese over each crust, and then top with chicken breast strips, slices of cherry tomatoes and chopped garlic.
- Return pizza to oven to bake an additional 10 minutes or until cheese is melted and crust is browned.
- Garnish with fresh chopped basil.
