Pesto Chicken Pizza
This Pesto Chicken Pizza is bursting with flavor thanks to two ingredients: caramelized onions and basil pesto. Instead of pizza crust, you can layer the ingredients on two 16-ounce Italian bread loaf halves.
Ingredients
Instructions
-
Peel the onions, cut them in half lengthwise, and slice into very thin 0.125-inch half-moons.
-
Heat the extra-virgin olive oil in a large nonstick skillet or Dutch oven over medium-low heat.
-
Add the onions and cook, stirring frequently, until caramelized and golden brown, about 30 minutes.
-
Stir in the balsamic vinegar and baby spinach.
-
Cook until the spinach is wilted, about 3 minutes.
-
Season with kosher salt and freshly ground black pepper to taste.
-
Meanwhile, spread the basil pesto evenly over both pizza crusts.
-
Evenly distribute the onion and spinach mixture over the pesto.
-
Arrange the sliced chicken evenly over the vegetables.
-
Top with the mozzarella cheese slices.
-
Bake according to the pizza crust package directions, about 8–10 minutes, or until the cheese is melted.
-
Drizzle with balsamic glaze.
-
Slice and serve.
Nutrition Facts
Servings 11
- Amount Per Serving
- Calories 330kcal
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 4g20%
- Total Carbohydrate 34g12%
- Dietary Fiber 3g12%
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Rich and flavorful, extra-virgin olive oil helps caramelize the onions while creating a savory base that ties the pizza's toppings together.
- Sweet and deeply aromatic, onions become tender and golden as they cook, adding natural sweetness and depth of flavor.
- Fresh and vibrant, baby spinach wilts gently on the pizza, bringing color, nutrients, and a mild earthy balance to the richer ingredients.
- Bright and herbaceous, basil pesto spreads across the crust to deliver bold basil flavor and a fragrant, savory finish.
