|Easy Pesto Pizza with Spinach Salad|
I had a club meeting tonight and I needed a quick fix for dinner, so I came up with this recipe. It's a super easy one that tastes like you spent more time on it than you really did. The big time savers are the store-bought pizza dough and the store bought pesto sauce. By all means, if you have time to do homemade versions of these things, do! But if you're in a pinch for time, use these shortcuts and you can whip this up in just a few minutes - it cooks very quickly too.
- Frozen Pizza Dough, thawed
- Store-bought Pesto
- Shredded Mozzarella Cheese
- Grape Tomatoes
- Chopped Cooked Chicken Breast
- Torn Basil
- Shredded Parmesan
- Hot Pepper Flakes
|Spread with Pesto|
Preheat oven to 385 degrees. Take your store bought pizza dough, and roll it out/stretch it out to fit a cookie sheet. I find making square pizza is a bit easier. Brush the dough with EVOO, and par-bake until it just starts to puff up, approximately 3-5 minutes, then remove.
Take a spoon and spread the pesto sauce all over the crust. You won't use as much pesto sauce as you would a red sauce, but make sure you have good coverage because the pesto packs a lot of the flavor!
|ready for the oven|
Next, top with shredded mozzarella cheese. I like to use Sargento brand low fat cheese, and I find that one standard size bag is the perfect amount for one pizza. Then, cover with sliced grape tomatoes (slicing them might seem a little labor intensive, but it really only takes a few minutes - if you want, just halve them... whole ones roll off too easily). Next, add your chopped chicken breast. I had leftover grilled chicken, so I just used that. Finally, top with some torn basil leaves, shredded parmesan cheese, and a sprinkle of hot pepper flakes (if you like spice).
Put the pizza in the oven, directly onto the center rack, this let's the crust get all nice & crispy. Cook until the cheese is bubbly and the crust is nice and golden brown. Let cool on a cookie sheet for a few minutes, then slice & serve. Enjoy!