Pesto Chicken Pizza

I recreated this recipe from one of our favourite restaurants in the area – Kettle Drums. They have such good pizza! The pesto sauce is a nice twist from the usual tomato and the goat cheese and grape tomatoes are nice and refreshing! I hope you enjoy this recipe it’s one of our favourites 🙂

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 25 minutes prep time
    • Rating: Easy
  • Ingredients & availability
    • 7 ingredients
    • All ingredients you can find at a grocery store
    • Rating: Easy

Equipment Required:

  • Rolling pin
  • Pizza pan/round baking sheet
  • Flour
  • Spoon
  • Knife
  • Cheese grater
  • Cutting board

Time: 25 min. prep + 18 min. cook = 43 min. total

Servings: 8 slices

Calories/slice: ~ 305

Ingredients:

  • 1/2 lb pizza dough
  • 1 1/2 – 2 cups shredded mozzarella
  • 4 ounces goat cheese
  • 1 cup cooked shredded chicken or turkey
  • Slice red onion (as much as you like)
  • Sliced grape tomatoes (as many as you like)
  • 1/2 jar (~1/2 cup) of basil pesto sauce

Directions:

  1. Preheat oven to 450F.
  2. On a lightly floured surface, roll out the pizza into a 12-inch circle. Transfer to pizza pan or baking sheet.
  3. Spread pesto sauce on top of pizza dough.
  4. Top with mozzarella, goat cheese, chicken, red onion, & grape tomatoes.
  5. Place in the oven and bake until edges begin to brown, about 18 minutes. Remove from oven to cool, slice and enjoy!

Cheesy Oregano Chicken & Broccoli Pesto Panini

This panini is cheesy, savoury, deliciousness, chock full of greens! I got it from the Half Baked Harvest cookbook. The broccoli, Greek yogurt and arugula gives it a healthy, fresh taste and makes me feel less guilty about eating it 😉 Now I will say these paninis are a bit more time consuming than I would like. It is a special treat and something I would be more apt to make on a weekend. I hardly ever use my panini press so it has inspired me to try more panini recipes!

Time: 38 min prep + 15-20 min in the panini press

Servings: 4

Calories/Panini: 754

Ingredients:

  • Boneless skinless chicken breasts, cooked and shredded*
  • Oregano (fresh or dried)
  • Broccoli, cut into florets and coarsely chopped
  • Plain Greek yogurt
  • Shredded fontina cheese**
  • Shredded sharp cheddar cheese
  • Salt and pepper
  • Basil pesto
  • Ciabatta rolls or loaf
  • Fresh arugula***
  • Extra-virgin olive oil

Notes:

*I had shredded turkey on hand. One of my favourite things to do is cook a whole turkey, shred the meat and put 1 cup bags in the freezer. It is so handy for casseroles or recipes where they ask for shredded chicken or turkey. When turkey is on sale its more affordable than buying a rotisserie chicken from the deli.

**I couldn’t find fontina so I used provolone slices as a substitute.

***I had spinach on hand so I used that instead.

If you want detailed quantities or instructions on how to make it you can purchase the cookbook here. Or view her video here. Otherwise, I’m sure you get the idea with the ingredients listed above.

Equipment Required:

  • Mixing bowl
  • Mixing spoon
  • Cutting board
  • Knife
  • Cheese grater
  • Panini press or cast-iron skillet & grill pan

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 4
    • Rating: Easy
  • Involvement
    • 38 minutes prep time
    • Rating: Moderate
  • Ingredients & availability
    • 12 ingredients
    • Most ingredients are normal but I was unable to find fontina cheese
    • Rating: Moderate