| Chicken pizza with sliced onion, garlic, basil pesto, fresh | | | | and diced bite-sized |
| asparagus, roasted red bell pepper, mozzarella and | | | | 1/2 cup thinly sliced Red or White Onion |
| feta cheeses. The pizza is baked until golden brown. | | | | 2 Garlic Cloves, minced |
| To make this pizza even better, make homemade | | | | 2 tablespoons Extra Virgin Olive Oil |
| roasted peppers, fresh basil pesto and a homemade | | | | 4 tablespoons Fresh Basil Pesto, divided |
| pizza crust, in the style of your choice, thick or thin. | | | | Olive Oil spray |
| You can buy roasted peppers, or you can roast them | | | | 1 (10 ounces) package Refrigerated Pizza Dough |
| easily at home. To roast the red bell pepper, first cut | | | | 4 thin Fresh Asparagus Spears cut in 1-inch pieces |
| them in quarters, trim off the ends, remove the seeds | | | | 1 cup chopped Roasted Red Bell Peppers |
| and membranes. Arrange the pepper quarters on a | | | | 1/2 cup Shredded Mozzarella Cheese |
| baking sheet skin side up and place under the broiler | | | | 1 ounce crumbled Feta Cheese |
| for several minutes, until the skins have blackened. | | | | Preparation: |
| Remove the peppers to a paper bag, close the bag, | | | | 1. Preheat the oven to 400 F. |
| and roll up to remove air from the bag. You can use a | | | | 2. Add olive oil to nonstick skillet. |
| plastic container with lid if a paper bag is not available. | | | | 3. Saute chicken breast pieces with thinly sliced onion |
| Allow the peppers to rest for 15 minutes, and the skins | | | | and minced garlic, until chicken is browned. |
| will peel off very easily. | | | | 4. Remove skillet from heat. Stir in 2 tablespoons fresh |
| You can buy fresh basil pesto at most supermarkets; | | | | basil pesto. |
| it is also easy to make fresh basil pesto. Add 1/4 cup | | | | 5. Spray large baking sheet with olive oil spray. |
| of pine nuts, 1/4 cup extra virgin olive oil, 1 tablespoon | | | | 6. Press dough onto baking sheet to thickness desired. |
| lemon juice, and 3 garlic cloves to a blender or food | | | | 7. Spread 2 tablespoons fresh basil pesto over dough, |
| processor. Blend until smooth. Gradually add in 3 cups | | | | avoiding edges. |
| of loose fresh basil leaves (stems removed), and 1/4 | | | | 8. Spoon the chicken mixture over dough and spread |
| cup Parmesan cheese. Only add the cheese into the | | | | evenly. Top with asparagus spears and roasted red |
| mix when ready to use. You can store extra pesto by | | | | bell peppers. |
| freezing it. | | | | 9. Sprinkle shredded mozzarella cheese and crumbled |
| Chicken Pizza with Pesto Sauce, Roasted Red | | | | Feta cheese over the top of chicken and vegetables. |
| Peppers and Fresh Asparagus | | | | 10. Bake pizza 12 to 15 minutes or until cheese has |
| Ingredients: | | | | melted and crust edges are lightly browned. |
| 3/4 pound Boneless, Skinless, Chicken Breast, cooked | | | | |