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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
2 tablespoons extra-virgin olive oil
1½ to 2 pounds onions
1 tablespoon balsamic vinegar
1 (6-ounce) bag baby spinach
Kosher salt
Freshly ground black pepper
¼ cup prepared basil pesto
2 (12-inch) pre-made, thin pizza crusts
1 pound skinless, boneless chicken breast halves, baked and thinly sliced widthwise
8 ounces part-skim mozzarella cheese slices
Directions
Before you begin: Wash your hands.
- Peel onions, cut in half lengthwise, and slice into very thin, ⅛-inch half-moons.
- Heat oil in a large nonstick skillet or Dutch oven over medium-low heat. Add onions and cook, stirring frequently, until caramelized (very soft and golden brown), about 30 minutes. Stir in balsamic vinegar and spinach and cook until spinach wilts, about 3 minutes. Season with salt and pepper to taste.
- Meanwhile, spread pesto evenly over pizza crusts. Top evenly with the onion mixture. Arrange chicken over the onion mixture, then place cheese slices evenly on top.
- Bake according to package directions until the cheese melts, 8 to 10 minutes. Slice and serve.
Cooking Notes
- To bake the chicken, place in a baking dish, drizzle with olive oil, and sprinkle with a pinch of salt and pepper. Bake at 350ºF (177ºC) until the chicken reaches an internal temperature of 165ºF, about 35 minutes.
Nutrition Information
Serving size: 1 slice
Serves 11
Serves 11
Calories: 330; Total Fat:13g; Saturated Fat: 4g; Sodium: 530mg; Total Carbohydrate: 34g; Dietary Fiber: 3g; Protein: 20g; Vitamin A: 15%; Vitamin C: 10%; Calcium: 20%; Iron: 15%.
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