Chicken Pesto Pizza

Photo by Taste of Home

I love, love, love, pizza, but needed to find one that is actually somewhat good for you and not loaded with fat and calories. I found this delicious pizza from Taste of Home, but of coarse had to make a few changes. I always use my mom's pizza dough recipe which is delicious, but lately I have been substituting whole wheat flour and also halving the recipe; which makes a super thin but yummy crust.

Lisa's Pizza Dough - Healthified :)

1 1/4 cups whole wheat flour

1/2 teaspoon salt

1/2 teaspoon sugar

1/2 tablespoon quick-rise yeast

1 cup warm water

1/2 tablespoon olive oil

In a bowl, combine the first four ingredients. Combine water and oil; add to flour mixture. Add additional flour if needed to form a soft dough. Turn onto a floured surface; knead for 1 to 2 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. Punch the dough down; place on a greased 12 inch pizza pan (I use a pizza stone sprinkled with cornmeal) and pat into a 12 inch circle.

Chicken Pesto Pizza

2 boneless skinless chicken breasts, cut into 1/2 inch pieces

1/2 small onion, thinly sliced

1/2 each small green, sweet red and yellow peppers, julienned

1/2 cup sliced fresh mushrooms

3 tablespoons pesto - I usually use homemade but this time I tried Kirkland brand

1 1/2 cups shredded part-skim mozzarella cheese

1/2 teaspoon salt

1/4 teaspoon pepper

In a large nonstick skillet over medium heat, cook the chicken, onion, peppers and mushrooms in 1 tablespoon olive oil, until chicken is no longer pink and vegetables are tender. Remove from the heat; set aside.

Spread pesto on dough and top with chicken mixture and cheese. Sprinkle with salt and pepper. Bake at 400 degrees for 15-18 minutes or until crust and cheese are lightly browned.