Show: Quick Fix Meals with Robin MillerEpisode: Colorful Slow Cooking
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Preheat oven to 450 degrees F.
Place pizza crust on a large baking sheet and top with pesto, chicken, cheese and pine nuts. Bake 8 to 10 minutes, until cheese melts and crust is golden brown.
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Photo: White Pizza with Chicken, Pesto and Pine Nuts Recipe
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By Belgian_Waffle
on July 10, 2011
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This was amazing and simple. I made this twice. Once as two individual 8-inches, and once as a large pie -- both wheat thin crust. If you do the 8" make sure you reduce the cook time, I didn't watch it close enough and my crusts were a little burnt. Both times I substituted the pine nuts for a crumbled tomato basil feta cheese (Athenos. The tomato basil spice, while it wasn't a predominate flavor, I think gave it enough of that "traditional pizza" reminiscence that it made it that much better. I used a basic 8oz jar of Classico basil pesto -- but, when I first opened it, I drained out the oil that had separated on the top. Let it sit, and then drained it again. I think this helped immensely in avoiding the oily pizza problem a few of the reviewers have been having. The second time I made this my 21 year old male friend who was very skeptical of a pizza lacking pepperoni and any real Meaty Manliness devoured more than half the pie.
By Ninahngo
Fountain Valley, CA
on March 27, 2011
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You just can't go wrong with pesto. Next time I make this pizza, I'm going to use less pesto though...perhaps it was my fault but it became a little bit to oily. Still very appetizing though.
By neharper7
Temecula, 43
on February 05, 2011
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This was verrrry good. It was quite easy and quick to prepare and everyone loved it. My 6yr old helped roll the dough and assemble the pizza which made it even more enjoyable. Thanks for a wonderful recipe!!
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