White Pizza with Chicken, Pesto and Pine Nuts

Show: Quick Fix Meals with Robin MillerEpisode: Colorful Slow Cooking

Recipe categories: Mozzarella, Cheese, Nuts, Chicken, Poultry,
more
- Dish : Pizza
- Cuisine : American
- Season : Fall , Spring , Summer , Winter

recipe
ratings & reviews(53)

Picture of White Pizza with Chicken, Pesto and Pine Nuts Recipe

Photo: White Pizza with Chicken, Pesto and Pine Nuts Recipe

Rated 5 stars out of 5

Rate This Recipe

Read 53 Reviews

Total Time:: 15 min
Prep: 5 min
Cook: 10 min

Yield:: 4 servings

Level:: Easy

Save To My Recipe Box

Success

This recipe was saved to your Folder_Name folder.

Do not show this message again

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

Timer Name: 25 Characters Max

Enter Time:

Start

You can create up to five timers

Ingredients

1 store bought pizza crust
1 cup prepared basil pesto
1 cup cooked diced chicken
1 cup shredded part-skim mozzarella cheese
2 tablespoons pine nuts

Directions

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.

Print Recipe

Browse Similar Recipes

View All 5 Pizza Collections

Pizza Recipe Collections

Dessert Pizza Recipes(64)
Breakfast Pizza Recipes(12)

Italian Pizza Recipes(191)
Pizza Dough Recipes(39)

Fruit Pizza Recipes($asset.get("Collection Recipe Count"))

Not a member?

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Newest Ratings and Reviews

Read all 53 reviews

By bgjolie

Fredericksburg, VA

on March 31, 2012
Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

Submit

or Cancel
Wow, this was so good!! We loved how easy it was to make and couldn't believe how great it tasted considering the few ingredients needed. This recipe is definitely a keeper!

0 people found this review Helpful.
Was this review helpful to you? Yes | No
By Belgian_Waffle

on July 10, 2011
Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

Submit

or Cancel
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.

3 people found this review Helpful.
Was this review helpful to you? Yes | No
By Ninahngo

Fountain Valley, CA

on March 27, 2011
Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

Submit

or Cancel
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.

1 people found this review Helpful.
Was this review helpful to you? Yes | No