1 12-inch pizza crusts or flatbreads, or 4 ready-made pizza crusts
Extra-virgin olive oil
1/2 cup pizza sauce
2 cups cooked, diced chicken, (rotisserie works well)
1/2 cup pesto sauce
1/2 cup chopped red onion
1 cup chopped sun-dried tomatoes, packed in oil
1 cup marinated artichoke hearts, drained and chopped
1 cup fresh spinach or arugula leaves
1/2 cup pitted and sliced kalamata olives
4 oz. grated feta cheese
2 cups shredded pizza cheese, (mozzarella and provolone)
1/4 cup shredded Parmesan cheese
Sea salt
Freshly ground pepper
Directions:
Preheat the oven to 400 degrees F.
Brush the pizza crust with olive oil and spread pizza sauce over the crust, leaving a 1/2 inch border. Toss chicken with pesto sauce. Top pizza with chicken, red onions, sun-dried tomatoes, olives, artichoke hearts, and spinach. Cover with cheeses.
Bake the pizza on an oven rack for 10 to 15 minutes or until the cheese has melted and crust is crisp and browned. Sprinkle with sea salt and freshly ground pepper. Cool for 5 minutes then slice and serve.
*Pizza can be made on the grill as well. Oil and grill crust for a couple minutes before topping. Top grilled side with toppings and place on hot grill on indirect heat and cover. Grill 10 to 15 minutes or until cheese melts and pizza browns around the edges.
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1 12-inch pizza crusts or flatbreads, or 4 ready-made pizza crusts
Extra-virgin olive oil
1/2 cup pizza sauce
2 cups cooked, diced chicken, (rotisserie works well)
1/2 cup pesto sauce
1/2 cup chopped red onion
1 cup chopped sun-dried tomatoes, packed in oil
1 cup marinated artichoke hearts, drained and chopped
1 cup fresh spinach or arugula leaves
1/2 cup pitted and sliced kalamata olives
4 oz. grated feta cheese
2 cups shredded pizza cheese, (mozzarella and provolone)
1/4 cup shredded Parmesan cheese
Sea salt
Freshly ground pepper
Directions:
Preheat the oven to 400 degrees F.
Brush the pizza crust with olive oil and spread pizza sauce over the crust, leaving a 1/2 inch border. Toss chicken with pesto sauce. Top pizza with chicken, red onions, sun-dried tomatoes, olives, artichoke hearts, and spinach. Cover with cheeses.
Bake the pizza on an oven rack for 10 to 15 minutes or until the cheese has melted and crust is crisp and browned. Sprinkle with sea salt and freshly ground pepper. Cool for 5 minutes then slice and serve.
*Pizza can be made on the grill as well. Oil and grill crust for a couple minutes before topping. Top grilled side with toppings and place on hot grill on indirect heat and cover. Grill 10 to 15 minutes or until cheese melts and pizza browns around the edges.
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