This recipe was featured in: playing around with pesto
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Serves 2
15oz. store-bought whole wheat pizza dough
basil pesto
1 portobello mushrooms
1 zucchini, cut at diagonals into 1/2 cm slices
1 small Japanese eggplant or 1/2 regular medium eggplant, cut at diagonals into 1/2 cm slices
2 boneless, skinless chicken breasts
1/2 small red onion, sliced
1/2 green pepper, sliced
2 jarred roasted red peppers
2-3 tbsp EVOO (Rachel Ray’s abbreviation for Extra Virgin Olive Oil)
salt
fresh ground black pepper
1 cup (1/2 packet) Sargento Reduced Fat Mozeralla shredded cheese
Grill the chicken and vegetables as in the above recipe and cut into thin, long slices.
Preheat oven to 425 deg F.
Roll out the pizza dough on a lightly floured surface to about 1/2-inch thick and transfer it to a pizza or baking sheet lined with parchment paper. Spread the pesto, top it with the chicken, onion and green pepper on one half of the pizza and roeasted vegetables on the other half and finally sprinkle the cheese.
Bake on the bottom rack for about 18 – 20 minutes till the cheese is melted and the crust is golden brown.
Take it out of the oven and season with black pepper. Cut it into slices and serve hot with some ice cold beer.
*Recommended Heineken Premium Light beer
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