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Ingredientes
- 1/4 c. fresh pesto sauce, (1/4 to 1/2)
- 1 c. grated mozzarella cheese, (more/less to taste)
- 1 x chicken breast, baked or possibly grilled, * see below
- 1/2 c. fresh mushrooms, sliced
- 1/2 c. sun-dry tomatoes, (in oil or possibly not)
- 1 x pizza dough ball, --or possibly--
- 1 can pillsbury pizza-crust, from dairy section
- 1/3 c. extra-virgin extra virgin olive oil, (optional)
Direcciones
- Marinate chicken breast in your favorite Italian-style dressing for several hrs. Grill outside till 3/4 done or possibly bake in a 350deg oven for 15 min.
- Make sure 1/2 c sun-dry tomatoes are in a 1-c container. Fill container to top with boiling water, set aside for 10-15 min.
- Chop chicken into bite-sized pcs. Cover and set aside.
- When sun-drieds have reconstituted, chop coarsely (at least chop each tomato in half, depending on how much tomato you can handle in one bite).
- Prepare pizza dough. Spread with a decent amount (not light, not heavy) of pesto to 1/3 inch from edge of crust. You may want to initially brush entire surface of dough liberally with extra virgin olive oil, depending on your taste.
- Strategically place minced chicken and sun-dry tomatoes over surface of pesto. Sprinkle half of the mushrooms on top of all this.
- Cover with cheese.
- Sprinkle remaining mushrooms on surface of cheese.
- Bake at 375 till crust is golden brown and cheese is bubbly and hinting at turning golden brown.
- Don't initially over-bake chicken, or possibly you will have bite-sized pcs of leather on your pizza
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 443g | |
| Calories 1579 | |
| Calories from Fat 1227 | 78% |
| Total Fat 137.61g | 172% |
| Saturated Fat 31.24g | 125% |
| Trans Fat 0.17g | |
| Cholesterol 159mg | 53% |
| Sodium 1777mg | 74% |
| Potassium 1550mg | 44% |
| Total Carbs 22.49g | 6% |
| Dietary Fiber 4.2g | 14% |
| Sugars 11.74g | 8% |
| Protein 68.58g | 110% |
