Italian

Chicken and Sundried Tomato Pesto Pizza is for Dinner.

Chicken and Sundried Tomato Pesto Pizza takes 30 minutes to prepare.

Chicken and Sundried Tomato Pesto Pizza takes 20 minutes to cook.

Chicken and Sundried Tomato Pesto Pizza makes 8 servings.

The ingredients for Chicken and Sundried Tomato Pesto Pizza are:

Pizza Dough

2 Cups Robin Hood Nutriblend flour
1 Package quick rise yeast
1 tbsp sugar
1/4 tsp sea salt
1 Tbsp olive oil
3/4 - 1 cup water

Pesto

1 cup sundried tomatoes (soaked in hot water, to soften)
1 tbsp minced garlic
1/4 cup balsamic vinegar
1/4 cup dried basil
1/4 cup dried parsley
1 tbsp olive oil

Pizza toppings

200 grams fresh spinach (wilted in fry pan)
300 grams chicken breat (cubed in small pieces and cooked)
1/2 cup pitted, sliced black olives
2 cups cut up mushrooms
200 grams part skim mozzarella
2 tbsp parmesan

Here is how you make Chicken and Sundried Tomato Pesto Pizza:

Combine dough ingredients; knead for 5-10 minutes. Set aside in a bowl covered in plastic wrap. (Can spray with some cooking spray to keep from drying out).Prepare pesto by placing all pesto ingredients in a blender or food processor. Blend until somewhat smooth.When pizza dough has risen (doubled), spread out onto a pizza pan (or cookie sheet). Spread pesto evenly on crust, then add toppings. Bake at 375 for 15 - 20 minutes.Makes 8 servings.Number of Servings: 8Recipe submitted by SparkPeople user HAWGWILD1.

The nutritional information for Chicken and Sundried Tomato Pesto Pizza is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 345.3

• Total Fat: 12.8 g
• Cholesterol: 37.7 mg
• Sodium: 542.2 mg
• Total Carbs: 36.9 g
• Dietary Fiber: 6.0 g
• Protein: 24.4 g

Chicken and Sundried Tomato Pesto Pizza is Italian cuisine.