Skip to Content

Pizza with Pesto, Chicken and Bell Pepper

Pizza with Pesto, Chicken, and Bell Pepper

Since Dave's co-workers are having a weight-loss challenge, we've been eating a lot healthier in the Redhead Baker household. It's paying off — two weeks in, Dave's winning!

Cooking Light has been a godsend for delicious, healthy recipes. Have you checked out the May issue? It's ALL about fast recipes, ready in 25 minutes or less.

And thanks to Cooking Light, we can still eat pizza! There's a round-up on their site of pizza toppings under 200 calories.

This pizza replaces the sauce with flavorful pesto, and adds lean shredded chicken and bell pepper strips; instead of tons of mozzarella cheese, a sprinkle of Parmesan cheese.

Even our toddler loved this pizza, which surprised me a little, since he refuses to eat anything green (including green fruits). I tried to "hide" the pesto under the shredded chicken, peppers and cheese. He pulled most of the peppers off, but the pesto didn't deter him.

I hope you'll try this pizza. It's so flavorful, you won't miss the extra calories!

Pizza with Pesto, Chicken and Bell Pepper

Recipe source: Cooking Light

Ingredients

  • 14 to 16 ounces of pizza dough, store-bought or homemade
  • ⅓ cup pesto, store-bought or homemade
  • ¾ cup shredded roasted chicken breast
  • ½ cup sliced red bell pepper
  • ⅓ grated Parmigiano-Reggiano cheese

Directions

  1. Place a pizza stone or upside down baking sheet in the oven, and preheat the oven to 450 degrees.
  2. Roll the dough out into a circle 12 to 14 inches in diaemeter.
  3. Spread the pesto on the pizza dough using the underside of a large spoon.
  4. Scatter the shredded chicken and red bell pepper slices over the pesto.
  5. Sprinkle the cheese over the whole pizza.
  6. Use a pizza peel to transfer the pizza to the hot pizza stone. Bake for 18 to 20 minutes, until the pizza dough is fully baked and lightly browned.
  7. Remove the pizza from the oven, and let rest for 10 minutes.
  8. Use a pizza cutter to cut the pizza into 8 slices and serve hot.

Yield: 4 servings (2 slices each)

Mini Brioche Rolls by The Redhead Baker
← Previous
Mini Brioche Rolls
Cinnamon Pita Chips with Cream Cheese Yogurt Dip
Next →
Cinnamon Pita Chips with Cream Cheese Dip

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Christiane ~ Taking On Magazines

Wednesday 21st of May 2014

I love Cooking Light's recipes! They always have so much flavor for as little as they put on my butt. Your version looks absolutely delicious.

Nutmeg Nanny

Wednesday 21st of May 2014

Hooray for being in the lead! This pizza looks great and it's even better that it's healthy!

Susan

Tuesday 20th of May 2014

Pizza on a diet? I want to be on that one. This version sounds fantastic.

Lauren @ Healthy Delicious

Tuesday 20th of May 2014

I used to love Cooking Light, but I stopped my subscription a while back because I felt like I was starting to see the same stuff over and over. I'll have to pick up a copy though - it sounds like they've been on their a-game lately!

Meredith at in sock monkey slippers

Tuesday 20th of May 2014

Love this! Great flavors and it's deliciously healthy. And I'm on your favorite blog list?! That just made my day!!! Thanks Coleen.

This site uses Akismet to reduce spam. Learn how your comment data is processed.