Chicken Pesto Pizza with Roasted Red Peppers and Asparagus

Chicken Pesto Pizza with Roasted Red Peppers and Asparagus

  • Ingredients 12 Count
  • Nutrition 170 Calories
  • Total Time 25 Minutes
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5 servings


imperial units us metric
  • 1 in water
  • 10 ozs chicken
  • 1/3 cup diced onions
  • 2 cloves garlic (minced)
  • 2 tbsps olive oil
  • 4 tbsps pesto sauce (basil, divided)
  • vegetable oil spray
  • 10 ozs refrigerated pizza dough
  • 1 cup fresh asparagus (cut in 1-inch pieces, or canned, cut asparagus, drained)
  • 1 cup red bell pepper (chopped, fresh, roasted* or canned, roasted red bell peppers, drained)
  • 1/2 cup part-skim mozzarella cheese (shredded)
  • 1 oz feta cheese (crumbled)


BPrep Time10 min

BTotal Time25 min

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Nutrition Facts

Amount Per Serving
Calories 170 Calories from Fat 90
% Daily Value *
Total Fat 10g 15%
Saturated Fat 3.5g 18%
Trans Fat
Cholesterol 50mg 17%
Sodium 180mg 8%
Potassium 230mg 7%
Total Carbohydrate 4g 1%
Dietary Fiber less than 1g 3%
Sugars 2g
Protein 15g
Vitamin A 20%
Vitamin C 70%
Calcium 15%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.



1 Reviews

Monique M. 2015-06-03T11:43:00Z 1 1 1 1 1
I used diced chicken breast instead of canned. Other than that I followed the directions and enjoyed the aroma while it baked. I recommend brushing the crust with olive oil before adding the toppings. I also baked it on parchment paper for crisp crust.
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