I just wanted to share a yummy pizza recipe with y'all - that will fill you up in a healthy way! If you end up trying it - let me know what ya think!
Chicken Pesto Pizza
from The Light and Tasty Magazine - March 2008 (Taste of Home)
2 teaspoons active dry yeast
1 cup warm water (110 - 115 degrees)
2-3/4 cups bread flour
1 tablespoon plus 2 teaspoons olive oil, divided
1 tablespoon sugar
1-1/2 teaspoons salt, divided
1/2 pound boneless skinless chicken breasts, cut into 1/2 inch pieces
1 small onion, halved and thinly sliced
1/2 each small green, sweet red, and yellow peppers, julienned (I usually just use 1 - those things are expensive!)
1/2 cup sliced fresh mushrooms (We aren't big on mushrooms - so I don't add these!)
3 tablespoons of prepared pesto
1-1/2 cups shredded part-skim mozzarella cheese
1/4 teaspoon pepper
In a large mixing bowl, dissolve yeast in warm water. Beat in the flour, 1 tablespoon of oil, sugar, and 1 tablespoon of salt.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and light rise in a warm place until doubled, about 1 hour.
In a large non-stick skillet over medium heat, cook the chicken, onion, peppers, and mushrooms in remaining oil until chicken is no longer pink and vegetables are tender. Remove from the heat; set aside.
Punch dough down; roll into a 15 inch circle. Transfer to a 14 inch pizza pan. Build up edges slightly. Spread with pesto. Top with chicken mixture and cheese. Sprinkle with pepper and remaining salt.
Bake at 400 degrees for 18-20 minutes or until crust and cheese are lightly browned.
The kids will love helping you out with this one! Enjoy! And have a lovely rest of the week!