Hey All! I am back with another easy recipe that’s become a staple in this household. (At this point I’m feeling like I should just be a food blogger instead LOL).
Today we are making a little concoction called Chicken Pesto Pizza. Look, I tried to get a little more creative with the name but that’s as good as it’s getting! These “measurements” serve 2, but it’s really easy to adjust depending on the amount of mouths you’re feeding. As always, this is a loose recipe, so feel free to make any changes to your liking!
What You’ll Need:
FOR CHICKEN:
-1 Chicken Breast
-1/2 Cup (ish) Dressing (I have used both ranch and Italian and they both turn out yummy!)
-1/4 Cup of Chicken Broth (or water will be fine)
-Seasoning – Get creative! (I usually use garlic powder, s&p, onion powder, basil, oregano).
FOR PIZZA:
-Flatbread(s) I use the Naan bread from Aldi
-Pesto (also get it from Aldi!)
-1 Large Tomato
-1 Cup Mozzarella Cheese
-Feta Cheese
-Olive Oil
-Fresh Basil (dried will work too!)
How To Get Started:
A few hours before dinner….
I find it easier if I throw the chicken breast into the crockpot earlier in the day, versus baking or frying it. This way, it takes minimal energy + the chicken is super moist (ew, sorry hate that word but it’s true!) and it will also shred very easily. (p.s. feel free to add more chicken and use the extra for a salad or different meal!) For this, all you have to do is throw in the chicken, seasoning, broth and dressing. It takes about 3 hours on high to cook thoroughly.
Okay! When you’re ready to get dinner started…
Remove Naan bread from packaging and lather a light layer of olive oil, covering the entire flatbread. I will usually add a sprinkle of salt and pepper to the crust at this time as well. Preheat your oven to 400 and place the flatbreads in immediately. (This will add a little crispy-ness to the crust while it preheats). I feel like our oven is hotter than most, so I will usually only leave the flatbreads in there for 4 minutes each side (8 mins total, flip halfway through). This is one of those things you kind of just have to eyeball!
While the Naan is getting a ‘lil crispy, chop up your tomatoes and fresh basil (if applicable). If you haven’t already, shred the chicken as well. Now to assemble; spoon on the pesto, covering evenly to your liking. Toss on tomatoes, basil, chicken, and any other toppings. Cover with mozzarella + feta cheese and any additional seasonings. Bake for approximately 8-10 minutes (again depending on how your oven cooks). Drizzle with additional olive oil. Slice and serve, (with ranch – always!).
Let me know if you tried this + if you’ve made any change or additions, I would love to hear!
Until next time,
