You are here: Home » Recipes » Chicken Pesto Pizza with Roasted Red Peppers and Asparagus Chicken Pesto Pizza with Roasted Red Peppers and Asparagus Recipe by Canned Food Alliance Yield 5 servings Bake and enjoy this aromatic homemade pizza, made with basil pesto as the sauce, and topped with canned chicken, asparagus and roasted red bell peppers. PrintEmail Ingredients 1 -- (10-ounce) can premium white-meat chicken, packed in water, drained1/3 cup diced onion1 -- garlic cloves, minced2 tablespoons olive oil4 tablespoons basil pesto sauce, divided1 -- (10-ounces) refrigerated pizza dough1 cup fresh, 1-inch pieces asparagus, cut in 1-inch pieces or 1 cup canned, cut asparagus, drained1 cup canned, roasted red bell peppers, drained or 1 cup chopped, fresh red bell peppers1/2 cup (2-ounces) shredded, part-skim mozzarella cheese1 ounce feta cheese, crumbled Instructions Heat oven to 400F. Brown chicken with onion and garlic in olive oil in a medium, non-stick skillet. Remove from heat; blend with 2 tablespoons pesto sauce; set aside. Lightly coat a 9 x 12-inch baking sheet or a 14-inch pizza stone with vegetable oil spray. Press or roll dough onto baking sheet or pizza stone to desired thickness. Spread remaining 2 tablespoons pesto sauce over dough, leaving a 1-inch edge. Arrange chicken mixture, asparagus and roasted red peppers on top. Sprinkle with cheeses. Bake for 12 to 15 minutes until cheeses melt and crust is lightly browned.