Chicken Pesto Pizza with Roasted Red Peppers and Asparagus

  • Yield: 5 servings


1-- (10-ounce) can premium white-meat chicken, packed in water, drained
1/3cup diced onion
1-- garlic cloves, minced
2tablespoons olive oil
4tablespoons basil pesto sauce, divided
1-- (10-ounces) refrigerated pizza dough
1cup fresh, 1-inch pieces asparagus, cut in 1-inch pieces or 1 cup canned, cut asparagus, drained
1cup canned, roasted red bell peppers, drained or 1 cup chopped, fresh red bell peppers
1/2cup (2-ounces) shredded, part-skim mozzarella cheese
1ounce feta cheese, crumbled



  1. 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.
  2. 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.

Nutritional Info *per serving

  • Calories 430
  • Fat 22g
  • Cholesterol 45mg
  • Sodium 680mg
  • Carbohydrate 33g
  • Fiber 3g
  • Protein 26g