Roasted Chicken and Mushroom Pesto Pizza

  • Ready in 1h

  • Serves 2

  • 948 calories

  • 74.25g carbs

Roasted Chicken and Mushroom Pesto Pizza might be just the main course you are searching for. This recipe makes 2 servings with 1026 calories, 62g of protein, and 58g of fat each. For $7.37 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. This recipe is liked by 6594 foodies and cooks. It is a good option if you're following a gluten free diet. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 1 hour. Head to the store and pick up roasted chicken, roasted chicken, pizza dough, and a few other things to make it today. To use up the juice of lemon you could follow this main course with the Fruit Juice Pops as a dessert.

10 ingredients

  1. 1 cup baby spinach leaves
  2. 6 crimini mushrooms
  3. 2 servings gluten-free pizza dough
  4. 34 juice of lemon
  5. 2 cups mozzarella cheese
  6. 2 servings onion powder
  7. cups pesto sauce
  8. 1 cup roasted chicken
  9. 1 cup roasted chicken
  10. 2 servings salt and pepper

Instructions

  1. Preheat the oven to 375 degrees F
  2. Place pieces of chicken (I used 1 pound of skin-on bone-in chicken. Only part of it gets used for the pizza and the rest can be eaten as is or on a sandwich or salad) in a casserole dish or on a baking sheet.
  3. Drizzle with lemon juice, sprinkle with salt, pepper, onion powder and garlic powder.
  4. Drizzle the mushrooms in olive oil and either add them to the dish with the chicken or put them in a separate baking dish.Roast chicken and mushrooms in the oven for about 35 to 40 minutes or until interior temperature reaches 160 degrees F.
  5. Remove chicken and mushrooms from the oven. When cool enough to handle, slice the mushrooms and chop about 1 cup-worth of chicken. Set aside.Raise the oven temperature to 425 degrees F.
  6. Roll out your favorite pizza dough (I used Bobs Red Mill Gluten-Free Pizza mix but you can also use this recipe for gluten-free pizza crust: http://www.theroastedroot.net/carnitas-taco-pizza/) on a 12 pizza tray.Pre-bake the crust for 10 to 15 minutes. Until the crust feels slightly firm and begins to show some color.Top pizza with pesto sauce and lay the spinach leaves on top of the sauce.Distribute the cheese on top, followed by the chicken and mushrooms.
  7. Bake the pizza for 10 to 15 minutes until crust is golden-brown and the cheese is melted and also golden brown.For crispier crust, put your oven on the high broil setting and broil the pizza for about 2 to 3 minutes.
Roasted Chicken and Mushroom Pesto Pizza

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