Ingredients30 m servings 263 cals
- Heat 1 tablespoon olive oil in 12-inch skillet over medium heat. Once oil is hot, add onion to skillet and cook until just softened, about 5 minutes. Set aside.
- Divide dough into 2 equal balls. On well-floured surface, with floured rolling pin, roll each ball into a 10-inch circle. Place on large cookie sheets or pizza pans. Brush crusts with remaining olive oil.
- Preheat oven to 450 degrees F. Spread pesto sauce on pizza dough within 1-inch from edge; top with red onion, artichoke hearts, chicken, sliced mushrooms, sliced olives and feta cheese. Bake 15 to 20 minutes or until crust is golden.
Per Serving: 263 calories; 13.6 g fat; 22.9 g carbohydrates; 12.2 g protein; 23 mg cholesterol; 759 mg sodium. Full nutrition
ReviewsRead all reviews 6
The flavors on this pizza work so well together! I used my own dough recipe and baked it in the oven at 525F before then putting it under the broiler briefly because I like to get the cheese an...
This was a huge hit with my friends and family. I made a vegetarian version for Ash Wednesday last night. We had several kinds of pizza, and this was by far the favorite of the night. I used ...
Easy recipient, just as described,no modifications made. The result is absolutely delicious!
MINOUCHKA -- This was so easy and fantastic tasting. I made it w/o chicken, and I also made it w/ left over roasted chicken au lieu of the can chicken. I do not care to cook w/ any can mean ex...
Really good pizza. I used fresh chicken cutlets instead of canned chicken and added some fresh mozzarella and it was awesome.