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- 1 Home-made Pizza Dough or purchased pizza dough(1)
- 2 Tbsp cornmeal (30 mL)
- 2/3 cup beet pesto (150 mL)
- 2 cups cooked chicken, cut into large bite size pieces (500 mL)
- 1 cup grated mozzarella cheese (250 mL)
- 1 cup grated old white cheddar cheese (250 mL)
- ¼ cup oil-packed, sun dried tomato slivers (60 mL)
- 1/3 cup crumbled feta cheese (75 mL)
- ¼ cup coarsely chopped fresh basil leaves (60 mL)
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- Divide dough into 2 pieces. Roll each piece out to from ovals, about ¼ inch thick.
- Line 2 baking sheets with parchment paper. Sprinkle each piece of parchment paper with about 1 tbsp cornmeal.
- Place pizza dough on each pan.
- Divide beet pesto evenly between dough.
- Divide chicken pieces onto each pizza, followed by mozzarella and cheddar cheese and the sun dried tomatoes.
- Bake pizzas for 10-15 minutes at 450°F (230°C) or until edges are golden brown and cheese is bubbling.
- Sprinkle each with basil leaves and feta cheese.
- Serve immediately.
Beet Pesto Pizza
Traditional pizza calls for tomato sauce, but this fantastic recipe calls for beet pesto instead! It's a fresh change to family pizza night! Delicious beet pesto sauce cooked with cooked chicken, mozzarella and cheddar cheese, topped with fresh basil leaves and feta!
- Servings
- 4-6 people
