Chicken and Peach Pesto Pizza

Fresh summer favorites like peaches and basil come together for a new take on pizza.

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4.5 by 5 people

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  • Makes: 8 servings
  • Makes: 2 pizzas
  • Start to Finish: 30 mins

Chicken and Peach Pesto Pizza

Directions

  1. In a food processor or blender combine the 1/3 cup olive oil, 2 cups basil, almonds, Paremesan, garlic, and salt. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary and adding enough additional olive oil (about 2 tablespoons) to reach desired consistency. Season to taste with pepper. Set aside.
  2. Place dough circles on the rack of a charcoal or gas grill directly over medium heat. Cover and grill for 2 minutes. Turn over and remove from grill. Spread pesto evenly over tops of pizzas. Top with chicken and cheese. Return to grill. Cover and grill for 3 to 4 minutes or until crust is crisp and toppings are heated through. Top with peaches and basil.

From the Test Kitchen

*

Or, use 2, 12-inch packaged thin pizza crusts (such as Boboli®). Omit first 2-minute grilling. Spread crusts with pesto and add chicken, peaches, and cheese. Grill, covered, 3 to 4 minutes or until heated through.

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Nutrition Facts (Chicken and Peach Pesto Pizza)

  • Per serving:
  • 486 kcal cal.,
  • 27 g fat
  • (7 g sat. fat,
  • 3 g polyunsaturated fat,
  • 14 g monounsatured fat),
  • 65 mg chol.,
  • 598 mg sodium,
  • 33 g carb.,
  • 3 g fiber,
  • 6 g sugar,
  • 28 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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