Chicken and Peach Pesto Pizza
Fresh summer favorites like peaches and basil come together for a new take on pizza.
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Chicken and Peach Pesto Pizza
Directions
- 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.
- 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
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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.
Nutrition Facts (Chicken and Peach Pesto Pizza)
- Per serving:
- 486 kcal ,
- 27 g fat
- (7 g sat. fat ,
- 3 g polyunsaturated fat ,
- 14 g monounsaturated fat ),
- 65 mg chol. ,
- 598 mg sodium ,
- 33 g carb. ,
- 3 g fiber ,
- 6 g sugar ,
- 28 g pro.