Chicken Pesto Pizza
Ingredients
- Boneless skinless Chicken breast (170 g) 6 oz
- Salt ¼ tsp
- Pepper 1⁄8 tsp
- Olive oil cooking spray
- 1 Whole wheat tortilla
- Pesto 3 tbsp
- Broccoli florets (small) ¼ cup
- Sundried tomato (thin sliced) ¼ cup
- Asparagus (cut into ½ inch pieces) ½ cup
- Aged white Cheddar ½ cup
Directions:
- Season chicken with salt and pepper and then sauté in pan till cooked. Set aside.
- Preheat oven at 400°F.
- Lightly coat a baking sheet with spray and place the tortilla shell on the tray.
- Spread the pesto base evenly around the shell leaving the outside inch free for the crust.
- Cut chicken in small bite-size pieces.
- Combine all the other ingredients (including chicken) except for the cheese in a mixing bowl and toss until mixed together.
- Spread evenly covering the pesto.
- Top with the cheese and bake until cheese is melted and shell is lightly toasted (about 10 minutes).
Variations and Options
- Use hummus as a substitute for the pesto
- Use seasonal vegetables whenever possible
- Use mozzarella, feta, Havarti or swiss instead of cheddar