Wednesday, March 17, 2010

Arugula Pesto and Chicken Pizza

This was another one of those recipes that comes of not wanting to go food shopping but still wanting something tasty for dinner. We perennially have at least 1 bag of some kind of store-bought salad in the crisper. In this case it was "Arugula Mix". I instantly knew I wanted to make some kind of pesto but we had no nuts. Luckily - it didn't even matter. This springy pesto does not need nuts and mixed with the chicken, part skim mozzarella it comes together quickly and makes a lovely light pizza! You could also use spinach if that's what you had on hand!


Arugula Pesto and Chicken Pizza
Serves 6 (1 large piece each)

1 bag of Arugula/Arugula mix salad
1 tube of Pillsbury Pizza crust
Extra virgin olive oil
1 chopped garlic clove
1/3 cup shredded Parmesan cheese
Juice of one lemon.
2 boneless skiness chicken breasts
Salt and Pepper
1/2 cup shredded part skim mozzarella

Salt and pepper your chicken and cook in a pan over medium heat for 3-4 minutes/until cooked. Remove from heat, cook and cut into small pieces. Set aside.

Throw the bag of Arugula into your food processor and pulsed until pulverized. Stream in olive oil while pulsing until desired consistency. Add Parmesan cheese, lemon and garlic and continue to pulse. Salt and pepper to taste.

Unroll your pizza dough onto a cooking sprayed cookie sheet. Spread arugula pesto evenly over the dough. Evenly distribute the chicken on top. Sprinkle with cheese.

Bake for about 15 minutes, or until crust starts to brown and cheese is melted



Enjoy!

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