Dawn's Pesto Chicken Recipe

Name: Tony's Italian Restaurant & Pizzerias Dawn's Pesto Chicken Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 2 pieces boneless skinless chicken breast; 0.5 cups prepared basil pesto; 1 tbs olive oil; 1 tsp garlic (minced); 0.5 tsp salt; 0.25 tsp black pepper; 1 pieces pizza dough (store-bought or homemade); 0.75 cups pizza sauce; 2 cups shredded mozzarella cheese; 0.5 cups black olives (sliced); 1 cups mushrooms (sliced); 0.5 cups yellow or sweet onion (thinly sliced); 2 tbs grated Parmesan (optional); 0.5 tsp dried oregano; 0.25 tsp crushed red pepper flakes (optional); 1 tbs olive oil (for dough brushing)

Inspired by Tony's Italian Restaurant & Pizzeria

Time50m

Serves3

Included: pizza sauce, black olives, mushrooms, onions, chicken.

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Ingredients

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For the pesto chicken topping

2 pieces boneless skinless chicken breast

1/2 cups prepared basil pesto

1 tbs olive oil

1 tsp Garlic (minced)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

For the pizza / assembly

1 pieces pizza dough (store-bought or homemade)

3/4 cups pizza sauce

2 cups shredded mozzarella cheese

1/2 cups black olives (sliced)

1 cups Mushrooms (sliced)

1/2 cups yellow or sweet onion (thinly sliced)

2 tbs grated Parmesan (optional)

1/2 tsp Dried oregano

1/4 tsp crushed red pepper flakes (optional)

1 tbs olive oil (for dough brushing)

Method

Prepare the pesto chicken

Pound and slice

If chicken breasts are thick, slice them horizontally to make 4 thinner cutlets or pound to an even 1/2" thickness. Pat dry with paper towels.

Marinate with pesto

In a bowl, combine 1/2 cup prepared basil pesto, 1 tablespoon olive oil, 1 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken pieces and coat both sides. Let marinate at room temperature for 15 minutes (or refrigerate up to 2 hours).

Cook the chicken

Preheat a large skillet over medium-high heat. Add a small drizzle of olive oil if needed. Cook the marinated chicken 3-4 minutes per side, until golden and cooked through (internal temperature 165°F / 74°C). Remove to a cutting board and let rest 5 minutes, then thinly slice or chop into bite-sized pieces.

Assemble and bake the pizza

Preheat oven and prepare dough

Position a rack in the middle of the oven and preheat to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. On a lightly floured surface, stretch or roll the pizza dough to a roughly 12" round (or preferred size) and transfer to a parchment-lined baking sheet or pizza peel dusted with flour/cornmeal.

Sauce and cheese

Spread the 3/4 cup pizza sauce evenly over the dough, leaving a 1/2" border for the crust. Sprinkle 1 1/2 cups of the shredded mozzarella evenly over the sauce, reserving about 1/2 cup for after the toppings (this helps keep a nice cheese layer on top).

Add toppings

Distribute the sliced pesto chicken across the pizza. Scatter the sliced mushrooms, sliced black olives, and thinly sliced onion evenly. Finish with the remaining 1/2 cup mozzarella, 2 tablespoons grated Parmesan (if using), 1/2 teaspoon dried oregano, and 1/4 teaspoon crushed red pepper flakes if desired.

Brush crust

Lightly brush the exposed crust with 1 tablespoon olive oil for a golden finish.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 10-12 minutes, rotating once halfway through, until the crust is golden and cheese is bubbly and slightly browned.

Finish and serve

Remove pizza from oven and let rest 3-5 minutes. Slice into 8 pieces. Optionally sprinkle a little extra Parmesan or a drizzle of remaining pesto for extra flavor. Serve hot.