Whole Wheat Lavash Bread, pre made crust or Gluten Free crust
olive oil (1 TBS)
1 small white onion, sliced
1 cup basil pesto sauce
2 tomatos, sliced
2 seasoned chicken breasts, prepared
1 can artichokes
8 oz mozzarella cheese
¼ cup italian parsley
Preheat oven to 425 degrees.In a skillet, heat
olive oil over medium heat. Add onions. Season
with salt and pepper. Cook until caramelized.
Spread basil pesto sauce over lavash bread. Top
with caramelized onions, tomatoes, chicken, and
artichokes. Tear off chunks of mozzarella, and
Cook pizza for 12-15 minutes, or until cheese is
bubbly and edges of pizza are golden brown.
Make Ahead- Assemble the pizza when you have time
and refrigerate until you are ready to bake. It
will last 1-2 days in the refrigerator. Make sure
to cover tightly with plastic wrap so that the
pesto doesn’t turn a funky green color!
Freezer- This pizza does really well in the
freezer. Place assembled pizza that has been
wrapped in plastic wrap on a baking sheet.
Place baking sheet in the freezer for 1-2 hours
or until pizza is frozen through. Remove baking
sheet. and place frozen pizza in the freezer.
To cook- preheat oven to 425 and allow the
pizza to cook 5-10 minutes longer than original
recipe baking time.
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