Chicken Pesto Pizza

Give grilled chicken a bold Italian flavor upgrade with this white pie featuring a rustic crust with garlic parmesan cream sauce, Grande Sliced Provo•Nello®, roasted peppers, grilled chicken, marinated artichoke hearts, crisp bacon and red onion, topped with Grande Mozzarella Mild Provolone Blend and a drizzle of vibrant basil pesto.


16 oz. (1 each) Pizza dough, rolled into crust

4 oz. (1/4 cup) Garlic Parmesan Cream Sauce (see recipe)

7 slices Grande Sliced Provo•Nello® or Deli-Style Provolone

2 oz. (1/2 cup) Grande Mozzarella Mild Provolone Blend, shredded or diced

1/2 oz. (2 tbsp.) Roasted red pepper pieces, drained

3 oz. (3/4 cup) Grilled chicken, diced

2 oz. (1/4 cup) Marinated artichoke hearts, drained, chopped

1 oz. (2 tbsp.) Bacon pieces, fully cooked

1/4 oz. (1 tbsp.) Red onion, thin sliced

1 oz. (2 tbsp.) Basil pesto, prepared

Garlic Parmesan Cream

32 oz. (4 cups) Heavy cream

4 oz. (1 cup) Grande Parmesan Cheese, shredded

1 tsp. Granulated garlic

1/2 tsp. Kosher salt

1/4 tsp. Nutmeg, ground


Yield: One 14-inch pizza
  1. Spread 4 oz. Garlic Parmesan Cream Sauce evenly over pizza dough; top with 7 slices Grande Sliced Provolone, 2 oz. Grande Mozzarella Mild Provolone Blend, 1/2 oz. roasted red pepper, 3 oz. chicken, 2 oz. artichokes, 1 oz. bacon, 1/4 oz. red onion and 1 oz. pesto.
  2. Bake at 500°F for 51/2 to 6 minutes in an impingement oven, at 500°F for 7 to 8 minutes in a deck oven or until cheese is melted and crust is golden brown.
  3. Cut into slices.
Garlic Parmesan Cream
Yield: 32 oz. (4 cups)
  1. Bring cream to a simmer over medium heat, stirring occasionally.
  2. Add Grande Parmesan Cheese, garlic, salt and nutmeg; whisk to blend. Simmer over low heat for 10 minutes, whisking occasionally.



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