Great Tastes of Manitoba

Beet Pesto Pizza

| Servings: 2

Ingredients

  • 1 ball purchased pizza dough or Home-made Pizza Dough
  • 2 Tbsp (30 mL) cornmeal
  • 2 cups (500 mL) cooked chicken, cut into large bite size pieces
  • 1 cup (250 mL) EACH grated mozzarella cheese and grated old white cheddar cheese
  • ¼ cup (60 mL) oil-packed, sun dried tomato slivers
  • 2/3 cup (150 mL) Beet Pesto
  • 1/3 cup (75 mL) crumbled feta cheese
  • ¼ cup (50 mL) coarsely chopped fresh basil leaves

Directions

  1. Divide dough into 2 pieces. Roll each piece out to from ovals, about ¼ inch thick.
  2. Line 2 baking sheets with parchment paper.
  3. Sprinkle each piece of parchment paper with about 1 Tbsp cornmeal.  Place pizza dough on each pan.
  4. Spread ¼ cup (60 mL) beet pesto sauce on each piece of dough.
  5. Divide chicken pieces onto each pizza, followed by mozzarella and cheddar cheese and the sun dried tomatoes.
  6. Bake pizzas for 10-15 minutes at 450°F (230°C) or until edges are golden brown and cheese is bubbling.
  7. Immediately spoon half of the beet pesto on each pizza and sprinkle each with basil leaves and feta cheese.  Serve immediately.

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