Marinated Pot Roast
This classic marinated pot roast gets braised in the slow cooker until it's as tender and succulent as possible.
Read MoreChicken Pesto Pizza with Roasted Red Peppers and Asparagus
Drescription
A flavorful pesto-based pizza topped with grilled chicken, roasted red peppers, and fresh asparagus. A great alternative to traditional tomato sauce pizza.
Ingredients
- 1 (10 ounce) can premium whitemeat chicken, packed in water,
- drained
- 1/3 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 tablespoons basil pesto sauce,
- divided
- vegetable oil spray
- 1 (10 ounce) package refrigerated
- pizza dough
- 1 cup fresh asparagus cut in 1-
- inch pieces, or canned, cut
- asparagus, drained
- 1 cup chopped, fresh red bell
- peppers (roasted*) or canned,
- roasted red bell peppers, drained
- 1/2 cup shredded part-skim
- mozzarella cheese
- 1 ounce feta cheese, crumbled
Directions
- Heat oven to 400 degrees F. Brown chicken with onion and garlic in
- olive oil in a medium, non-stick skillet. Remove from heat; blend
- with 2 tablespoons pesto sauce; set aside.
- Lightly coat a 9x12-inch baking sheet or a 14-inch pizza stone with
- vegetable oil spray. Press or roll dough onto baking sheet or pizza
- stone to desired thickness. Spread remaining 2 tablespoons pesto
- sauce over dough, leaving a 1-inch edge. Arrange chicken mixture,
- asparagus and roasted red peppers on top. Sprinkle with cheeses.
- Bake for 12 to 15 minutes until cheeses melt and crust is lightly
- browned.
