Friday, April 2, 2010

Pesto Pizza

Makes 10 to 12 Servings

2 tablespoons olive oil
1 ½ to 2 pounds onions
1 tablespoon balsamic vinegar
One 5 to 6-ounce bag baby spinach, about 4 packed cups
Kosher salt & freshly ground black pepper
1/4 cup pesto
2 large partially baked, thin pizza crusts (we use Boboli)
1 pound boneless, skinless chicken breast halves, baked and thinly sliced widthwise *
One 8-ounce package 25% reduced fat mozzarella cheese slices (we use Alpine Lace)

Peel the onions, cut in half lengthwise, and slice into very thin, 1/8-inch half-moons.
Heat the oil in a large nonstick skillet or Dutch oven over medium-low heat. Add the onions and cook, stirring frequently, until caramelized - they’ll be very soft and golden brown - about 30 minutes. Stir in the vinegar and spinach and cook until the spinach wilts, about 3 minutes. Season with salt and pepper to taste.
Meanwhile, spread the pesto evenly over the two pizza crust. Top evenly with the onion mixture. Arrange the chicken over the onion mixture; then place the cheese slices evenly on top.
Bake according to package directions until the cheese melts, 8 to 10 minutes. Slice and serve.

* To bake the chicken, arrange the breast halves in a baking dish. Drizzle with olive oil and sprinkle with a pinch of salt and pepper. Bake at 350ºF until the chicken is no longer pink, 35 minutes.

Nutrition Information per Serving: 330 calories, 13g fat (4g saturated), 530mg sodium, 34g carbohydrate, 93 fiber, 20g protein, 15% vitamin A, 10% vitamin C, 20% calcium, 15% iron

Pesto Pizza

No comments :

Post a Comment