Individual Chicken Pesto Pizzas

I love making these LITTLE pizzas for a quick dinner because they are so much BETTER than the $5 pizza you can buy down the road. These YUMMY pizzas are a CINCH to make, especially if you have some already cooked chicken in the freezer that you can thaw!

Individual Chicken Pesto Pizzas
1–2 boneless skinless chicken breasts, cubed then cooked
1/3 cup pesto
4 pita bread rounds
1/4 onion, thinly sliced
1/2 cup diced roasted red pepper
1 cup grated Italian blend cheese
1 cup grated mozzarella cheese

Preheat oven to 400 degrees.

Toss together the chicken and pesto. Spread chicken evenly over the pita rounds. Top with the onion, roasted red pepper and cheeses. Bake for 10 to 15 minutes, or until cheese is melted. Makes 4 servings.

TIP: Other great toppings for this little pizza include sun-dried tomatoes, bacon, artichoke hearts, mushrooms, or whatever else you can think of! Just mix and match whatever you like. Sometimes I spread a little bit of ranch dressing over the crust before topping. It gives it a little extra zing!

BONUS TIP: Also, you can top a Boboli crust (or even homemade) and make one big pizza that is just as tasty as the individual size!

1 comment:

  1. Oh my goodness, Melissa. These look amazingly good! I can't wait to try them!!