Venango County Recipe of the Day: Chicken-Pesto Pan Pizza

| April 19, 2017

cook-1375788_1280Serve this recipe with a glass of Pinot Noir!

Chicken-Pesto Pan Pizza


1 – 13.8 oz. tube refrigerated pizza crust
1/2 cup water
3 tablespoons olive oil
1 envelope pesto sauce mix
1 – 10 oz. package frozen chopped spinach, thawed and squeezed dry
1/2 cup ricotta cheese
1/4 cup chopped onion
2 cups shredded cooked chicken
1 – 4-1/2 oz. jar sliced mushrooms, drained
4 plum tomatoes, sliced
1 cup shredded Swiss cheese
1/4 cup grated Romano cheese


~Preheat oven at 425°.

~Unroll pizza crust into an ungreased 15-in. x 10-in. x 1-in. baking pan. Flatten dough and build up edges slightly. Prick dough several items with a fork. Bake for seven minutes or until lightly browned.

~Meanwhile, combine the water, oil and pesto sauce mix in a saucepan. Cook until heated through (do not boil). Add the spinach, ricotta and onion; mix well.

~Spread over crust. Top with the chicken, mushrooms, tomatoes, and Swiss and Romano cheeses.

~Bake an additional seven minutes (or until crust is golden and cheese is melted).

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