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Wisconsin Provolone Pizza with Chicken and Pesto recipe

Provolone Pizza with Chicken and Pesto.

A pre-baked pizza crust topped with pesto,cooked chicken strips, sauteed diced green and red bell peppersand onions, and provolone cheese.

Recipe: Wisconsin ProvolonePizza with Chicken and Pesto

2 tablespoons olive oil
2 boneless, skinless split chicken breasts, cut into strips
1 medium diced green bell pepper
1 medium diced red or orange bell pepper
1 medium onion, thinly sliced
1/3 cup prepared pesto
1 1/2 cups (6 ounces) shredded provolone cheese
1 (12-inch) pre-baked pizza crust

  • Preheat the oven to 400°F (205°C).
  • In a skillet, heat the olive oil overmedium-high heat. Add the chicken; saut until the chickenis browned, 5 to 7 minutes. Add the peppers and onions continueto saut until browned, 4 to 5 minutes. Stir in the pesto.
  • Place the pizza crust on a pizza pan orlarge baking sheet. Spoon the chicken mixture on the crust; topwith the cheese.
  • Bake for 10 to 12 minutes or until thecheese is bubbly.

    Makes 4 servings.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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  • Comments

    1 Comment


    Cannot remember the last time I made pizza at home. You definitely have inspired me to make one soon. This single service chicken pesto pizza looks and sounds incredibly delicious. Now what to do with my provolone cheese, should I make a burger or casserole? I recently just started to watch my calories,

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