TONIGHT'S SOLUTION
Chicken Pesto Pizza
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TO MAKE THE MEAL
Caesar salad
ATLANTA — When it comes to pizza, it's always good to think outside the box, whether that means what sauce you use or what toppings you choose, as Teresa Lucas demonstrates with this Chicken Pesto Pizza.
Normally, most "5:30 Challenge" submissions have to be painstakingly whittled down to get to just five ingredients. This time, Lucas was happy with just four. When told she could add another ingredient, she said she was happy with it as is. Never one to let an opportunity for a little more pizazz pass me by, I gave it a sprinkle of Parmesan but thought about adding red onion or fresh mushrooms as other options.
Lucas uses packaged Perdue short-cut (original roasted) chicken breast slices, but I used a store-bought rotisserie chicken breast.
Chicken Pesto Pizza
4 servings
You can cook the pizza on a baking sheet or directly on the oven rack.
1/3 cup prepared pesto, or to taste
1 (10-ounce) Boboli pizza, thin crust
1 cup (4 ounces) chopped cooked chicken
1 1/2-2 cups mozzarella cheese
1/4 cup shredded Parmesan cheese
Preheat oven to 450.
Spread pesto over the pizza crust. Top with chicken and both cheeses. Bake for 8 to 10 minutes.
Per serving: 475 calories (percent of calories from fat, 48), 28 grams protein, 34 grams carbohydrates, 2 grams fiber, 25 grams fat (11 grams saturated), 64 milligrams cholesterol, 790 milligrams sodium.
Take the 5:30 Challenge. If you have a great-tasting main-dish recipe that uses no more than five ingredients and can be made in 30 minutes or less, tell us. (Salt, pepper, water and oil for greasing a pan don't need to be included in the ingredient list.) You can also suggest a simple side dish if it can be made within the same time. If we publish your recipe, we'll send you an apron with the 5:30 Challenge logo. Send recipes to
5:30 Challenge, The Atlanta Journal-Constitution, Sixth Floor, 72 Marietta St. N.W., Atlanta, GA 30303. Or by e-mail to fivethirty AT ajc.com.
