Pear and Gorgonzola Chicken-Pesto Pizza
Cucumber-Tomato Toss
Ingredients
- 1 (16-oz) ball bakery pizza dough, at room temperature
- ⅓ cup pesto
- 2 cups baby spinach
- 1½ cups shredded rotisserie chicken
- 2 pears, sliced
- ¼ cup chopped walnuts
- ¾ cup crumbled gorgonzola cheese (or use other blue cheese)
Instructions
- Preheat oven to 450°F. Roll out pizza dough into a 16-inch round on a greased baking sheet; prick surface with a fork. Bake 8 minutes.
- Spread pesto on partially-baked crust. Top with spinach, chicken, pears, nuts, and cheese. Bake 5 to 7 minutes or until crust is lightly browned.
- Cut pizza into 6 slices. Serve 2 slices; refrigerate leftovers for another meal.
Side Dish Ingredients
- 1 Roma tomato, coarsely chopped
- ½ small English cucumber, sliced
- 1½ tsp olive oil
- 1 tsp balsamic vinegar
Side Dish Instructions
- Toss together all ingredients in a small bowl. Sprinkle with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 2 | |
| Calories |
485
|
44
|
529
|
| Fat (g) | 21 | 3 | 24 |
| Sat. Fat (g) | 7 | 0 | 7 |
| Protein (g) | 25 | 1 | 26 |
| Carb (g) | 52 | 3 | 55 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 1062 | 2 | 1064 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
