Description
A light and flavorful pizza topped with chicken, pesto, and melty mozzarella cheese, paired with a refreshing spinach salad for a balanced and satisfying meal.
Ingredients
Scale
- 1 prepared whole-wheat pizza crust
- 1/2 cup pesto sauce
- 1 cup cooked chicken breast, shredded
- 1 cup shredded mozzarella cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup cherry tomatoes, halved
- 4 cups baby spinach
- 1/2 cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and black pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Place the prepared pizza crust on a baking sheet or pizza stone. Spread pesto sauce evenly over the crust.
- Top with shredded chicken, mozzarella cheese, red onion, and cherry tomatoes.
- Bake for 12–15 minutes, until the cheese is melted and bubbly and the crust is golden.
- While the pizza bakes, prepare the salad by combining spinach, cucumber, red onion, and feta in a bowl.
- Whisk olive oil and balsamic vinegar together, then drizzle over the salad. Toss gently to coat.
- Slice the pizza and serve hot alongside the spinach salad.
Notes
- You can substitute the chicken with grilled tofu for a vegetarian version.
- Store any leftover salad dressing separately to keep the salad fresh.
- Use store-bought or homemade pesto depending on availability.