Post-Season Pesto Pizza
Makes 10 to 12 Servings
Ingredients
- 2 tablespoons olive oil
- 1 ½ to 2 pounds onions
- 1 tablespoon balsamic vinegar
- One 5 to 6-ounce bag baby spinach, about 4 packed cups
- Kosher salt & freshly ground black pepper
- 1/4 cup pesto
- 2 large partially baked, thin pizza crusts (we use Boboli)
- 1 pound boneless, skinless chicken breast halves, baked and thinly sliced widthwise *
- One 8-ounce package 25% reduced fat mozzarella cheese slices (we use Alpine Lace)
Directions
- Peel the onions, cut in half lengthwise, and slice into very thin, 1/8-inch half-moons.
- Heat the oil in a large nonstick skillet or Dutch oven over medium-low heat. Add the onions and cook, stirring frequently, until caramelized – they’ll be very soft and golden brown – about 30 minutes. Stir in the vinegar and spinach and cook until the spinach wilts, about 3 minutes. Season with salt and pepper to taste.
- Meanwhile, spread the pesto evenly over the two pizza crust. Top evenly with the onion mixture. Arrange the chicken over the onion mixture; then place the cheese slices evenly on top.
- Bake according to package directions until the cheese melts, 8 to 10 minutes. Slice and serve.
* To bake the chicken, arrange the breast halves in a baking dish. Drizzle with olive oil and sprinkle with a pinch of salt and pepper. Bake at 350ºF until the chicken is no longer pink, 35 minutes.