Avocado Pesto and Chicken Mexican Pizza. Avocado pesto pairs wonderfully with beans and chicken. This is basically a burrito on a pesto pizza!
Course Pizza
Cuisine Mexican
Keyword chicken and pesto pie, chicken mexican pizza, easy mexican pie
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 10slices
Calories 563kcal
Author Plating Pixels
Ingredients
Walnut Avocado Pesto
1handful fresh basil
½cupwalnuts
2avocados; peeledpitted and cubed
2tablespoonsfresh lemon juice
2garlic clovesminced
½teaspoonsalt
½cupolive oil
Mexican Pizza
1tablespoonolive oil
1-2bonelessskinless chicken breast
Sprinkle of salt and pepper
Pizza dough or pre-made pizza crust12-inches (use gluten-free for dietary restrictions)
1cuprefried beansor drained black or pinto beans
1cupshredded cheddar cheese
Optional: sour cream for topping
Instructions
Walnut Avocado Pesto
Add basil, walnuts, avocados, lemon juice, garlic and salt to a food processor. Pulse until combined.
Very slowly add olive oil and pulse, scraping sides if needed, until you reach a smooth consistency.
Mexican Pizza
To pan cook chicken: Cut into ½ inch strips. Heat olive oil in medium saute or non-stick pan to medium-high heat. Add chicken strips and sprinkle with salt and pepper. Cook 7-8 minutes, stirring occasionally, until completely cooked and opaque white. Remove from pan.
To barbecue chicken: Heat grill to medium high heat. Sprinkle both sides of whole chicken breasts with salt and pepper. Place on heated grill, close lid and cook 5–7 minutes. Rotate chicken and cook 5–7 minutes more, until opaque white and just cooked through. Remove to cool slightly then cut into strips.
Cook or heat pizza dough/crust according to package directions, then set oven to 425º F.
Evenly top cooked pizza crust with beans, then avocado pesto, then cooked chicken. Sprinkle shredded cheese on top. Bake 7-8 minutes until all ingredients are heated through and cheese melts. Slice and serve. Optional: top with sour cream.