Entrées

Pesto Chicken Pizza

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Pesto Chicken Pizza

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course : Entree
Servings : 25 Portions
Calories : 310kcal

Equipment

  • Chef's Knife
  • Peeler
  • Cutting Board
  • Spoon
  • Spatula
  • Pizza Cutter
  • 1/2 size - 2" Deep Production Pans
  • Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart

Ingredients 

  • 980 gm Pizza Crust frozen
  • 260 gm Pesto Sauce
  • 1 kg Chicken cooked, diced
  • 550 gm Cheddar Cheese shredded
  • 300 gm Broccoli Florets

Instructions

  • Thaw prepared pizza dough.
  • Wash and blanch broccoli florets.
  • Build the pizza in layers, with the pizza crust, covered with pesto sauce. Add the broccoli florets and chicken over the top of the sauce. Cover the pizza with a layer of cheddar cheese.
  • Cook whole or for a Multigen, cut into half and transfer to ½ size- 2” deep production pans that have been prepared with nonstick spray. Cover the middle half of the pan with aluminum foil, leaving the ends uncovered. Place pan in Multigen for 40 minutes.
  • Bulk: remove from Multigen and serve alone or with a side dish.
    Cold Plating: allow to cool and plate alone or with a side dish. Place on the hot side of the tray to retherm prior to service.
  • Serve hot.
  • Food Accompany: Side salad or vegetable side dish

Notes