Ingredients
- 2-4 tsp olive oil divided
- 1/2 lb uncooked chicken breast
- Juice from 1 lemon
- Salt and Pepper
- 1/2 Granny Smith apple diced into small pieces (about 1 cup)
- 3 tbsp pesto divided
- 1 8 oz packaged non-refrigerated round pizza crust
- 2 handfuls fresh spinach leaves about 2 cups
- 1 c shredded mozzarella cheese
- 1/3 c feta cheese
Instructions
- Preheat oven to 425 (or whatever temperature your pizza crust package says).
- Heat up a teaspoon or two of oil (depending on the size of pan you're using) in a skillet over medium heat.
- Add chicken breast to the skillet. Immediately season with salt and pepper on both sides. Squeeze lemon juice over chicken.
- Cook chicken over medium heat until golden brown on the outside and no longer pink in the middle.
- Remove from heat and transfer chicken to a plate or cutting board. Cut the chicken into small, bite-sized pieces and set aside.
- Chop apple into small chunks. Evenly coat apple chunks in 1 tbsp pesto.
- Drizzle 1-2 tsp olive oil over the top of the pizza crust. Spread evenly with a pastry brush or spatula. Add remaining pesto (2 tbsp) on top of the pizza crust and spread evenly.
- Evenly sprinkle spinach leaves over the top of the crust, followed by the chicken and the apple chunks.
- Sprinkle mozzarella cheese and feta cheese on top to coat the other ingredients.
- Bake in oven for 12 minutes (or for the time duration listed on your pizza crust package).
- Remove from oven, slice, and enjoy!
Notes
You can use refrigerated pizza dough for this, you will just have to adjust the recipe accordingly. I typically use the non-refrigerated crust (I always find it on the pasta aisle of the grocery store) just like I used in this recipe, but both will work as long as you adapt the recipe to the directions on the refrigerated crust if that's what you decide to use!