guiltless chicken pesto pizza

Pizza is one of those foods I thought I had to give up when I was trying to lose weight, but it’s not true! I just had to learn how to make recipes like this so i could enjoy my favorites without the extra grease and excess junk.

That’s exactly why I created my Guiltless Recipe ebook. It has over 135 guilt-free recipes (including desserts & cocktails!) plus everything I learned over 2 years to help you create a healthy, balanced lifestyle you love.

My guiltless Chicken Pest pizza was one of the first pizza’s I made (after trying it at healthier takeout spot) and is still my go-to when I get a pizza craving so let me show you how it’s done👇🏻

Guiltless Chicken Pesto Pizza

Ingredients:

• 1 pre-made cauliflower crust (or your crust of choice)
• 1/2 cup of your favorite pesto sauce (I use my lemon-pesto from my Guiltless Recipe Ebook)
• Grilled chicken breast, thinly sliced (because protein is a must)
• 1 cup cherry tomatoes, halved or 1/2 cup sun dried tomatoes
• 1/4 cup pine nuts
• 1/2 onion, gilled
• Crumbled feta cheese
• Fresh basil leaves
• A pinch of crushed red pepper

Instructions:

1. Preheat and Prep: Start by preheating your oven to 450°F (232°C). While that’s heating up, sprinkle a touch of flour on a clean surface and roll out your pizza dough into your desired shape. It’s your pizza canvas – get creative!
2. Spread the Flavor: Grab that pesto sauce and generously slather it all over your pizza dough. Think of it as your guilt-free flavor foundation.
3. Chicken Power: Lay out those thinly sliced grilled chicken pieces on top of the pesto-covered canvas. Protein boost? Check!
4. Tasty Tomato Distribute those halved cherry tomatoes and onion all over.
5. Gimme that Crunch: Sprinkle those delightful pine nuts all around for a texture that’s nutty and nice.
6. Feta Frenzy: Time to introduce the star of the show – crumbled feta cheese. Sprinkle it generously over the pizza, adding that creamy and tangy punch we all adore.
7. Into the Oven: Slide your pizza into the preheated oven and let the magic unfold. About 12-15 minutes should do the trick, resulting in a golden crust and melty cheese perfection.
8. Basil Beauty: Once your pizza emerges from the oven looking on point, sprinkle torn fresh basil leaves on top.
9. Embrace Guilt-Free Goodness: Slicer it up and remember, this is a

Classic Margherita Pizza Recipe

My go-to pizza at all pizza restaurants is a margherita. It’s my favorite…hands down. Logically I had to create my own classic margherita pizza recipe that rivals the pies I had in Italy.

I honestly feel like you can judge how legit a pizza place is on how good their margherita is. If they can’t make a good marg…pizza in it’s most simple, pure form…then I have little hope for any of their other ‘zas. Might be harsh, but it has worked for me so far!

The crust in this recipe is a Neopolitan crust which means that it is thin. We love it thin and chewy. This pizza crust recipe is flawless and the perfect compliment to the simple and delicate but bold flavor of a margherita pizza.

Ingredients for a Margherita Pizza Recipe

Recipes that are amazing have to be complicated and have a grocery list a mile long, right? Wrong! The crust has just 5 ingredients, the sauce has 2, and for the toppings, there are 3. It really couldn’t be more simple! Here is what you will need:

Dough:

• Baker’s flour (or 00 flour): essential to getting that chewy crust you want in a pizza, see section below for more details
• Water: it needs to be warm (105-115 degrees F) to activate the yeast properly
• Sea Salt: go for fine grain, adds flavor to the crust
• Sugar: feeds the yeast
• Instant Yeast: don’t use active dry yeast

Sauce:

• San Marzano Tomatoes: you can use crushed, whole, diced…whatever you can find…it all ends up in the blender
• Sea Salt: adds flavor to the sauce

Toppings:

• Fresh Mozzarella: you can use as much or as little of the cheese as you want
• Fresh Basil: I like to leave the leaves whole and scatter them over th

Best Pizzeria Pizza Dough Recipe at Home [video]

Crisp on the bottom, chewy all over, air bubbles and flavor, Pizzeria Pizza Dough Recipe at Home is no joke to achieve, but this recipe is perfection. I promise. 

The thicker you make the crust edge, the more bubbly it will be.

The Secret?

It’s all about heating the pizza steel or stone for 30-45 minutes at 550, well and allowing the dough to ferment for 12-24 hours. But let’s start at the beginning.

Fermenting Pizza Dough

As that yeast is hanging out in the dough it’s creating gas bubbles (remember watching the yeast get bubbly?) from carbon dioxide. Bubbles in pizza crust make it more chewy! So think, pizza dough I want the bubbles whereas sandwich bread I want it all soft and dense, so no bubbles and I don’t want it to hang out and ferment as pizza dough does.

Picture this, a pizza gets slid onto the table in front of you and your friends and instantly you see those big bubbles, slightly blackened and softly calling your name. That’s due to perfect fermentation and perfect heat. 

Four Cheese Margherita Pizza

This Four Cheese Margherita Pizza recipe is so easy and so delicious! Actually, this is our favorite. We pretty much only eat margherita lately and while we love a classic margherita, this one is packed with so much flavor it’s hard to not make it.

There’s something especially wonderful about how the cheeses work together. The first time we made the pizza and I threw that feta on top I thought, this could be pushing it, that may be too much cheese.

But is there ever too much cheese?

Or bread?

Or pizza? I mean, come on.

The dough is a Neopolitan crust which means super thin. We prefer thin, crispy and chewy crust. And we loooove the marinated tomatoes. It makes the pizza even more awesome! They only take a quick soak, and if you leave them too long they will start to break down too much, but trust me, they are totally awesome.

In the end it’s a dang good four cheese margherita pizza so what more can I say other than, just trust me on this one and make it for your family asap!

Read more