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Chicken Pesto Pizza With Roasted Red Peppers And Asparagus

Bake and enjoy this aromatic pizza, topped with basil pesto as the sauce, then topped with canned chicken, asparagus and roasted red bell peppers. With canned chicken as the topping, it's a lean, yet protein-rich dish, prepared in less than 30 minutes - with pantry-ready ingredients.

Recipe by Canned Food Alliance
italian, lunch, nut free, main-dish, memorial day


  • 1 can (10 ounces) premium white-meat chicken, packed in water, drained
  • 1/3 cup diced onion
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 4 tablespoons pesto sauce, divided
  • Vegetable oil spray
  • 1 package (10 ounces) refrigerated pizza dough
  • 1 cup fresh,1-inch pieces asparagus, cut in 1-inch pieces or 1 cup canned, cut asparagus, drained
  • 1 cup chopped, fresh red bell peppers (roasted*) or 1 cup canned, roasted red bell peppers , drained
  • 1/2 cup (2 ounces) shredded, part-skim mozzarella cheese
  • 1 ounce feta cheese, crumbled


  1. Heat oven to 400°F.
  2. Brown chicken with onion and garlic in olive oil in a medium, non-stick skillet.
  3. Remove from heat; blend with 2 tablespoons pesto sauce; set aside.
  4. Lightly coat a 9x12-inch baking sheet or a 14-inch pizza stone with vegetable oil spray.
  5. Press or roll dough onto baking sheet or pizza stone to desired thickness.
  6. Spread remaining 2 tablespoons pesto sauce over dough, leaving a 1-inch edge.
  7. Arrange chicken mixture, asparagus and roasted red peppers on top.
  8. Sprinkle with cheeses.
  9. Bake for 12 to 15 minutes until cheeses melt and crust is lightly browned.
  10. *To roast peppers, cut them in quarters and remove membranes and seeds.
  11. Broil peppers skin side up on a baking sheet until skins are blackened.
  12. Remove from oven, place in a paper bag, close bag, and let peppers sweat for about 15 minutes until skins come loose.
  13. Cool, then remove peel.