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Barbecued Pesto and Veggie Pizza https://www.metro.ca/userfiles/image/recipes/Pizza-sur-le-barbecue-pesto-legumes-3385.jpg PT10M PT25M PT35M
Preheat barbecue at medium. Place chicken breasts on oiled barbecue grill and cook 8 minutes per side, or until well done. Cut in pieces and set aside. Meanwhile, brush the slices of summer squash with oil. Place them on the barbecue grill and cook 2 minutes per side. Place pizzas on barbecue and cook 2 minutes. Turn over and brush with pesto. Add slices of tomato and summer squash. Add the chicken and sprinkle with cheese. Cook with lid down 4 more minutes, or until cheese melts. Add black pepper and garnish with fresh basil leaves.
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2 chicken breasts olive oil as needed 1 green summer squash in thin, lengthwise slices 1 yellow summer squash in thin, lengthwise slices 2x60 g refrigerated, square, thin crust pizzas 1/3 cup (80 mL) pesto 1 fresh tomato, thinly sliced 3/4 cup (190 mL) Emmental cheese, grated ground pepper, to taste 12 leaves of fresh basil
Barbecued Pesto and Veggie Pizza

Barbecued Pesto and Veggie Pizza

Rate this recipe
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4
servings
0:10
Preparation
0:25
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    chicken breasts
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    IRRESISTIBLES SLICED CHEESE OR IRRESISTIBLES ARTISAN SLICED DELI MEAT

    IRRESISTIBLES SLICED CHEESE OR IRRESISTIBLES ARTISAN SLICED DELI MEAT

    2 for $10.00

    160 - 200 g SELECTED VARIETIES


    IRRESISTIBLES ARTISAN TURKEY OR CHICKEN BREAST ROAST

    IRRESISTIBLES ARTISAN TURKEY OR CHICKEN BREAST ROAST

    $12.99 /lb

    SELECTED VARIETIES, DELI SLICED 2.86/100 g


    FRESH BREADED CHICKEN BREAST CUTLETS VALUE PACK

    FRESH BREADED CHICKEN BREAST CUTLETS VALUE PACK

    $6.99 /lb

    BONELESS SKINLESS 15.41/kg



  • olive oil as needed
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    500 ml SELECTED VARIETIES


  • 1
    green summer squash in thin, lengthwise slices
  • 1
    yellow summer squash in thin, lengthwise slices
  • 2x60 g
    refrigerated, square, thin crust pizzas
  • 1/3 cup
    (80 mL)
    pesto
  • 1
    fresh tomato, thinly sliced
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    COCKTAIL TOMATOES

    COCKTAIL TOMATOES

    $3.49 ea.

    453 g PRODUCT OF ONTARIO


    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

    $1.69 ea.


    TOMATOES ON THE VINE

    TOMATOES ON THE VINE

    $1.69 /lb

    PRODUCT OF ONTARIO 3.73/kg


  • 3/4 cup
    (190 mL)
    Emmental cheese, grated

  • ground pepper, to taste
  • 12
    leaves of fresh basil
Imprimer ma sélection

Preparation

Preheat barbecue at medium.

Place chicken breasts on oiled barbecue grill and cook 8 minutes per side, or until well done. Cut in pieces and set aside.

Meanwhile, brush the slices of summer squash with oil. Place them on the barbecue grill and cook 2 minutes per side.

Place pizzas on barbecue and cook 2 minutes. Turn over and brush with pesto. Add slices of tomato and summer squash. Add the chicken and sprinkle with cheese. Cook with lid down 4 more minutes, or until cheese melts.

Add black pepper and garnish with fresh basil leaves.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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