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bell_pepper_pesto_chicken_pizza chicken_pesto_pizza_boat_ingredients crumbled_feta pesto chicken_bell_pepper_pizza_boats_pre_bake chicken_pesto_pizza_1 I really hope all of you are loving pizza boat week as much as we are! As we get ready for autumn and all it’s chilly glory, we get more excited about comfort foods like this. Today we have a pizza boat recipe that doesn’t use a tomato sauce, but uses pesto sauce instead. Although I love to make fresh pesto, even if it’s just for a quick schmear onto a pizza boat, you can totally buy a fresh pesto from your local market to save on time and energy.

I’ve had this combination of flavors with the chicken, roasted red bell peppers, pesto, and feta in a Panini and love it. The sweet and smoky peppers with the fresh pesto and salty feta just balance together so nicely that I thought it would be fun to stick them onto one of our pizza boats. I like that this Chicken Bell Pepper and Pesto Pizza Boats variation also gives us a little break from a tomato sauce base. I think the fresh pesto really makes this simple pizza boat something a little special.

We only have a couple days left of pizza boat week and hope you guys are getting an itch to hop (okay fine, maybe just walk) into the kitchen and make your own super simple and delicious variations! Enjoy! xx, Jenny

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Chicken Roasted Red Bell Pepper and Pesto Pizza Boats
Makes 6

Ingredients:
1 French (or sourdough) baguette, sliced in half crosswise and then each half into thirds
1 1/2 cups pesto sauce
4 ounces crumbled feta
4 ounces cooked and diced chicken breast
1/2 cup thinly sliced roasted red peppers
1 tablespoon minced oregano

Directions:
1. Preheat oven to 400˚F.
2. Place boats onto a baking sheet and spread a small amount of pesto sauce over each boat. Top each with a generous sprinkle of cheese.
3. Top boats with a few of each remaining ingredient until each boat is loaded and lightly season with pepper.
4. Bake for 15 to 20 minutes or until cheese has melted and the baguette has lightly toasted.
5. Remove from oven and allow to cool for about 5 minutes. Top with a sprinkle of oregano. Cut boats into smaller pieces (if ya want) and serve.

 /   /   /  6 Comments
  1. Belinda @themoonblushbaker Not Specified Not Specified

    OH! I love the photos here. They are so different and engaging; I can not wait for the last few recipes so I can get cooking.

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  3. AV Not Specified Not Specified

    Made these last night and they were a huge hit! Perfect quick fix for a weeknight dinner. Thanks for the great recipe inspiration – as usual! Love your blog

  4. sylvie Not Specified Not Specified

    Great recipe for a French girl! So colorful ingredients on my beloved baguette!
    Yum!

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