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Pesto Chicken Cottage Cheese Flatbread Pizza
Recipes
Ingredients:
– Real California Milk unsalted butter, for greasing
– 1 cup Real California Milk cottage cheese
– 2 large eggs, beaten
– 1/2 teaspoon dried oregano
– 1 cup jarred alfredo sauce
– 1 cup shredded Real California Milk Mozzarella cheese
– 1 chicken breast, grilled and cut into 1/4-inch slices
– 1/4 cup homemade or store-bought basil pesto
– Fresh basil leaves, for garnish
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Directions:
Prep time: 10 minutes
Cook time: 45 minutes
Preheat oven to 350°F and line a rimmed baking sheet with parchment paper and coat with butter. Blend cottage cheese, eggs and oregano together in a blender, scraping down the sides, as needed, until smooth, about 1 minute.
Pour cottage cheese mixture evenly onto prepared baking sheet. Bake until golden-brown and firm, about 35 to 40 minutes.
Spread alfredo sauce evenly over flatbread and sprinkle with mozzarella cheese, leaving a 1/2-inch border.
Top with grilled chicken. Bake until Mozzarella is melted, about 5 minutes.
Dollop with pesto and garnish with basil. Slice and serve.
Serves: 4 servings
Tip: Substitute 2 cups of store-bought frozen grilled chicken breast for fresh grilled chicken breast to make this recipe even easier!
Now you're cookin'
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.