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Chicken Pesto Pizza Recipe

  • Author: Shawn Williams
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 2-3 1x
  • Category: Dinner
  • Cuisine: Italian

Description

Chicken pesto pizza is an easy pizza recipe made with chicken, basil pesto, sliced cherry tomatoes, and fresh mozzarella cheese.


Ingredients

Scale
  • 1820 ounces pizza dough
  • 2 cups, fully cooked chicken
  • 1/2 cup sliced cherry tomatoes
  • 1/3 cup basil pesto
  • 67 1/4 inch slices fresh mozzarella or mozzarella pearls (8 ounces)
  • Flour, for pizza peel
  • 1 tablespoon olive oil
  • pinch of salt

Homemade basil pesto

  • 3 cups basil leaves
  • 3 tablespoons pine nuts
  • 3 garlic cloves
  • 1 teaspoon oregano
  • 2/3 cup grated parmesan cheese
  • 2/3 cup olive oil
  • salt and pepper to taste

Instructions

For the pesto

  1. Combine all pesto ingredients except for the olive oil in a food processor or blender. Blend until mixed and smooth. With the motor running, add olive oil in a slow stream until combined. Pesto should not be too soupy or fine.

For the pizza

  1. Preheat the oven to 500° F. Place the pizza stone in the oven and let preheat for one hour.
  2. Meanwhile, roll out the dough into a 12 inch crust. Be sure the dough is adequately floured and not sticky. A little extra is better. 
  3. Place a small handful of flour onto a pizza peel and spread evenly to prevent the dough from sticking to the peel.
  4. Transfer the dough onto the peel. Top with a light coating of evenly spread olive oil. Use the backside of the spoon to spread the oil over the entire crust. Sprinkle with a little salt. Evenly coat with pesto sauce leaving a 1 inch crust all the way around. Add the chicken, fresh mozzarella, and tomatoes.
  5. Slide the finished pizza onto the pizza stone and bake for 10-15 minutes. Be sure to carefully watch the pizza because all ovens will cook at different rates. Sometimes it will only take 10 minutes to fully cook.
  6. Optional: Once pizza is golden, turn the oven to high-broil and let broil for about 1 minute, or until crust and cheese presents a few lightly charred spots.
  7. Remove from the oven, let cool, and serve.

Notes

Homemade pesto can be made ahead of time and stored in the fridge for a few days and still taste fresh. Pesto also freezes well and can be kept for 3-6 months in air tight Ziploc bags.


Nutrition

  • Serving Size: 2 slices
  • Calories: 620
  • Sugar: 4.3g
  • Sodium: 636mg
  • Fat: 6.9g
  • Saturated Fat: 2.7g
  • Carbohydrates: 68.4g
  • Fiber: 3.7g
  • Protein: 57.1g
  • Cholesterol: 115mg

Keywords: chicken pesto pizza

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