Description
Pesto chicken pizza is a fresh and flavorful twist on classic pizza, topped with juicy chicken, herby pesto, melty mozzarella, and Parmesan. It’s quick to make and packed with gourmet flavor—perfect for pizza night at home.
Ingredients
- 1 ball pizza dough (store-bought or homemade)
- ¾ cup cooked chicken breast, shredded or diced
- ½ cup basil pesto (jarred or homemade)
- 1 ½ cups mozzarella cheese (shredded or fresh slices)
- ¼ cup Parmesan cheese, grated
- 1 tbsp olive oil
- Salt and black pepper, to taste
- Optional toppings: cherry tomatoes (halved), red onion slices, fresh arugula, balsamic glaze
Instructions
- Preheat oven to 475°F (245°C). Lightly oil a baking sheet or pizza stone.
- Roll out pizza dough to desired thickness and shape.
- Spread pesto evenly over the dough, leaving a small border around the edges.
- Top with mozzarella cheese, cooked chicken, and Parmesan.
- Season lightly with salt and pepper. Add optional toppings if desired.
- Bake for 12–15 minutes, until crust is golden and cheese is melted and bubbly.
- Let cool slightly, then slice and serve. Top with arugula or a drizzle of balsamic glaze if using.
Notes
- Use rotisserie chicken for a quicker prep.
- Try naan or cauliflower crust for a faster or low-carb version.
- Switch mozzarella with goat cheese or provolone for a flavor twist.
- Pre-bake the crust for 5 minutes if using fresh dough to avoid sogginess.
- Store leftovers in fridge for up to 3 days and reheat in oven or skillet.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 430mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 35mg
