Homemade chicken pesto pizza topped with fresh Italian ingredients. Shredded chicken breast, ripe tomatoes, basil pesto, and melty mozzarella baked on a crispy crust.
Try something new on your next family pizza night. Instead of a meat lover’s pizza with traditional tomato sauce, add a fresh basil pesto to season the crust. The aromatic herbs, garlic, cheese, and nuts add a gourmet flavor. Super sweet and juicy tomatoes add that missing tomato sauce element and complement the garden-inspired ingredients.
If you have leftover roasted chicken, this is a great way to use it on a new meal. Just shred the meat up. Freshly grated mozzarella cheese locks all the ingredients together when melted. I sprinkle a little parmesan right before serving to add a pleasant saltiness.
Artichoke Pesto And Burrata Pizza With Lemony Arugula.
I enjoy making homemade pizza dough because it’s easy and only has 5-ingredients. If you have bread flour, instant yeast, olive oil, salt, and water, you can turn them into a stretchy pizza crust in just a few hours. Even better, make it the day before to grab and use the next day. My recipe even makes two doughs if you need to feed a large group.
For convenience, you can pick up 1-pound raw pizza dough from the refrigerated section at most grocery stores. Pre-baked crusts are another quick alternative. Just make sure to follow the package directions for bake temperature and time.
I use my homemade pesto sauce to flavor the pizza dough for this recipe. Fresh basil leaves are the base of the sauce, giving a slightly peppery, anise, and mint flavor. Parsley, extra-virgin olive oil, garlic, pine nuts, and pecorino romano add a rich, spicy taste to the herb sauce. The recipe makes a ½ cup, just what you need for the pizza.
Pesto Flatbread Pizza With Mozzarella (using Naan)
You can also purchase store-bought products. I prefer the refrigerated options for the brightest flavor. The cooked jarred products have a muddled, dull taste that’s not as vibrant. If you have time, make it from scratch, and you’ll taste the difference.
A grate-able cheese, like mozzarella, has enough moisture to make it melt and liquefy together at around 130ºF (54ºC). It’s soft and flowable due to the high levels of water locked in between the casein protein network. I like its mild flavor to let the pesto sauce shine through.
Sprinkle parmesan cheese on top right before serving to add a sharper, nutty taste. It is a hard, dry cheese and doesn’t melt well. It’s best to add it later.
Pesto Pizza (easy Recipe!)
Any leftover chicken breast or thigh works to add to the pizza. I often roast a whole chicken or make a batch of grilled chicken breast during the week. If you need to cook it from scratch, no problem! Try my stovetop method or bake it to make a big batch. Shred the poultry into bite-size pieces. You’ll need one cup.
Even though we don’t have a traditional red sauce, I still use fresh tomatoes as a topping. Use small, ripe cherry tomatoes. The sweet and natural savory glutamate flavor compounds concentrate for a robust taste as they cook down. If desired, you can use other types of tomatoes like Cocktail or Roma.
Slice big pieces thin and into smaller wedges. They contain a lot of water, so you don’t want the top of the pizza to get too wet. Alternatively, pieces of sun-dried tomatoes also make a delicious option. Before baking, I sprinkle on salt and pepper to season the fruit and help bring the juices to the surface for quick evaporation.
Chicken Pesto Pizza Recipe
Make sure to let any chilled pizza dough sit out at room temperature for 30 minutes. This duration makes the dough easier to work with as it will stretch more freely. When ready, place it on an oiled baking sheet with cornmeal for extra crunch as it gives a nice texture contrast on the bottom.
Form it into a 12-inch circle or desired shape. I like to brush the edges with olive oil, so it bakes up golden brown and crispy.
Spread the pesto sauce evenly on the dough first. Layer the mozzarella cheese on top, followed by the chicken and tomatoes to help bind the ingredients when the cheese melts—season with salt and pepper to enhance the taste of the fruit and poultry.
Pesto Pita Pizza With Spinach And Feta
Bake at a high 500ºF (260ºC) on the lowest rack in the oven. The crust should be golden brown on the bottom and edges, and the cheese bubbling. Before serving, sprinkle with parmesan cheese, toasted pine nuts, and fresh basil. Slice it up and take a bite.
Pesto sauce is made with fresh herbs and quality extra-virgin olive oil. There are many health benefits from monounsaturated fatty acids in the oil and antioxidants. Compared to tomato sauce, there is more fat and sodium due to the addition of the oil and cheese. However, some tomato sauces contain added sugars. Make sure to read product labels if not making from scratch.
Pesto is a thick paste to toss with pasta or spread on bread like focaccia or pizza dough. It can be used as a pasta sauce but needs to be mixed well. Other pasta sauces can be cream-based like alfredo or tomato-based like marinara. They are much more pourable.
Chicken Pesto Tortilla Pizza
Yes, par-baked or frozen crusts can be used. Make sure to follow the package directions. Frozen crusts may need to be defrosted first.
When making fresh pesto, note that the bright green leaves turn brown once cut due to an enzyme released, making the sliced or bruised area dark in hue. To prevent this from happening as quickly, blanch and shock the basil for 20 seconds before making the sauce. If used right away, you can skip the blanching, as it will be covered in cheese. However, if you plan to store the pesto for serval days, don’t skip the cooking step.
Calories 325 kcal (16%) Carbohydrates 30 g (10%) Protein 16 g (32%) Fat 16 g (25%) Saturated Fat 5 g (25%) Polyunsaturated Fat 1 g Monounsaturated Fat 3 g Cholesterol 36 mg (12%) Sodium 746 mg (31%) Potassium 111 mg (3%) Fiber 1 g (4%) Sugar 5 g (6%) Vitamin A 601 IU (12%) Vitamin C 4 mg (5%) Calcium 171 mg (17%) Iron 2 mg (11%)
Sainsbury's Stonebaked Chicken & Pesto Thin & Crispy Pizza 189g
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.My favorite homemade pizza crust topped with a vibrantpesto sauce, mozzarella, chicken. and a sprinkle of pine nuts. This pesto chickenpizza is fresh, flavorful and absolutely perfect for summer!
As popular as our Buffalo Chicken Pizza and Spinach Artichoke Pizza, this Pesto Pizza is a family favorite. Made with homemade pesto and homemade pizza dough, this flavorful recipe is sure to be a hit!
Pesto Chicken Pizza With No Rise Time Pizza Dough
Garden fresh basil pesto is a staple at our house, especially during the summer months. We always have a little leftover from the previous night’s dinner, which meansI’m constantly looking for ways to use it up. This pizza was the perfect solution. It made easy, effortless“sauce” that was fresh and flavorful.
We ended up adding some pine nuts on top, but in case you’re allergic, just leave those bad boys off. They add flavor and crunch, but can easily be omitted. We also added some fresh basil leaves from the garden that added the perfect touch. Although we didn’t add a balsamic glaze, we think it would be a great addition to this pesto pizza.
We definitely prefer some homemade pesto, but if you’re looking for a shortcut, you can always pick up a jar of your favorite brand at the store.
Chicken Pesto Pizza Recipe: How To Make It
From there, all we had to do was grab a ball of pizza dough, slice up some seasoned chicken breast we had (also leftover) and grate a handful of mozzarella cheese.
We spread most of the pesto over the crust, and tossed the chicken in what was left. After sprinkling on the cheese we added a handful of pine nuts on top & then tossed it in the oven to cook for about 8 minutes. It came out looking amazing!
After cooling off for a few minutes, we broke a few leaves off of our basil plant and sprinkled them on along with some grated parmesan and a pinch of red pepper flakes. I absolutely loved this chicken pesto pizza! So simple yet so flavorful.
Lightened Up Pesto Chicken Pizza
STORE any leftovers in a Ziploc bag in the fridge for up to 3 days. To FREEZE, wrap and freeze unbaked pizza. To use, unwrap pizza, bake and increase time by a few minutes.
If you love pesto as much as we do, you’ve gotta give this pizza a try. It’s unique, delicious and a great way to use up fresh basil!
My favorite homemade pizza crust topped with a vibrant pesto sauce, mozzarella, chicken. and a sprinkle of pine nuts. This pesto chicken pizza is fresh, flavorful and absolutely perfect for summer!
Chicken Pesto Pizza
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