Pesto Chicken Pizza
A delicious and easy-to-make pesto chicken pizza topped with mozzarella, chicken, and fresh tomatoes.
Equipment
- Baking sheet For baking the pizza.
Ingredients
Main Ingredients
- 1 pound pizza dough
- 0.5 cup pesto sauce
- 2 cups shredded mozzarella cheese
- 1 cup cooked shredded chicken
- 1 cup cherry tomatoes halved lengthwise
- 0.5 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 tablespoon grated parmesan cheese
- 1 tablespoon pine nuts toasted
- 1 tablespoon sliced basil
- 2 teaspoons cornmeal optional
Instructions
- Allow the pizza dough to sit at room temperature for 30 minutes to make it easier to stretch.
- Set your oven rack to the lowest position and preheat the oven to 500ºF (260ºC).
- Lightly brush a large baking sheet with olive oil. If you like, sprinkle cornmeal evenly on the pan for added texture.
- On a lightly floured surface, stretch and shape the dough into a 10-inch circle. Transfer it to the baking sheet and use your fingers to press it into a 12-inch circle, leaving the edges slightly thicker (about ½-inch tall).
- Brush olive oil on the edges of the dough to help create a crispy crust. Spread the pesto sauce evenly over the dough.
- Layer the pizza with shredded mozzarella cheese, cooked shredded chicken, and halved cherry tomatoes. Sprinkle with kosher salt and black pepper.
- Place the pizza in the oven and bake for about 10 to 12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Once baked, garnish with grated parmesan cheese, toasted pine nuts, and sliced basil. Slice with a pizza cutter and enjoy while hot!
Notes
For a vegetarian option, you can omit the chicken and add more vegetables like bell peppers or spinach. Feel free to experiment with different sauces or cheeses to suit your taste!