Pesto Chicken Pizza
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 1 (12") pizza 1x
- Category: Dinner
- Method: Bake
- Cuisine: Italian-American
Ingredients
Scale
- 1 pound prepared pizza dough (see note)
- 1/3 cup pesto
- 8 ounces mozzarella cheese, sliced or shredded (see note)
- 1 cup shredded cooked chicken
- Grated Parmesan cheese and sliced fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven to 450°F.
- Roll or stretch the dough into a 12-inch circle on a lightly floured surface. Prick the surface of the dough with a fork, leaving an ½ inch border.
- Place the dough on a pizza pan and bake it for five minutes.
- Spread ¼ cup of pesto on the crust, leaving a ½” border. Top the sauce with the sliced cheese and shredded chicken.
- Bake the pizza for 8 to 10 minutes or until the crust is lightly golden brown and the cheese is melted.
- Drizzle the rest of the pesto over the pizza. If using, garnish with grated Parmesan cheese and fresh basil. Slice into eight pieces.
Notes
You can use storebought refrigerated or frozen pizza dough – I like Rhode’s brand frozen dough.
This is an extra-cheesy pizza! If you prefer less cheese, reduce the amount to 6 ounces. I use whole milk low-moisture mozzarella cheese.
Nutrition
- Serving Size: 1 slice
- Calories: 306
- Sugar: 0.6g
- Sodium: 461.8mg
- Fat: 15.4g
- Saturated Fat: 5.9g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 26.2g
- Fiber: 1g
- Protein: 15.1g
- Cholesterol: 38.4mg
Find it online: https://www.girlgonegourmet.com/pesto-chicken-pizza/
