Chicken Pesto Pizza Recipe - This mouthwatering pizza features a crispy crust topped with pest pizza sauce, pesto-seasoned chicken, tomatoes, and gooey melted mozzarella cheese. Perfect for weeknight dinners or casual gatherings with friends, this pizza is sure to be a hit at the table.
Roll out a ball of pizza dough into a large circle on a pizza pan.
In a small bowl, stir together pizza sauce and 1/4 cup of basil pesto sauce. Spread the sauce over the pizza dough.
Sprinkle shredded mozzarella cheese over the sauce.
In a bowl, toss the cooked chicken in 2 tablespoons of pesto sauce. Place chicken on top of the cheese. Add chopped tomatoes. Sprinkle the pizza with garlic powder to taste.
Bake for 12 to 15 minutes, until the crust is golden brown and the cheese is melted.
Garnish with parmesan cheese and fresh basil leaves and cut into slices.
Leftover rotisserie chicken, chicken breasts, chicken thighs, or grilled chicken.
I use store-bought pesto in this recipe.
Feel free to make your own pesto. I always have an overabundance of fresh basil in our herb garden. It is perfect for making fresh pesto.
To make pesto, place 2 cups of fresh basil leaves, 2 Tbsp pine nuts, and 2 garlic cloves in a food processor. Pulse the mixture a few times and then start drizzling ½ cup of extra virgin olive oil into the food processor. Process until the mixture is smooth. Stir in ½ cup of grated parmesan cheese and refrigerate or freeze.
If using a pizza stone or pizza steel. Preheat the oven with the stone or steel in the oven for at least an hour. Roll out the dough on a piece of parchment paper, add toppings and use a pizza steel to transfer the assembled pizza on the parchment onto the stone or steel.