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Chicken Pesto Pizza is fresh and flavorful. It’s topped with pesto, chicken and mozzarella cheese.
Why You’ll Love This Recipe!
It’s the perfect solution to leftover chicken! Last week I had leftover Pesto Chicken and it made the perfect pizza topping. If you haven’t made Pesto Chicken just cut up some cooked chicken and stir in some pesto. Use jarred pesto from the store or make your own using my Pesto Recipe, it’s super easy!
Several weeks ago I asked a question on Facebook. If you had to pick one food to eat the rest of your life, what would it be? The answers were great and fun to read. My answer was pizza. And this chicken pesto pizza is at the top of the list.
Ingredients Needed
- Chicken. Use precooked chicken. See below for my favorite ways to make it. I use boneless, skinless chicken breasts. You can also use leftover rotisserie chicken or grilled chicken. Any chicken will do!
- Pesto Sauce. You can use store bought pesto or make your own homemade pesto with this recipe. If you prefer you can use red sauce with a couple of tablespoons of pesto mixed it. I use basil pesto.
- Pizza Dough. It’s super easy to make your own homemade pizza dough but you can also use store bought pizza dough.
- Mozzarella Cheese. I like using a fresh mozzarella that you slice for best results.
- Parmesan Cheese. Sprinkle the pizza with some fresh grated Parmesan cheese.
How to Make Chicken Pesto Pizza
- Mix 2 Tablespoons of pesto with cut up chicken or use leftover Pesto Chicken. If using red sauce, add in 2 Tbsp of pesto with it.
- Cover pizza paddle or backside of a cookie sheet with a light layer of cornmeal.
- Roll out dough (may need to add a little extra flour).
- Add a layer of sauce or pesto, pesto chicken and then cheese.
- Sprinkle with Parmesan cheese on top.
- Slide pizza from paddle or cookie sheet into oven onto the hot pizza stone or cook directly on cookie sheet. You can also use a pizza pan.
- Bake in oven to 450 degrees F for about 10-12 minutes until cheese is bubbly and lightly browned and edges of crust are golden brown.
Tips from Leigh Anne
- For the best results I always use a soft, fresh Mozzarella. The kind that you need to slice. It gives you getter flavor and better texture than using pregrated/preshredded cheese that comes in a bag.
- If you are serious about pizza making invest in a couple of tools. You will want a pizza paddle and a pizza stone. These tools will give you the best results to your pizza.
Frequently Asked Questions
You sure can. You might want to try my favorite homemade pizza sauce recipe here.
To reheat pizza, warm it in the oven at 425 degrees F. or you can place it in a frying pan on the stove and warm. My least favorite way is the microwave because it can make the pizza soft and soggy.
The best way to store leftover pizza is to place it in an airtight container or a zippered storage bag. Place parchment paper or foil between slices to keep them from sticking together. Refrigerate for 3-4 days or freeze for 3 months.
Check out more of my favorite Pesto Recipes:
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Chicken Pesto Pizza
Ingredients
- 1 cup precooked chicken about 1 chicken breast cut into bite size pieces
- 4-5 Tablespoons Pesto
- Pizza Dough
- Pizza Sauce or more Pesto
- Mozzarella Cheese sliced
- Parmesan Cheese grated
- Pine Nuts optional
Instructions
- Mix 2 Tablespoons of pesto with cut up chicken or use leftover Pesto Chicken.
- Mix 2 Tablespoons pesto with pizza sauce or use straight pesto as sauce.
- Cover pizza paddle or backside of a cookie sheet with a light layer of cornmeal.
- Roll out dough (may need to add a little extra flour).
- Add a layer of sauce or pesto, pesto chicken and then cheese.
- Add a sprinkling of Parmesan cheese at the end.
- Slide pizza from paddle or cookie sheet into oven onto the hot pizza stone.
- Cook in oven preheated to 450 degrees for about 10-12 minutes until cheese is bubbly and lightly browned and edges of crust are golden brown.
Tips & Notes:
- To reheat pizza, warm it in the oven at 425 degrees F. or you can place it in a frying pan on the stove and warm. My least favorite way is the microwave because it can make the pizza soft and soggy.
- The best way to store leftover pizza is to place it in an airtight container or a zippered storage bag. Place parchment paper or foil between slices to keep them from sticking together. Refrigerate for 3-4 days or freeze for 3 months.
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Nutrition Facts:
Originally posted September 19, 2011
Valerie @ From Valerie's Kitchen says
Oh yes, this is right up my alley. Love it!
Ellen says
My husband was recently diagnosed with a condition that requires a very low sodium diet. I am learning to cook pretty much everything from scratch to be able to control the sodium… thank you for these basic recipes!
Sharon {Grumpy, Sleepy, and Bashful} says
That looks mouthwatering! I have some homemade pesto in the freezer, along with some homemade pizza dough. I actually have pizza on my menu plan for this week, I think I’ll make it pesto pizza! I also have your baked ziti I found through Laura at I’m An Organizing Junkie. I think I’m going to have two of your recipes on my menu this week!
Thanks for sharing, hope you have a great Monday.
🙂
Leigh Anne says
I made the baked ziti for dinner tonight. I was taking dinner to a friend who just had surgery so we both enjoyed it! Enjoy your fun meals this week!!