Pesto Chicken Pizza
This vibrant pizza features a flavorful basil pesto base topped with tender grilled chicken and creamy mozzarella cheese. It's a refreshing twist on traditional pizza that's both satisfying and delicious.
- Prep time: 22 minutes
- Cook time: 20 minutes
- Total time: 42 minutes
- Servings: 4
- Difficulty: Medium
- Cuisine: Italian
Ingredients
- 1 ball of store-bought pizza dough
- 1/2 cup basil pesto
- 1 cup cooked, shredded chicken breast
- 1.5 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup cherry tomatoes, halved
- 2 tablespoons pine nuts, toasted
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 425°F (220°C).
- Stretch or roll out the pizza dough on a lightly floured surface.
- Transfer the dough to a baking sheet lined with parchment paper.
- Spread the basil pesto evenly over the pizza dough, leaving a small border for the crust.
- Distribute the shredded chicken and mozzarella cheese over the pesto.
- Scatter the halved cherry tomatoes and toasted pine nuts on top.
- Sprinkle with grated Parmesan cheese.
- Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Drizzle with a little olive oil before slicing and serving.
Tips
- For a richer pesto flavor, use a high-quality store-bought pesto or make your own.
- Ensure the chicken is cooked through and shredded or diced into bite-sized pieces.
- Toasting the pine nuts enhances their nutty flavor and aroma.
Frequently Asked Questions
Can I use pre-cooked rotisserie chicken?
Yes, rotisserie chicken is a convenient option and works perfectly for this pizza.
What can I use if I don't have pine nuts?
Toasted slivered almonds or chopped walnuts can be used as a substitute for pine nuts.
How long can this pizza be stored?
Leftover pizza can be stored in the refrigerator for up to 3 days. It's best reheated in the oven or a skillet.