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Pesto Chicken Pizza

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A flavorful and easy-to-make pizza featuring leftover chicken and basil pesto, perfect for busy nights and family dinners.

Ingredients

Scale
  • 1 Prepared Pizza Dough, at room temperature
  • 1/4–1/2 cup Basil Pesto
  • 1 cup Shredded Mozzarella Cheese
  • 1 cup Shredded Chicken (use a rotisserie chicken, or if you have chicken leftovers!)
  • 1 large Tomato, sliced into 1/4 inch thick slices, seeds removed
  • Olive Oil, to brush the baked crust
  • Flaky Sea Salt, to sprinkle on the baked crust
  • Fresh Cracked Pepper, for finishing
  • Grated Parmesan, for finishing

Instructions

  1. Preheat your oven to 450 degrees.
  2. Lightly oil a small sheet tray.
  3. Stretch or roll out the dough into a rectangle shape.
  4. Lay the dough in the pan, letting the crust come up the sides.
  5. Brush or spoon about half of the pesto on the dough.
  6. Sprinkle mozzarella cheese evenly over the pesto.
  7. Add the shredded chicken, followed by more mozzarella on top.
  8. Arrange the tomato slices evenly and dollop remaining pesto around the pizza. Finish with a little more mozzarella.
  9. Bake for about 15 minutes, until the crust is golden and cheese is bubbly.
  10. Once out of the oven, carefully move the pizza onto a cutting board and brush the crust with olive oil.
  11. Sprinkle flaky sea salt on the crust, then top with fresh cracked black pepper and grated parmesan.
  12. Slice into squares and serve.

Notes

For a crispier crust, pre-bake the dough for a few minutes before adding toppings. Customize with additional toppings like bell peppers, olives, or spinach.

Nutrition

Find it online: https://voxrecipes.com/pesto-chicken-pizza/