I make a batch of my Homemade Pizza Dough every other week. It yields three pizzas. Since I always have pizza dough on hand, I am always looking for new toppings to try.
This time around, I made a Chicken Pesto Pizza. I had some leftover rotisserie chicken and always have fresh vegetables on hand, so this was really simple for me to put together.
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Recipe Tips
- You can also make this pizza with my Gluten-Free Pizza Dough
- If you don’t want to make your own pizza dough you can use store-bought pizza dough for this recipe
I’m fortunate enough to own an indoor pizza oven (and hopefully an outdoor one soon), so I can bake this pizza in about 7-8 minutes. If you don’t have a pizza oven, you can bake in the oven at the highest temperature that you can (and still be safe). Just keep in mind that it will most likely take twice as long to cook.
If you are going to bake the pizza in the oven you will want to cook the veggies in a skillet as indicated on the recipe card. If you own a pizza oven, you can skip that step as the veggies will cook at the higher temperature generated by the pizza oven.
For the best results, I always recommend shredding your own cheese as pre-shredded cheese contains anti-caking agents which can make the cheese melt unevenly and feel grainy. And finally if you feel like experimenting and want a creamy pizza, use 75% mozzarella and 25% shredded provolone cheese.
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You will need the following ingredients to make this Chicken Pesto Pizza recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Pizza Dough – I recommend my Homemade Pizza Dough or store-bought
- Rotisserie Chicken – you can also cook and cube your own chicken breasts
- Red Onion – thinly sliced for best results
- Yellow & Red Bell Pepper – julienned. You can also use different peppers if desired
- Pesto Sauce – always use a good quality pesto sauce for best results
- Part Skim Mozzarella Cheese – I recommend shredding your own cheese for the best results possible
How to Make Chicken Pesto Pizza
- Preheat the oven to 400°F. If using, place the pizza stone in the oven while preheating.
- If you are not using rotisserie chicken, cook the chicken, onions, and peppers in a large nonstick skillet over medium heat until the chicken is no longer pink and the vegetables are tender. Remove from the heat and set aside.
- Place the pizza dough on a lightly floured work surface. With your fingers, push the air from the center out to the edge. Stretch the dough out to a 12-inch circle. Place the stretched dough over your lightly floured pizza peel.
- Spread the pesto sauce over the pizza dough making sure to leave 1 inch around the edge for the crust.
- Top the pesto with the chicken mixture and mozzarella cheese.
- Bake for 18-20 minutes or until crust and cheese are lightly browned.
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Chicken Pesto Pizza
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Ingredients
- 1 Pizza Dough
- ½ lb Rotisserie Chicken, cut into 1/2-inch pieces
- ½ small Red Onion, thinly sliced
- ½ small Yellow Bell Peppers, julienned
- ½ small Red Bell Pepper, julienned
- ¼ Cup Pesto Sauce, or as needed
- 6 oz Part Skim Mozzarella Cheese, shredded
Instructions
- Preheat the oven to 400°F. If using, place the pizza stone in the oven while preheating.
- If you are not using rotisserie chicken, In a large nonstick skillet over medium heat, cook the chicken, onions, peppers until chicken is no longer pink and vegetables are tender. Remove from the heat and set aside.
- Place the pizza dough on a lightly floured work surface. With your fingers, push the air from the center out to the edge. Stretch the dough out to a 12-inch circle. Place the stretched dough over your lightly floured pizza peel.
- Spread the pesto sauce over the pizza dough making sure to leave 1 inch around the edge for the crust.
- Top the pesto with the chicken mixture and mozzarella cheese.
- Bake for 18-20 minutes or until crust and cheese are lightly browned.