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Chicken Pesto Pizza

 Chicken Pesto Pizza
My wife and I love this pizza! The crisp crust, made from frozen bread dough, is topped with a tasty mixture of sauteed onion, sweet pepper and chicken as well as tomato slices and mozzarella cheese.—Paul Piantek, Middletown, Connecticut
6 ServingsPrep/Total Time: 30 min.


  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1 egg, lightly beaten
  • 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1 small onion, sliced
  • 1 small sweet yellow pepper, julienned
  • 1/4 teaspoon lemon-pepper seasoning
  • 1 tablespoon olive oil
  • 1/4 cup prepared pesto
  • 3 plum tomatoes, thinly sliced
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese


  • Spread dough into an ungreased 12-in. pizza pan. Prick dough with a
  • fork. Brush with egg. Bake at 400° for 12-15 minutes or until
  • lightly browned.
  • In a large skillet, saute the chicken, onion, yellow pepper and
  • lemon-pepper in oil until chicken is no longer pink; drain.
  • Spread the pesto sauce over the crust. Top with chicken mixture,
  • tomatoes and cheese. Bake for 12-15 minutes or until lightly
  • browned. Yield: 6 slices.
Nutritional Facts: 1 serving (1 slice) equals 398 calories, 16 g fat (5 g saturated fat), 74 mg cholesterol, 622 mg sodium,

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Chicken Pesto Pizza (continued)

Nutritional Facts: 43 g carbohydrate, 3 g fiber, 23 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.