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Hearty Chicken Pesto Pizzas

 Hearty Chicken Pesto Pizzas
Brimming with toppings, these loaded personal pizzas are best served with a knife and fork. They’ll be a hit! Thanks to Joanna Burke of Culpeper, Virginia for the recipe.
4 ServingsPrep/Total Time: 30 min.


  • 4 whole pita breads
  • 1 small onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1/4 cup sour cream
  • 1/4 cup prepared pesto
  • 2 packages (6 ounces each) ready-to-use Southwestern chicken strips
  • 2 medium tomatoes, coarsely chopped
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese


  • Place pita breads on an ungreased baking sheet. Bake at 400° for
  • 5-7 minutes or until lightly browned.
  • Meanwhile, in a small skillet, saute onion in oil until tender. Add
  • garlic; cook 1 minute longer.
  • In a small bowl, combine sour cream and pesto. Top each pita with
  • onion mixture; spread pesto mixture evenly over onion layer.
  • Top with the chicken, tomatoes and cheese. Bake for 7-9 minutes or
  • until cheese is melted. Yield: 4 servings.
Nutritional Facts: 1 pizza equals 507 calories, 21 g fat (8 g saturated fat), 87 mg cholesterol, 987 mg sodium,

2 of 2

Hearty Chicken Pesto Pizzas (continued)

Nutritional Facts: 42 g carbohydrate, 3 g fiber, 36 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.