Pesto Chicken Pizza Recipe
Pesto Chicken Pizza Recipe photo by Taste of Home
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Pesto Chicken Pizza Recipe

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This is the only pizza I make now. We love it! Keeping the spices simple helps the flavors of the chicken and vegetables come through. The pizza tastes incredible and is good for you, too. —Heather Thompson, Woodland Hills, California
Featured In: Top 10 Pizza Recipes
TOTAL TIME: Prep: 35 min. + rising Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 35 min. + rising Bake: 20 min.
MAKES: 8 servings


  • 2 teaspoons active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2-3/4 cups bread flour
  • 1 tablespoon plus 2 teaspoons olive oil, divided
  • 1 tablespoon sugar
  • 1-1/2 teaspoons salt, divided
  • 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1 small onion, halved and thinly sliced
  • 1/2 each small green, sweet red and yellow peppers, julienned
  • 1/2 cup sliced fresh mushrooms
  • 3 tablespoons prepared pesto
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 1/4 teaspoon pepper

Nutritional Facts

1 slice: 293 calories, 10g fat (3g saturated fat), 30mg cholesterol, 601mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.


  1. In a large bowl, dissolve yeast in warm water. Beat in 1 cup flour, 1 tablespoon oil, sugar and 1 teaspoon salt. Add the remaining flour; beat until combined.
  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. In a large nonstick skillet over medium heat, cook the chicken, onion, peppers and mushrooms in remaining oil until chicken is no longer pink and vegetables are tender. Remove from the heat; set aside.
  4. Punch dough down; roll into a 15-in. circle. Transfer to a 14-in. pizza pan. Build up edges slightly. Spread with pesto. Top with chicken mixture and cheese. Sprinkle with pepper and remaining salt.
  5. Bake at 400° for 18-20 minutes or until crust and cheese are lightly browned.
    Freeze option: Securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.
    Yield: 8 slices.
Originally published as Chicken Pesto Pizza in Light & Tasty February/March 2008, p37

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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bmarana User ID: 2129710 247148
Reviewed Apr. 16, 2016

"Wonderful! I am a pizza lover esp homemade and love to cook. Everyone raved about it. If you haven't tried the Artisan Fresh pesto from SAMs Club, try it, like homemade. In refrigerator section by cheeses. Can freeze leftover sauce if needed."

ReneeP1 User ID: 8456979 229979
Reviewed Jul. 22, 2015

"I love chicken pizzas and this recipe was a winner! Although I always find homemade crusts to be labor-intensive, so sometimes I take a shortcut and get store-bought. Here is another really good chicken pizza recipe that I've made in the past:"

[email protected] User ID: 6501613 229786
Reviewed Jul. 19, 2015

"Delicious! I didn't have mushrooms, & I added caramelized onions - fantastic!"

Zach594 User ID: 2953412 170597
Reviewed Sep. 9, 2013

"This pizza is the bomb!! We love this pizza. I add yellow & green zucchini to mine."

annabird User ID: 7390498 171647
Reviewed Aug. 29, 2013

"My husband said it was the best pizza we've had!"

justmbeth User ID: 1196484 171589
Reviewed Feb. 2, 2013

"Left off the mushrooms (didn't have any) and added some Montreal chicken seasoning to the chicken and veggies. Loved it! Pesto added an excellent flavor!"

KuipoBakes User ID: 6368493 175671
Reviewed Dec. 16, 2012

"My family thought the flavors were pretty good but instead of slices of peppers they need to be diced and instead of cubed chicken maybe shredded. I think some of the flavors got lost due to to large of chicken and peppers"

dailyyarns User ID: 6823786 175670
Reviewed Aug. 18, 2012

"This was the best pizza I ever made."

ekatiakarpova User ID: 6312133 173032
Reviewed Feb. 20, 2012

"It was not bad but little bit blind and the crust was dry and the edges are very hard."

kpeown User ID: 4421873 159973
Reviewed Jan. 5, 2012

"Amazingly good! This is a keeper!"

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