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Pesto Chicken Pizza Recipe
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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
TOTAL TIME: Prep: 35 min. + rising Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 35 min. + rising Bake: 20 min.
MAKES: 8 servings

Ingredients

  • 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

293 calories: 1 slice, 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.

Directions

  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.


Reviews for Pesto Chicken Pizza

AVERAGE RATING
(28)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
bmarana
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."

MY REVIEW
ReneeP1
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: http://perdueyummersummer.com/recipes/easy-BBQ-chicken-pizza/31/"

MY REVIEW
lots_a_smiles@hotmail.com
Reviewed Jul. 19, 2015

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

MY REVIEW
Zach594
Reviewed Sep. 9, 2013

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

MY REVIEW
annabird
Reviewed Aug. 29, 2013

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

MY REVIEW
justmbeth
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!"

MY REVIEW
KuipoBakes
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"

MY REVIEW
dailyyarns
Reviewed Aug. 18, 2012

"This was the best pizza I ever made."

MY REVIEW
ekatiakarpova
Reviewed Feb. 20, 2012

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

MY REVIEW
kpeown
Reviewed Jan. 5, 2012

"Amazingly good! This is a keeper!"

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