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Chicken-Pesto Pan Pizza


  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1/2 cup water
  • 3 tablespoons olive oil
  • 1 envelope pesto sauce mix
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup ricotta cheese
  • 1/4 cup chopped onion
  • 2 cups shredded cooked chicken
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 4 plum tomatoes, sliced
  • 1 cup shredded Swiss cheese
  • 1/4 cup grated Romano cheese


  • 1. Unroll pizza crust into an ungreased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Prick dough several items with a fork. Bake at 425° for 7 minutes or until lightly browned.
  • 2. Meanwhile, combine the water, oil and pesto sauce mix in a saucepan. Cook until heated through (do not boil). Add the spinach, ricotta and onion.
  • 3. Spread over crust. Top with chicken, mushrooms, tomatoes and Swiss and Romano cheeses. Bake at 425° for 7 minutes or until crust is golden and cheese is melted.

Nutrition Facts

1 slice: 368 calories, 16g fat (6g saturated fat), 54mg cholesterol, 866mg sodium, 32g carbohydrate (6g sugars, 3g fiber), 24g protein.


Average Rating: 3.5
  • rayeellen
    Jul 30, 2012

    Would I make this again? YEAH! My daughters have asked for every day since I made it the first time. Great way to use leftover chicken and the pesto sauce mix is very flavorful. Yummy!

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