I’ve been making pesto chicken pizza for years, and it’s still a family favorite. The dish originated in Italy, where pesto is a staple sauce made from basil, garlic, and olive oil. I love the way the flavors of the pesto and chicken come together on top of a crispy crust.
My kids can’t get enough of it, and it’s perfect for a quick weeknight dinner or a weekend gathering with friends. To make this recipe, you’ll need to start by making the pesto sauce from scratch. I like to use fresh basil leaves and a blend of Parmesan and mozzarella cheese for an authentic Italian flavor.
Simply combine the basil leaves, garlic, pine nuts, Parmesan cheese, and mozzarella cheese in a food processor or blender and process until smooth. Then, add some olive oil to thin out the sauce to your liking. This sauce is the base of our pesto chicken pizza recipe, so be sure to make plenty of it to have leftovers for future meals.
Once you have your pesto sauce ready, it’s time to prepare the chicken for the pizza. I like to use boneless skinless chicken breasts and cut them into bite-sized pieces before marinating them in a mixture of olive oil, lemon juice, garlic powder, and dried oregano. Let the chicken marinate for at least 30 minutes before cooking it in a skillet with some olive oil until it’s cooked through and tender.
While the chicken is cooking, preheat your oven to 425°F (220°C). Then, roll out your favorite pizza dough or use store-bought dough if you prefer. Spread a layer of pesto sauce over the dough, followed by the cooked chicken pieces and some shredded mozzarella cheese.
Bake the pizza in the oven for about 15-20 minutes or until the crust is golden brown and the cheese is melted and bubbly. Finally, let your pizza rest for a few minutes before slicing it up and serving it hot to your family or guests.
Pesto Chicken Pizza
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A flavorful pizza topped with homemade pesto, tender chicken, and melted mozzarella cheese. This dish combines the freshness of basil with savory chicken for a satisfying meal.
For a crispier crust, preheat the baking sheet or pizza stone in the oven before placing the dough. You can substitute store-bought pesto to save time.
Watch Video Of How Pesto Chicken Pizza Works
This pesto chicken pizza recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick weeknight dinner. To store leftover pizza components like cooked chicken or prepared pesto sauce, refrigerate them separately until ready to assemble again.
For reheating leftover pizzas that have been stored in an air-tight container at room temperature for up to two days without refrigeration needed when stored properly sealed away from light sources. , simply reheat individual slices in an oven set at its lowest temperature setting (usually around 200°F) covered with aluminum foil until warmed through before serving.
❓ Frequently Asked Questions About Pesto Chicken Pizza
Q: What type of cheese should I use on my pesto chicken pizza?
A: For this recipe, I recommend using a blend of Parmesan and mozzarella cheese for an authentic Italian flavor. The Parmesan adds a salty flavor while the mozzarella provides creaminess.
Q: Can I use store-bought pesto instead of making my own?
A: While store-bought pesto is convenient, I highly recommend making your own pesto sauce from scratch for this recipe. It only takes a few minutes to prepare and will result in a much more flavorful pizza.
Q: What kind of meat can I substitute for chicken?
A: You can easily substitute beef or pork in place of chicken in this recipe by adjusting the cooking time accordingly.
Q: Can I make this pizza ahead of time?
A: Yes, you can prepare all components ahead of time except for assembling and baking the pizza itself. Keep your prepared ingredients refrigerated until ready to assemble and bake.
Q: How do I ensure my crust isn’t too thick?
A: To prevent your crust from becoming too thick when rolling out your dough, be sure to roll it out evenly but not too thinly as well.
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