This chicken and pesto pizza recipe is a staple in our household. I discovered it a few years ago when I was looking for a new twist on traditional pizza.
The combination of creamy pesto sauce, juicy chicken, and melted mozzarella cheese is a match made in heaven. My family loves it when I make this recipe for dinner, and it’s also perfect for casual gatherings with friends or family events.
The best part is that it’s incredibly easy to make and requires minimal ingredients. I’ve made it countless times, and each time it turns out deliciously.
The pesto sauce gives the pizza a rich and vibrant flavor that complements the chicken perfectly. My kids love helping me in the kitchen, especially when we’re making this recipe because they get to spread the pesto sauce on the pizza dough.
It’s a great way to get them involved in cooking without feeling overwhelmed by complicated instructions. The result is always a tasty and satisfying meal that everyone enjoys.
I’ve experimented with different types of cheese and toppings, but this classic combination remains my favorite. It’s also relatively healthy compared to other pizza recipes, thanks to the use of fresh basil in the pesto sauce and lean chicken breast.
Chicken and Pesto Pizza
4.9 from 1765 votes
A quick and flavorful pizza topped with tender chicken, fresh basil pesto, and melted mozzarella. Perfect for a weeknight dinner, this homemade pizza combines a crispy crust with vibrant pesto and juicy chicken.
Tips: For extra flavor, use a homemade pesto or add a drizzle of balsamic glaze before serving. Leftover rotisserie chicken works perfectly.
Watch Video Of How Chicken and Pesto Pizza Works
To store leftover chicken and pesto pizza, place it in an airtight container in the fridge for up to three days. For reheating, I use a skillet on the stove over medium heat for a few minutes to get the bottom crispy again, or I pop it in a 375 degree oven for about 5 minutes.
The microwave works in a pinch but the crust gets soft. For serving, this pizza is great on its own or with a simple side salad dressed with lemon vinaigrette.
It also works well for parties because you can cut it into small squares and people can grab a piece easily. I have brought it to potlucks and family gatherings and it always disappears fast.
This recipe is a reliable go to for any occasion because it is simple, tasty, and pleases everyone from kids to adults.
❓ Frequently Asked Questions About Chicken and Pesto Pizza
1. Can I use store bought pesto for this recipe?
Yes, store bought pesto works great and saves time. Just look for one that has basil as the first ingredient and has minimal additives. You can also make your own if you have fresh basil and pine nuts on hand.
2. What kind of chicken is best for this pizza?
Cooked chicken breast or leftover rotisserie chicken works perfectly. Shred or dice it into small pieces so it spreads evenly. You can also use grilled chicken for extra flavor.
3. Can I make this pizza gluten free?
Absolutely. Use a gluten free pizza crust or cauliflower crust. Just follow the package directions for pre baking if needed. The toppings stay the same and it tastes just as good.
4. How do I keep the pizza from getting soggy?
Make sure to blot any excess moisture from the chicken before adding it to the pizza. Also, do not overload the pizza with pesto. A thin layer is enough. Pre baking the crust for a few minutes before adding toppings also helps.
5. Can I add other vegetables to this pizza?
Yes, you can add sun dried tomatoes, roasted red peppers, or spinach. Just make sure to pat them dry so they do not release water during baking. Mushrooms and olives also pair well with pesto and chicken.
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