Chicken Pesto Pizza
Who doesn’t love a slice of pizza? It’s the ultimate comfort food that can be customized to satisfy anyone’s cravings. Today, we’re diving into a delicious recipe for Chicken Pesto Pizza that combines the vibrant flavors of basil pesto, tender grilled chicken, and gooey mozzarella cheese, all nestled atop a crispy pizza crust. This dish is not only a crowd-pleaser but also an easy weeknight dinner option that comes together quickly. Let’s get cooking!
What Sets This Recipe Apart
This Chicken Pesto Pizza is a delightful twist on traditional pizza, offering a burst of fresh flavors with every bite. The use of basil pesto instead of classic tomato sauce elevates the dish, giving it a rich, herbaceous note that pairs beautifully with the grilled chicken and melted cheese. Moreover, the combination of grape tomatoes adds a juicy pop that balances the richness of the pesto, making this pizza not just a meal, but an experience.
The Ingredient Lineup
To make this Chicken Pesto Pizza, you will need:
- 1 (16-oz) ball pizza dough – For a chewy, crispy crust.
- 1 cup pizza sauce – Adds a layer of flavor.
- 6 Tbsp basil pesto, divided – The star of the show, adding vibrant flavor.
- 2 cups shredded mozzarella cheese – For that gooey, melty goodness.
- 1 lb grilled chicken strips – Protein that complements the pesto.
- ½ cup grape tomatoes, cut in half – A burst of freshness.
- 1 tsp garlic powder – For added depth of flavor.
Tools of the Trade
To whip up this pizza, you’ll need a few essential tools:
- Pizza stone or baking sheet – For baking your pizza to perfection.
- Rolling pin – To roll out the dough evenly.
- Pizza cutter – For slicing your pizza into perfect pieces.
- Mixing bowl – For combining ingredients if needed.
Chicken Pesto Pizza — Do This Next
Step 1: Preheat the Oven
Begin by preheating your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven to heat as well.
Step 2: Prepare the Dough
On a lightly floured surface, gently stretch and roll out the pizza dough into a 12-inch round. Aim for a thickness of about ¼ inch for a crispy crust. Transfer the rolled dough onto a pizza peel or a baking sheet lined with parchment paper.
Step 3: Spread the Sauce
Spread 1 cup of pizza sauce evenly over the dough, leaving a ½-inch border around the edges for the crust.
Step 4: Add the Pesto
Drizzle 4 tablespoons of basil pesto over the sauce. Use a spoon to swirl the pesto into the pizza sauce, creating a beautiful marbled effect.
Step 5: Layer on the Cheese
Sprinkle 2 cups of shredded mozzarella cheese over the sauce and pesto mixture, ensuring even coverage for that delicious cheesy pull.
Step 6: Top with Chicken and Tomatoes
Evenly distribute the grilled chicken strips over the cheese, followed by the halved grape tomatoes. Finally, sprinkle 1 teaspoon of garlic powder over the top for an added kick.
Step 7: Bake the Pizza
Carefully transfer the pizza to the preheated oven (or onto the hot pizza stone) and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned.
Step 8: Finish with Pesto
Once out of the oven, drizzle the remaining 2 tablespoons of basil pesto over the hot pizza for an extra burst of flavor. Let it cool for a few minutes before slicing.
International Equivalents
If you’re cooking from different regions, here’s how you might refer to some of the key ingredients:
- Pizza Dough: Pâte à pizza (French), Masa para pizza (Spanish)
- Pesto: Pesto alla Genovese (Italian)
- Grilled Chicken: Pollo a la parrilla (Spanish), Poulet grillé (French)
- Grape Tomatoes: Tomates cerises (French), Tomates uva (Spanish)
Testing Timeline
To ensure your Chicken Pesto Pizza is perfect:
- Prep Time: 15 minutes
- Baking Time: 12-15 minutes
- Total Time: Approximately 30 minutes
Make-Ahead & Storage
If you’re looking to make this Chicken Pesto Pizza ahead of time, here are some tips:
- Pizza Dough: Can be made and stored in the refrigerator for up to 2 days or frozen for up to 3 months.
- Grilled Chicken: Can be cooked and stored in the refrigerator for up to 4 days.
- Assembled Pizza: Can be prepped and stored in the refrigerator for up to 1 day before baking.
Quick Q&A
Can I use store-bought pizza dough?
Absolutely! Store-bought pizza dough is a convenient option and can save you time. Just make sure to follow the package instructions for best results.
What can I substitute for mozzarella cheese?
If you’re looking for alternatives, try using provolone cheese or a dairy-free mozzarella for a vegan option.
How do I know when the pizza is done?
The pizza is done when the crust is golden brown, and the cheese is bubbling and slightly toasted. Keep an eye on it in the last few minutes to prevent burning.
Can I add other toppings?
Definitely! Feel free to add your favorite toppings such as bell peppers, olives, or spinach for extra flavor and nutrition.
Serve with These
To elevate your meal, consider serving your Chicken Pesto Pizza with:
Before You Go
As you embark on making this Chicken Pesto Pizza, remember that the key to a great pizza lies in the quality of your ingredients and the love you put into it. Experiment with different toppings, sauces, and cheeses to find your perfect combination.
Whether you’re hosting a gathering or enjoying a cozy night in, this pizza is sure to impress. The rich flavors of the basil pesto, combined with the tender chicken and fresh tomatoes, create a dish that’s both satisfying and delightful. So roll up your sleeves, gather your ingredients, and let’s make a pizza that will have everyone coming back for seconds!
Chicken Pesto Pizza
Ingredients
Equipment
Method
- Step 1: Preheat the Oven - Begin by preheating your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven to heat as well.
- Step 2: Prepare the Dough - On a lightly floured surface, gently stretch and roll out the pizza dough into a 12-inch round. Aim for a thickness of about ¼ inch for a crispy crust. Transfer the rolled dough onto a pizza peel or a baking sheet lined with parchment paper.
- Step 3: Spread the Sauce - Spread 1 cup of pizza sauce evenly over the dough, leaving a ½-inch border around the edges for the crust.
- Step 4: Add the Pesto - Drizzle 4 tablespoons of basil pesto over the sauce. Use a spoon to swirl the pesto into the pizza sauce, creating a beautiful marbled effect.
- Step 5: Layer on the Cheese - Sprinkle 2 cups of shredded mozzarella cheese over the sauce and pesto mixture, ensuring even coverage for that delicious cheesy pull.
- Step 6: Top with Chicken and Tomatoes - Evenly distribute the grilled chicken strips over the cheese, followed by the halved grape tomatoes. Finally, sprinkle 1 teaspoon of garlic powder over the top for an added kick.
- Step 7: Bake the Pizza - Carefully transfer the pizza to the preheated oven (or onto the hot pizza stone) and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned.
- Step 8: Finish with Pesto - Once out of the oven, drizzle the remaining 2 tablespoons of basil pesto over the hot pizza for an extra burst of flavor. Let it cool for a few minutes before slicing.
Notes
- Store-bought pizza dough is a great time-saver!
- Experiment with different cheeses like provolone or vegan options!
- Keep an eye on the pizza while it bakes to avoid burning.
- Feel free to add your favorite toppings for extra flavor!
