Pesto Chicken Pizza

February 4, 2013


There is nothing like fresh pesto. As convenient as store-bought pesto is, the fresh flavor of the basil and garlic really has no competition. I had a lot of frozen, fresh pesto leftover from a batch that I prepare late last Summer. I’ve been using it up gradually, making pasta and grilled sandwiches, but I really wanted to take the opportunity and make a delicious pizza with it. In my experience, if it makes a great pasta or sandwich, it will make a good pizza haha Seriously, think about it- alfredo? buffalo chicken? I’ve even seen ziti pizza on pizzeria menus before! There really is no end to what you can top a pizza with.

I hate to say it though- this isn’t much of a recipe. The amounts required are all going to depend on your batch of pizza dough and how large you make the pizza to be. Also, your own personal tastes are going to play a factor. Some people may want the pesto flavor to be very bold, while others may be more interested in just a light smear across the whole thing. Personally, I slathered that stuff on there! I also added some extra olive oil just to prevent the whole thing from being too dry. If your pesto is sufficiently loose enough to begin with you may not need to do this. Mine was pretty thick. PESTO_PIZZA

And the amount of chicken and cheese is going to be your call too. I estimated about 1 1/2 cups, but if your pizza is huge or you split the dough in two, you are probably going to want more. Same with the cheese. Also, feel free to use whatever cheese you prefer. Maybe you don’t want the sharp flavor of parmesan- go all mozzarella then. Or get fancy and use fontina or romano. What I have written is simply a suggestion or guideline to your making your own pesto chicken pizza. So from what I have written let your imagination and your taste-buds be your guide!

Pesto Chicken Pizza
  • 1 batch pizza dough
  • ¼ cup pesto
  • 1-2 Tb olive oil
  • 1½ cups chopped or shredded chicken
  • 1 cup shredded mozzarella
  • ½ cup shredded parmesan
  1. Preheat oven to 425°F with baking stone in the oven.
  2. Roll and stretch out dough on well-floured surface then place on pizza peel.
  3. Spread olive oil and pesto around dough, leaving a ½-inch border for crust.
  4. Sprinkle on chicken and then top with cheese.
  5. Bake 15-20 minutes or until crust is golden brown, depending on thickness of dough.
This recipe is more of a guideline then an "exact" dictation. Use more pesto or oil if you want more or if it looks too dry. Use more chicken or cheese if you want too. It will all depend on how large your batch of pizza dough is and how big you make your pizza.



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