If you’re looking for a delicious and easy meal, Chicken Pesto Pizza is a fantastic choice. With its crispy crust, flavorful pesto, and cheesy toppings, this pizza will surely satisfy your hunger. It’s perfect for a family dinner or a gathering with friends. Plus, it allows you to use leftovers like rotisserie chicken, making it both tasty and economical.
Why Make This Recipe
Chicken Pesto Pizza is not only simple to prepare but also packed with flavor. By using fresh ingredients like mozzarella, ricotta, and cherry tomatoes, this pizza is a delightful combination of textures and tastes. The pesto adds a unique twist, and the use of rotisserie chicken saves time in the kitchen. Whether you’re an experienced cook or just starting, this recipe is easy to follow and incredibly satisfying.
How to Make Chicken Pesto Pizza
Ingredients
- 1/4 cup yellow cornmeal
- 1 13.8-ounce can refrigerated classic pizza crust
- 1/4 cup pesto (homemade or store-bought)
- 8 1-ounce slices fresh mozzarella cheese
- 1 cup ricotta cheese
- 1 cup leftover rotisserie chicken
- 1 cup cherry tomatoes (halved)
Directions
- Preheat your oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
- On a surface sprinkled with cornmeal, roll out the pizza dough into a 12-inch round. Transfer it to the prepared baking sheet or pizza pan.
- Using a small ladle, spread pesto over the dough evenly, leaving a 1/2-inch border around the edges.
- Top the pizza with slices of mozzarella, dollops of ricotta, shredded rotisserie chicken, and halved cherry tomatoes.
- Place the pizza into the preheated oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses are melted.
- Serve immediately and enjoy your delightful Chicken Pesto Pizza!
How to Serve Chicken Pesto Pizza
Chicken Pesto Pizza is best served hot out of the oven. You can slice it into wedges and serve it with a side salad or some garlic bread for a complete meal. It’s a great dish to share with friends and family.
How to Store Chicken Pesto Pizza
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the pizza in the oven at 350 degrees F for about 10 minutes to restore its crispy texture. You can also use the microwave, but it might make the crust a bit soggy.
Tips to Make Chicken Pesto Pizza
- Feel free to experiment with different types of cheese, like feta or cheddar, if you want to mix up the flavors.
- If you prefer a thinner crust, roll the dough out more or use a baking sheet instead of a pizza pan.
- Try adding other toppings like bell peppers, olives, or spinach to customize your pizza to your liking.
Variation
If you’re looking for a vegetarian option, you can replace the chicken with sautéed vegetables like zucchini, mushrooms, or bell peppers. This will give you a tasty and colorful pizza without meat.
FAQs
Can I use homemade pesto instead of store-bought?
Yes, homemade pesto adds a fresh taste to your pizza and is a great option if you have some on hand!
Can I freeze Chicken Pesto Pizza?
It’s best to freeze the pizza before baking it. Wrap it well in plastic wrap and aluminum foil, and it can last in the freezer for up to 2-3 months. Bake it straight from the freezer, adding a few extra minutes to the baking time.
What should I serve with Chicken Pesto Pizza?
It pairs well with a simple green salad, roasted vegetables, or a side of garlic bread. Enjoy your meal with a refreshing drink to make it even better!
Chicken Pesto Pizza
Ingredients
Pizza Base
- 1 13.8-ounce can refrigerated classic pizza crust For the base crust.
- 1/4 cup yellow cornmeal For dusting while rolling out the dough.
Toppings
- 1/4 cup pesto (homemade or store-bought) Spread over the pizza base.
- 8 ounces fresh mozzarella cheese Sliced for topping.
- 1 cup ricotta cheese Dollops on top.
- 1 cup leftover rotisserie chicken Shredded for topping.
- 1 cup cherry tomatoes Halved for topping.
Instructions
Preparation
- Preheat your oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
- On a surface sprinkled with cornmeal, roll out the pizza dough into a 12-inch round. Transfer it to the prepared baking sheet or pizza pan.
- Using a small ladle, spread pesto over the dough evenly, leaving a 1/2-inch border around the edges.
- Top the pizza with slices of mozzarella, dollops of ricotta, shredded rotisserie chicken, and halved cherry tomatoes.
Baking
- Place the pizza into the preheated oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses are melted.
- Serve immediately and enjoy your delightful Chicken Pesto Pizza!
