Chicken Pesto Pizza
A delicious and easy meal featuring a crispy crust topped with flavorful pesto, mozzarella, ricotta, rotisserie chicken, and cherry tomatoes. Perfect for family dinners or gatherings.
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!
Notes
For best serving, accompany the pizza with a side salad or garlic bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat at 350 degrees F for about 10 minutes for the best texture.