Best 10 Pesto Chicken Pizzas Recipes

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Pizza is a delicious and versatile dish that can be enjoyed by people of all ages. With its endless topping combinations, pizza can be tailored to suit any taste. One popular pizza topping is pesto chicken. Pesto chicken pizza is a flavorful and easy-to-make dish that is perfect for a weeknight meal or a casual get-together. The combination of creamy pesto sauce, tender chicken, and gooey cheese is sure to please everyone at the table. In this article, we will provide you with a comprehensive guide to creating the best pesto chicken pizza. We will cover everything from choosing the right ingredients to assembling and baking the pizza. So, gather your ingredients, preheat your oven, and get ready to make the ultimate pesto chicken pizza.

Let's cook with our recipes!

PESTO CHICKEN PIZZA



Pesto Chicken Pizza image

This is the only pizza I make now. We love it! Keeping the spices simple helps the flavors of the chicken and vegetables come through. The pizza tastes incredible and is good for you, too. -Heather Thompson, Woodland Hills, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 slices.

Number Of Ingredients 13

2 teaspoons active dry yeast
1 cup warm water (110° to 115°)
2-3/4 cups bread flour
1 tablespoon plus 2 teaspoons olive oil, divided
1 tablespoon sugar
1-1/2 teaspoons salt, divided
1/2 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 small onion, halved and thinly sliced
1/2 each small green, sweet red and yellow peppers, julienned
1/2 cup sliced fresh mushrooms
3 tablespoons prepared pesto
1-1/2 cups shredded part-skim mozzarella cheese
1/4 teaspoon pepper

Steps:

  • In a large bowl, dissolve yeast in warm water. Beat in 1 cup flour, 1 tablespoon oil, sugar and 1 teaspoon salt. Add the remaining flour; beat until combined., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., In a large nonstick skillet over medium heat, cook the chicken, onion, peppers and mushrooms in remaining oil until chicken is no longer pink and vegetables are tender. Remove from the heat; set aside. , Punch dough down; roll into a 15-in. circle. Transfer to a 14-in. pizza pan. Build up edges slightly. Spread with pesto. Top with chicken mixture and cheese. Sprinkle with pepper and remaining salt. , Bake at 400° for 18-20 minutes or until crust and cheese are lightly browned. Freeze option: Securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

Nutrition Facts : Calories 293 calories, Fat 10g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 601mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

PESTO CHICKEN PIZZA



Pesto Chicken Pizza image

Make and share this Pesto Chicken Pizza recipe from Food.com.

Provided by canarygirl

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 prepared pizza crust
1/2 cup pesto sauce (Pesto sauce)
1 grilled chicken breast, sliced
1 cup mozzarella cheese
1 medium tomatoes, sliced thinly
4 cloves roasted garlic

Steps:

  • Spread roasted garlic on pizza crust (mash it and spread), and top with pesto sauce.
  • Arrange chicken, and tomatoes over this, and top with sliced chicken breast.
  • If you like a little bite, sprinkle with red pepper flakes.
  • Bake at 425º for 15 minutes, or until cheese melts and browns a little.
  • If you're really adventurous, try making it on the grill over medium heat coals, just put another rack across the grill rack to form a grid, so the edges don't fall through.

CHICKEN PESTO PIZZA



Chicken Pesto Pizza image

The absolute perfect weeknight meal that comes together in minutes! Use leftover rotisserie chicken, fresh tomatoes, pesto and cheese!

Provided by Chungah Rhee

Categories     entree

Yield 8 servings

Number Of Ingredients 6

1/4 cup yellow cornmeal
1 (13.8-ounce can) refrigerated classic pizza crust
8 (1-ounce slices) fresh mozzarella cheese
1 cup ricotta cheese
1 cup leftover rotisserie chicken
1 cup cherry tomatoes, halved

Steps:

  • Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan. Using a small ladle, spread pesto over the surface of the dough in an even layer, leaving a 1/2-inch border. Top with mozzarella, dollops of ricotta, chicken and tomatoes. Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted. Serve immediately.

CHICKEN PESTO PIZZA



Chicken Pesto Pizza image

Easy pizza dinner that uses chicken and pesto for a great meal. If fontina is not available at your store, just substitute mozzarella.

Provided by Lisa

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 6

Number Of Ingredients 5

½ cup pesto basil sauce
1 (12 inch) pre-baked pizza crust
2 cups cooked chicken breast strips
1 (6 ounce) jar artichoke hearts, drained
½ cup shredded fontina cheese

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese.
  • Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.

Nutrition Facts : Calories 457 calories, Carbohydrate 37.9 g, Cholesterol 61.1 mg, Fat 21.9 g, Fiber 2.9 g, Protein 29.7 g, SaturatedFat 7 g, Sodium 767.3 mg, Sugar 1.5 g

HEARTY CHICKEN PESTO PIZZAS



Hearty Chicken Pesto Pizzas image

Brimming with toppings, these loaded personal pizzas are best served with a knife and fork. They'll be a hit! -Joanna Burke, Culpeper, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 whole pita breads
1 small onion, thinly sliced
1 tablespoon olive oil
1 teaspoon minced garlic
1/4 cup sour cream
1/4 cup prepared pesto
2 packages (6 ounces each) ready-to-use Southwestern chicken strips
2 medium tomatoes, coarsely chopped
1 cup shredded part-skim mozzarella cheese

Steps:

  • Place pita breads on an ungreased baking sheet. Bake at 400° for 5-7 minutes or until lightly browned., Meanwhile, in a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. , In a small bowl, combine sour cream and pesto. Top each pita with onion mixture; spread pesto mixture evenly over onion layer. , Top with the chicken, tomatoes and cheese. Bake for 7-9 minutes or until cheese is melted.

Nutrition Facts : Calories 507 calories, Fat 21g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 987mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 3g fiber), Protein 36g protein.

PESTO CHICKEN PIZZAS



Pesto Chicken Pizzas image

These family-friendly pizzas can be assembled and baked faster than calling for delivery.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

1 cup cut-up cooked chicken breast
2 tablespoons refrigerated reduced-fat or regular basil pesto
4 whole wheat pita (pocket) breads (6 inch)
1/2 cup pizza sauce
1/4 cup chopped onion
1/4 cup chopped yellow bell pepper
1/4 cup shredded reduced-fat mozzarella cheese (1 oz)
2 tablespoons shredded Parmesan cheese

Steps:

  • Heat oven to 400°F. In medium bowl, mix chicken and pesto until blended.
  • Place pita bread in single layer on cookie sheet. Spread 2 tablespoons pizza sauce on each pita. Divide chicken mixture evenly among pita bread. Top with remaining ingredients.
  • Bake about 10 minutes or until cheese is melted. Cut pizzas into wedges.

Nutrition Facts : Calories 280, Carbohydrate 30 g, Cholesterol 35 mg, Fat 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 6 g, TransFat 0 g

CHICKEN BACON PESTO PIZZA



Chicken Bacon Pesto Pizza image

This pizza is so yummy! Enjoy!

Provided by allison

Categories     Meat and Poultry Recipes     Pork

Time 40m

Yield 4

Number Of Ingredients 7

6 slices bacon, cut into 1/4-inch pieces
ground black pepper to taste
1 large boneless, skinless chicken breast, cut into 1/2-inch pieces
1 (12 inch) flatbread pizza crust
1 teaspoon olive oil
3 tablespoons pesto
1 cup crumbled feta cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat a large skillet over medium heat until a drop of water of sizzles away. Add bacon; cook until the fat begins to render, about 3 minutes. Season with black pepper. Continue cooking until crisp, 3 to 5 minutes more. Set aside on a paper towel-lined plate.
  • Cook and stir chicken in the bacon grease over medium heat until lightly browned, 5 to 8 minutes. Remove from the skillet while you assemble the pizza.
  • Place pizza crust on a baking sheet; brush edges with olive oil. Spread pesto over the center. Cover with feta cheese, chicken, and bacon.
  • Bake in the preheated oven until cheese is melted and edges of the crust are golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 566.9 calories, Carbohydrate 44.2 g, Cholesterol 107.3 mg, Fat 29.5 g, Fiber 2 g, Protein 36.1 g, SaturatedFat 13.3 g, Sodium 1397.3 mg, Sugar 2.6 g

CHICKEN-PESTO PIZZA



Chicken-Pesto Pizza image

Chicken-pesto pizza - perfect for Italian cuisine that can be ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 6

1 package (16 ounces) Italian bread shell or ready-to-serve pizza crust (12 to 14 inches in diameter)
1 container (7 ounces) refrigerated basil pesto
1 cup chopped cooked chicken
4 roma (plum) tomatoes, chopped
1/4 cup oil-packed sun-dried tomatoes, drained and sliced
1 1/2 cups shredded provolone cheese (6 ounces)

Steps:

  • Heat oven to 450°. Place bread shell on ungreased cookie sheet.
  • Spread pesto evenly over bread shell. Top with chicken, tomatoes and cheese. Bake about 10 minutes or until cheese is melted.

Nutrition Facts : Calories 800, Carbohydrate 67 g, Cholesterol 75 mg, Fat 7, Fiber 5 g, Protein 34 g, SaturatedFat 14 g, ServingSize 1 serving, Sodium 1350 mg

PESTO CHICKEN PIZZA



Pesto Chicken Pizza image

Provided by Food Network

Time 2h37m

Yield 1 (16-inch) pizza

Number Of Ingredients 10

1 cup warm water
1 (.25-ounce) package active dry yeast
1/2 teaspoon sugar
3 1/2 cups bread flour
Sea salt
1 1/2 teaspoons olive oil
6 ounces prepared pesto
8 ounces cooked chicken breast, chopped
1 cup shredded mozzarella cheese,
Fresh basil leaves, torn

Steps:

  • For the pizza dough: Place the warm water in a small bowl and stir in the yeast and sugar until dissolved. Cover the bowl with a clean towel and set aside until the liquid is foamy (about 10 minutes).
  • In a large bowl, combine 3 cups flour and 1 teaspoon salt. Make a well in the center of the flour and add the yeast mixture and oil. With a wooden spoon, beat the ingredients together to form a soft, sticky mass.
  • Turn the dough onto a well-floured work surface. With floured hands, knead the dough, adding more flour, a little at a time, until smooth and elastic, 8 to 12 minutes. Form the dough into a ball.
  • Place the dough in a large bowl that has been brushed with oil. Turn the dough to coat all sides with oil. Cover with wax paper and a clean towel, and place in a warm draft free place. Let the dough rise until doubled in size, about 1 hour.
  • With a floured fist, punch down the dough. Cover again and allow the dough to rise another 40 minutes.
  • The dough is now ready to be rolled out for a pizza.
  • For the pesto pizza: Place the rack in the center of the oven. Preheat the oven to 425 degrees F. Place the rolled-out pizza dough onto a 16-inch oiled pizza pan or screen.
  • Place the pesto onto the pizza dough and spread it around the surface of the pizza. Leave about a 1/2-inch border on the outside of dough.
  • Sprinkle the cheese evenly over the pizza. Place the chopped chicken on top of the cheese.
  • Bake 25 to 30 minutes. Check it occasionally to ensure it doesn't burn.
  • Remove the cooked pizza from the oven and let stand for 5 minutes (if you can wait that long). Sprinkle the basil on top of pizza, then cut and enjoy!

PERFECT CHICKEN PESTO PIZZA



Perfect Chicken Pesto Pizza image

When we are hungry for pizza around our house, we usually want something different than the same old pizza we can order from the local delivery places. This Chicken Pesto Pizza is requested time and time again!

Provided by Dine Dish

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

8 ounces chicken tenders
1 medium onion, thinly sliced
1/3 cup prepared pesto sauce
3 medium plum tomatoes, thinly sliced
14 inches prepared pizza crust
1 1/2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 450°F.
  • Cut chicken tenders into bite size pieces.
  • Spray a medium nonstick skillet with nonstick cooking spray and cook chicken over medium heat for 3 minutes.
  • Add onion and pesto; cook and stir 3 more minutes or until chicken is completely cooked through.
  • Arrange tomato slices and chicken mixture on pizza crust, leaving bare the 1 inch from the edge.
  • Sprinkle mozzarella cheese over the pizza.
  • Bake 8 minutes or until pizza is hot and cheese is melted and bubbly.

Nutrition Facts : Calories 138.9, Fat 6.8, SaturatedFat 3.8, Cholesterol 44, Sodium 202.2, Carbohydrate 3.7, Fiber 0.6, Sugar 1.9, Protein 15.4

Tips:

  • For the best flavor, use fresh basil leaves in your pesto. If you don't have fresh basil on hand, you can use dried basil, but the flavor will be less intense.
  • To make a creamier pesto, add a little cream or milk. You can also add grated Parmesan cheese or chopped nuts for extra flavor.
  • Pesto can be used as a marinade for chicken, fish, or vegetables. It can also be used as a spread for sandwiches or wraps.
  • To make the pesto chicken pizzas, you can use store-bought pizza dough or make your own. If you're using store-bought dough, let it come to room temperature before using.
  • Be sure to preheat your oven to the highest temperature possible before baking the pizzas. This will help to create a crispy crust.
  • Don't overload the pizzas with toppings. Too many toppings will make them soggy.
  • Bake the pizzas until the crust is golden brown and the cheese is melted and bubbly.

Conclusion:

Pesto chicken pizzas are a delicious and easy-to-make meal that can be enjoyed by people of all ages. They're perfect for a quick weeknight dinner or a fun weekend lunch. With a few simple ingredients, you can create a flavorful and satisfying meal that everyone will love.

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