Chicken Pesto Pizza
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8 servings
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Course
Main Course
Chicken Pesto Pizza
Description
This Chicken Pesto Pizza starts with a refrigerated pizza crust rolled into a circle dusted lightly with yellow cornmeal, which adds texture to the base. Pesto is ladled evenly over the dough, leaving a narrow border for the crust. Fresh mozzarella slices and dollops of ricotta are then layered atop the pesto, followed by leftover rotisserie chicken pieces and halved cherry tomatoes.
Baking at 450°F on an oiled baking sheet or pizza pan for 15 to 20 minutes cooks the crust to a golden brown and melts the cheeses thoroughly, melding the ingredients. The result is a pizza with a crisp base, creamy cheese layers, juicy chicken, and bursts of tomato freshness balanced by the herbal flavor of pesto.
Serving the pizza immediately ensures the cheeses remain melt-in-your-mouth and the crust stays crisp. This makes for a straightforward homemade alternative that leverages prepared components such as rotisserie chicken and store-bought pesto for convenience.
Ingredients
- ¼ cup cornmeal yellow
- 1 pizza crust refrigerated, 13.8-ounce can, classic
- ¼ cup pesto homemade or store-bought
- 8 mozzarella cheese fresh, sliced 1-ounce
- 1 cup ricotta cheese
- 1 cup rotisserie chicken leftover
- 1 cup cherry tomato halved
Instructions
- 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.
User Reviews
Overall Rating
5
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