5 from 12 votes
Chicken Pesto Pizza
Chicken Pesto Pizza combines a crisp, cornmeal-dusted crust with a spread of vibrant pesto, layers of fresh mozzarella and creamy ricotta, slices of rotisserie chicken, and halved cherry tomatoes. The 450°F baking temperature develops a golden crust and melts the cheeses evenly. The flavor balance comes from herbaceous pesto paired with savory chicken and mild cheeses, creating a harmonious pizza that showcases fresh and prepared ingredients together.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
8
servings
Course:
Main Course
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.
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