Chicken Pesto Pizza Recipe
User Reviews
4.3
36 reviews
Good
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Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
6 Slices
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Calories
444 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Pesto Pizza Recipe
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This Chicken Pesto Pizza recipe is quick and easy to make, with a delicious flavor from the basil pesto sauce, chicken, artichoke hearts, cherry tomatoes, red onion, Kalamata olives and lots of mozzarella cheese!
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Ingredients
- 1 12 inch pre-baked thin pizza crust (you can use the original crust if you don’t prefer the thin crust)
- ½ cup basil pesto sauce
- 2 cups shredded Mozzarella cheese
- 1 1/2 cups cooked chicken breast strips cut into bite-sized pieces, seasoned with salt and pepper to taste
- ¾ cup quartered artichoke hearts drained
- ½ cup halved cherry tomatoes I prefer the medley package that has yellow, orange and red cherry tomatoes for the great colors on the pizza
- 1/3 cup chopped red onions
- ¼ cup halved kalamata olives drained
Instructions
- Cook and slice the chicken breasts, chop the onion, cut the olives and tomatoes in half, and drain the artichokes. Then, preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius).
- To begin this step, choose your preferred pizza dough, either thin or thick, as both work well for this recipe. Following that, place the pizza crust on a baking sheet or pizza stone.
- Evenly spread the basil pesto sauce over the pizza crust, ensuring you get within ½ inch of the edge.
- Sprinkle 1 ½ cups of mozzarella cheese over the pesto sauce and save ½ cup of cheese for later.
- Spread the chicken strips and artichoke heart pieces evenly over the cheese.
- Add the halved tomatoes, red onions, and olives as toppings.
- Sprinkle the remaining ½ cup of mozzarella cheese over the pizza. This cheese keeps the veggies in place when you cut this chicken and artichoke pesto pizza.
- Put the pizza in the oven that’s already hot and bake it for 8 to 10 minutes. Wait until the cheese is all melty and a bit brown on the pizza’s edges. Then, use a pizza cutter to slice it into 6 pieces.
Equipments used:
Notes
- Storage Info
- To store chicken pesto pizza, wrap it well and keep it in the fridge. It stays good for 3-4 days. When reheating, you have a few options. Use the oven at 350°F, placing the pizza on the oven rack or a baking sheet. Reheat for 10-15 minutes, ensuring it's heated through and the crust is crispy.
Nutrition Information
Show Details
Serving
1serving
Calories
444kcal
(22%)
Carbohydrates
39g
(13%)
Protein
24g
(48%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
55mg
(18%)
Sodium
1154mg
(48%)
Potassium
210mg
(6%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
763IU
(15%)
Vitamin C
4mg
(4%)
Calcium
290mg
(29%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Slices
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 444kcal | 22% |
| Carbohydrates | 39g | 13% |
| Protein | 24g | 48% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 1154mg | 48% |
| Potassium | 210mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 763IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 290mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
36 reviews
Good
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