0 from 3 votes
Chicken Pesto Pizza
Pesto, marinated chicken, roasted red peppers, fontina cheese, and dollops of creamy ricotta top this fresh and delicious baked pizza.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 8 slices
Calories: 297 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
Pesto Chicken
- 2 chicken breasts
- 1 tablespoon pesto
Pizza
- 1 pound pizza dough
- 1/4 cup pesto
- 2 cups shredded fontina or mozzarella cheese
- 1/2 cup sliced roasted red peppers
- 1/2 cup ricotta cheese
- fresh basil optional
Instructions
- Coat the chicken breasts in a tablespoon pesto and let it marinate on the counter for 15 minutes. While the chicken marinates pre-heat your grill. Grill until the internal temperature is 165° F. Let it rest for several minutes before slicing it.
- Preheat oven to 475-500° F. Drizzle olive oil onto a rimmed sheet pan. Stretch the pizza dough onto the pan keeping the dough a little thicker around the edges.
- Spread the pesto evenly onto the dough then top it with thee sliced chicken and fontina or mozzarella cheese.
- Add the roasted red peppers and dollops of ricotta to the top of the pizza. Add additional fontina and pesto if desired.
- Bake for 10-12 minutes or until the edges are golden brown and the cheese is melted. Remove from the oven and garnish with fresh basil if desired.
Cup of Yum
Notes
- If you don't want to grill the chicken cook it in a skillet on the stovetop.
Nutrition Information
Serving
1g
Calories
297kcal
(15%)
Carbohydrates
29g
(10%)
Protein
25g
(50%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Cholesterol
35mg
(12%)
Sodium
510mg
(21%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 297
% Daily Value*
| Serving | 1g | |
| Calories | 297kcal | 15% |
| Carbohydrates | 29g | 10% |
| Protein | 25g | 50% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 35mg | 12% |
| Sodium | 510mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.