Description
This Chicken Pesto Pizza is a flavorful homemade pizza featuring a crispy crust topped with a blend of pizza sauce and basil pesto, shredded mozzarella cheese, tender grilled chicken strips tossed in pesto, and fresh grape tomatoes. Baked to golden perfection and garnished with parmesan and fresh basil leaves, it’s a quick and satisfying meal ready in just 25 minutes.
Ingredients
Scale
For the Dough and Sauce
- 1 (16-oz) ball pizza dough
- ¾ cup pizza sauce
- 6 Tbsp basil pesto (divided)
Toppings
- 2 cups shredded mozzarella cheese
- ½ lb grilled chicken strips
- ½ cup grape tomatoes, cut in half
- ½ tsp garlic powder
- Parmesan cheese, for garnish
- Fresh basil leaves, for garnish
Instructions
- Preheat Oven: Preheat your oven to 450ºF (232ºC) to ensure a hot environment for baking the pizza.
- Prepare Dough: Roll out the 16-oz ball of pizza dough into a large circle to fit your pizza pan evenly.
- Mix and Spread Sauce: In a small bowl, combine the pizza sauce with ¼ cup of the basil pesto. Spread this mixture evenly over the rolled-out pizza dough to form the flavorful base.
- Add Cheese: Sprinkle 2 cups of shredded mozzarella cheese generously over the sauce layer for a melty, cheesy topping.
- Prepare Toppings: Toss the grilled chicken strips in 2 tablespoons of the remaining basil pesto to infuse them with fresh herbal flavor. Arrange the pesto-coated chicken atop the mozzarella cheese, then scatter the halved grape tomatoes evenly over the pizza. Sprinkle ½ teaspoon of garlic powder to enhance the aroma and taste.
- Bake Pizza: Place the assembled pizza in the preheated oven and bake for 12 to 15 minutes until the crust is golden brown and the cheese is melted and bubbly.
- Garnish and Serve: Remove the pizza from the oven and garnish with grated Parmesan cheese and fresh basil leaves. Cut into slices and serve immediately for the best flavor and texture.
Notes
- If you do not have grilled chicken strips, you can quickly grill or pan-cook chicken breasts and slice them before tossing in pesto.
- For an extra crispy crust, consider pre-baking the rolled-out dough for 3-4 minutes before adding toppings.
- Adjust garlic powder to preference or substitute with fresh minced garlic for a stronger flavor.
- Use fresh mozzarella in place of shredded for a more creamy texture.
- Leftover pizza can be stored in the refrigerator for up to 2 days and reheated in the oven for best results.
