Chicken and Pesto Pizza

Have you ever tried those recipes that only use up part of the package or can? There's leftover that's useable, but you're not sure what to do with a partial container. Well, that's what I had this week. I had an opened jar of prepared pesto that I used for another recipe sitting in my refrigerator, about 2/3 full. I didn't want it to turn into a science experiment six months later! Wanting to be a good steward, I remembered a recipe that I had printed out a while back and thought it would be a good time to give it a try. The recipe called for refrigerated pizza dough, but I find it just as easy to make my own in my bread machine and it tastes much fresher too. If you want to make your own pizza dough, I've included the pdf for that recipe too. If you don't have a bread machine or don't want to go through the trouble, then you can buy pizza dough or use canned dough. Both work just fine.

This is a different kind of pizza than normal, so you may wish to serve it for adult guests. My little one didn't care for it, but my two older kids thought it was great. Hope you enjoy!

Chicken Pesto Pizza                 Yield: 1 pizza

1 tube of refrigerated pizza dough OR any other pizza dough of your choice. We like to make our own (see Herb-Cheese Pizza Crust recipe)

1/3 cup pesto (homemade or jar works fine)

2 cups (8 oz.) mozzarella cheese, grated

1 cup cooked chicken, chopped or shredded

1 whole Roma (plum) tomato, chopped (I’ve used a regular one in a pinch)


Preheat oven to 400 degrees F.

Grease a round cookie sheet or pizza stone with olive oil. Using prepared pizza dough of your choice, press out dough onto the sheet/stone into a 12" circle (or whatever shape you want!).

Spread a layer of pesto on top of the crust and add cheese, then top with chicken and tomato. Place in the lower half of your oven and allow to cook for 15-20 minutes or until crust is golden brown and cheese is melted.

PDFs here: Herb-Cheese Pizza Crust

Chicken Pesto Pizza