Chicken Pesto Pizza

This chicken pesto pizza will change the way you look at pizza night. Its secret lies in the homemade sun-dried tomato pesto sauce that infuses the pizza with a rich, tangy essence. This recipe uses a pre-made pizza crust and rotisserie chicken to bring out the maximum flavor with minimum fuss.

Ingredients You'll Need for this Recipe

For the pizza:

• Pre-made pizza crust
• 1 cup shredded rotisserie chicken 
• ½ cup mozzarella balls
• ½ cup grated Parmesan cheese
• 2 to 3 sun-dried tomatoes, sliced

For the sauce:

• 4 sun-dried tomatoes
• 2 tablespoons olive oil 
• A big bunch of fresh basil 
• ½ garlic clove
• ⅓ cup walnuts
• 2 tablespoons grated Parmesan cheese 
• ½ teaspoon salt (or to taste)

How to Make Chicken Pesto Pizza

Make the sauce:

1. Remove the basil leaves from the stems.
2. Combine the sun-dried tomatoes, olive oil, basil leaves, half of a garlic clove, walnuts, and 2 tablespoons of Parmesan cheese.
3. Process the ingredients until a thick sauce forms.
4. Taste the sauce and add a bit of salt or Parmesan cheese as needed.

Build the pizza:

1. Preheat your oven to 395 degrees F (200 degrees C).
2. Spread a good portion of the sauce onto the pizza crust.
3. Top with mini mozzarella balls, shredded chicken, and slices of sun-dried tomatoes.
4. Sprinkle the shredded Parmesan cheese over the top.
5. Bake in the preheated oven for 12 minutes.

How to Serve Chicken Pesto Pizza

Allow your chicken pesto pizza to cool for a couple of minutes then cut the pizza into slices. Consider garnishing with additional basil leaves or a sprinkle of red pepper flakes for some heat. Serve it with a side salad to balance the rich flavors of the pizza.

Tips & Variations for this Dish

To elevate your chicken pesto pizza to gourmet status, consider the following tips and variations:

• If the sun-dried tomatoes are a bit too dry, soak them in warm water for 10 minutes to soften them.
• Make this pizza in an air fryer at the same temperature and for the same time.
• If you are short on time, use store-bought pesto, but the homemade pesto takes only minutes and makes a huge difference in fresh flavor.
• Substitute goat cheese or feta for the mozzarella balls for a tangy twist. Use buffalo mozzarella for an extra layer of creaminess.
• Introduce color and nutrition by adding toppings like arugula, peppers, or caramelized onions.
• Drizzle the pizza with garlic or chili-infused olive oil after baking for extra flavor.
• For a smoky flavor, try grilling your pizza instead of baking it in the oven.
• Opt for a whole wheat crust for a healthier option that adds a nutty flavor.
• Replace the chicken with veggies, more sun-dried tomatoes, and more cheese for a vegetarian option.

How to Store Leftovers

Let the pizza cool to room temperature, but avoid leaving it out for more than 2 hours to prevent any food-borne illnesses. Place the slices in an airtight container or wrap them individually with plastic wrap or aluminum foil. Store the pizza slices in the refrigerator for up to 3 days. Reheat it in the oven or toaster oven until it's hot and the cheese is bubbly to recreate that fresh-baked taste.

More Pizza Recipes

• Dutch Oven Pizza
• Garlic Chicken White Pizza (Pizza Bianca)
• Snap Pea Asparagus Pizza with Arugula and Burrata
• Caramelized Onion Brussels Sprout Pizza

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