Pesto Chicken Pizza is the ideal easy meal that everyone loves! Delicious flavour for classic comfort food that everyone loves. Even better everyone can add their own favourite toppings to complement the pesto and chicken and whether you want to make classic pizza dough, store-bought or even a keto pizza dough.
For the Pesto
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts (can sub with almonds, walnuts, pecans or pepitas)
- 3 garlic cloves, minced (about 3 tsp)
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
For the Pizza
- 1 ball of pizza dough (see our notes for pizza dough recipes & store-bought option)
- 1 1/2 cups of chicken breast
- 1 cup ricotta cheese
- 2 cups shredded part-skim mozzarella cheese
- 1 cup Cherry tomatoes or plum tomatoes sliced (optional)
- 1/2 cup sliced fresh mushrooms (optional) I used cremini mushrooms
- Fresh basil for topping the basil
- Rosemary 1 tsp (optional)
For the Pesto
- Combine the basil, pine nuts (or whatever nuts you’re using), parmesan, lemon juice, garlic and salt in a food processor. You can use a blender but a food processor is best and blender gives it a different texture.
- Slowly drizzle in the olive oil. Continue processing until the ingredients are well blended but still have some texture.
- Taste, and adjust if necessary. Add a pinch of salt if the basil tastes bitter or.
- Add more parmesan if you’d like a creamier/cheesier pesto. If you want a thinner pest you can add more.
For the pizza
- Preheat oven to 400 degrees F. Lightly coat a baking sheet or pizza pan with olive oil if needed. I have a Gotham Steel pan that doesn’t need oils or sprays but if yours sticks use the olive oil.
- In a large non-stick skillet over medium heat, cook the chicken & mushrooms in a small amount of olive oil, salt & pepper to taste & the rosemary until the chicken is no longer pink and mushrooms are tender. If you like onions feel free to saute them here as well. Remove from the heat; set aside. Shred or cut chicken or you can cube or slice it before you cook. I like it shredded.
- Roll out the dough to the size pizza you want to have or individual pizzas like we did.
- Lightly brush olive oil on the pizza dough. This helps it from getting soggy if you’re adding a lot of “moist” ingredients like tomatoes, pizza sauce etc..
- Add pizza sauce (marinara) if using leaving a 1/2-inch border around the dough, if not using skip to the next step.
- Spread the pesto over the surface of the dough in an even layer, leaving a 1/2-inch border around the dough.
- Top with mozzarella, dollops of ricotta, chicken, mushrooms, tomatoes & and whatever other toppings you want, these are just my favourites. Add more cheese on top of the chicken to prevent drying of the chicken.
- Bake at 400° for 18-20 minutes or until the crust and cheese are lightly browned.
- Top with parmesan, dollops of more pesto (optional) and fresh basil shredded and enjoy!
Need a pizza dough recipe? Here are some that we think are great including some keto options:
- *Cooking & prep times do not include the time to make the pesto or the pizza dough.
- You can use store-bought pesto of course but once you make your own you may never buy it again.
- Add your favourites. We’ve done onions, bell peppers, mushrooms, tomatoes, feta cheese (one of my fave toppings) and more
- The pesto will turn your dough green and if you put pesto on your chicken and bake it the chicken will go greenish. I like to add pest on top after the pizza has been baked and then as you can see I top it with fresh basil too. No it’s not too much but then I love basil and pesto.
You can use leftover chicken of course, rotisserie chicken and even chicken thighs.
- Serving Size: 1 slice
- Calories: 290
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g