Best Chicken Pesto Pizza Recipes

PESTO CHICKEN PIZZA

Steps:

• In a large bowl, dissolve yeast in warm water. Beat in 1 cup flour, 1 tablespoon oil, sugar and 1 teaspoon salt. Add the remaining flour; beat until combined., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., In a large nonstick skillet over medium heat, cook the chicken, onion, peppers and mushrooms in remaining oil until chicken is no longer pink and vegetables are tender. Remove from the heat; set aside. , Punch dough down; roll into a 15-in. circle. Transfer to a 14-in. pizza pan. Build up edges slightly. Spread with pesto. Top with chicken mixture and cheese. Sprinkle with pepper and remaining salt. , Bake at 400° for 18-20 minutes or until crust and cheese are lightly browned. Freeze option: Securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

CHICKEN PESTO PIZZA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese.
• Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.

ARTICHOKE CHICKEN PESTO PIZZA

Steps:

• Preheat oven to 425°. Place crust on an ungreased 12-in. pizza pan. Spread with pesto. Arrange chicken and artichokes over top; sprinkle with cheese. Bake until golden brown, 10-12 minutes. If desired, top with Parmesan cheese and minced fresh basil.

PESTO CHICKEN OR SHRIMP PIZZA

Steps:

• Preheat oven to 400.
• Melt 1 tbs butter over med-high heat until it starts to foam.
• Sautee mushrooms 5-7 minutes or until softened. Remove and set aside.
• Add reminaing 1 tbs of butter and onion to pan and stir. Cover and let cook about 5 minutes until onions soften.
• Remove lid and let cook 15-20 minutes or until nicely browned and caramelized, stirring midway. Pour balsamic vinegar and sprinkle sugar over onions and stir to combine.
• Meanwhile, spread roasted garlic over crust.
• Spread pesto over crust.
• Top with chicken or shrimp, onions, mushrooms, tomato and cheeses.
• Bake 10-12 minutes or until crust is brown and cheese is melted and bubbly and slightly browned.

CHICKEN BACON PESTO PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat a large skillet over medium heat until a drop of water of sizzles away. Add bacon; cook until the fat begins to render, about 3 minutes. Season with black pepper. Continue cooking until crisp, 3 to 5 minutes more. Set aside on a paper towel-lined plate.
• Cook and stir chicken in the bacon grease over medium heat until lightly browned, 5 to 8 minutes. Remove from the skillet while you assemble the pizza.
• Place pizza crust on a baking sheet; brush edges with olive oil. Spread pesto over the center. Cover with feta cheese, chicken, and bacon.
• Bake in the preheated oven until cheese is melted and edges of the crust are golden brown, 15 to 20 minutes.

WHITE PIZZA WITH CHICKEN, PESTO AND PINE NUTS

Steps:

• Preheat oven to 450 degrees F.
• Place pizza crust on a large baking sheet and top with pesto, chicken, cheese and pine nuts. Bake 8 to 10 minutes, until cheese melts and crust is golden brown.

PESTO CHICKEN PIZZA

Steps:

• Spread roasted garlic on pizza crust (mash it and spread), and top with pesto sauce.
• Arrange chicken, and tomatoes over this, and top with sliced chicken breast.
• If you like a little bite, sprinkle with red pepper flakes.
• Bake at 425º for 15 minutes, or until cheese melts and browns a little.
• If you're really adventurous, try making it on the grill over medium heat coals, just put another rack across the grill rack to form a grid, so the edges don't fall through.

BACON-BASIL PESTO AND CHICKEN PIZZA

Steps:

• In a medium skillet, cook 6-7 slices of bacon (or more as desired). Finely chop of half of the bacon for the pesto sauce, while reserving the rest for topping. In the same skillet, cook chicken breast over medium heat until cooked through. Shred chicken and set aside. Add basil leaves and garlic to a food processor. Blend together until only fine pieces remain. Add Parmesan cheese. Blend until combined. With food processor running on low, slowly drizzle in enough olive oil until a spreadable consistency is reached. Transfer mixture to a small bowl. Stir in bacon. Lightly grease a baking sheet with olive oil. Gently stretch and shape dough to desired size. Add to a cold oven. Heat oven to 425°F. When oven is ready, remove pizza crust. Spread bacon-basil pesto sauce in an even layer. Top off with shredded mozzarella, followed by bacon, chicken and finally a sprinkle of ground black pepper. Bake pizza for 15-20 minutes or until desired crispness is reached. Slice and serve.

CHICKEN-PESTO PAN PIZZA

Steps:

• Unroll pizza crust into an ungreased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Prick dough several items with a fork. Bake at 425° for 7 minutes or until lightly browned., Meanwhile, combine the water, oil and pesto sauce mix in a saucepan. Cook until heated through (do not boil). Add the spinach, ricotta and onion. , Spread over crust. Top with chicken, mushrooms, tomatoes and Swiss and Romano cheeses. Bake at 425° for 7 minutes or until crust is golden and cheese is melted.

PESTO CHICKEN PIZZA

Steps:

• For the pizza dough: Place the warm water in a small bowl and stir in the yeast and sugar until dissolved. Cover the bowl with a clean towel and set aside until the liquid is foamy (about 10 minutes).
• In a large bowl, combine 3 cups flour and 1 teaspoon salt. Make a well in the center of the flour and add the yeast mixture and oil. With a wooden spoon, beat the ingredients together to form a soft, sticky mass.
• Turn the dough onto a well-floured work surface. With floured hands, knead the dough, adding more flour, a little at a time, until smooth and elastic, 8 to 12 minutes. Form the dough into a ball.
• Place the dough in a large bowl that has been brushed with oil. Turn the dough to coat all sides with oil. Cover with wax paper and a clean towel, and place in a warm draft free place. Let the dough rise until doubled in size, about 1 hour.
• With a floured fist, punch down the dough. Cover again and allow the dough to rise another 40 minutes.
• The dough is now ready to be rolled out for a pizza.
• For the pesto pizza: Place the rack in the center of the oven. Preheat the oven to 425 degrees F. Place the rolled-out pizza dough onto a 16-inch oiled pizza pan or screen.
• Place the pesto onto the pizza dough and spread it around the surface of the pizza. Leave about a 1/2-inch border on the outside of dough.
• Sprinkle the cheese evenly over the pizza. Place the chopped chicken on top of the cheese.
• Bake 25 to 30 minutes. Check it occasionally to ensure it doesn't burn.
• Remove the cooked pizza from the oven and let stand for 5 minutes (if you can wait that long). Sprinkle the basil on top of pizza, then cut and enjoy!

PERFECT CHICKEN PESTO PIZZA

Steps:

• Preheat oven to 450°F.
• Cut chicken tenders into bite size pieces.
• Spray a medium nonstick skillet with nonstick cooking spray and cook chicken over medium heat for 3 minutes.
• Add onion and pesto; cook and stir 3 more minutes or until chicken is completely cooked through.
• Arrange tomato slices and chicken mixture on pizza crust, leaving bare the 1 inch from the edge.
• Sprinkle mozzarella cheese over the pizza.
• Bake 8 minutes or until pizza is hot and cheese is melted and bubbly.

CILANTRO PESTO CHICKEN PIZZA

Steps:

• 1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• 2. Prepare the cilantro pesto. In the work bowl of a food processor, combine cilantro, jalapenos, garlic, oil, and lime juice. Process until mixture is almost smooth, stopping to scrape down the sides of the bowl.
• 3. Unroll pizza crust on prepared baking sheet. Bake for 5 minutes.
• 4. Spread Cilantro Pesto evenly over crust, leaving a 1/2 inch border.
• 5. In a medium bowl, combine chicken and taco seasoning.
• 6. In a medium skillet, heat oil over medium-high heat. Add chicken and cook for 6 to 8 minutes or until chicken is cooked through.
• 7. Place chicken evenly over pesto.
• 8. Top evenly with cheese, tomatoes, and onion.
• 9. Bake for 10 to 12 minutes or until crust is browned and cheese is melted and bubbly. Garnish with taco sauce and sour cream, if desired.

BBQ CHICKEN PIZZA WITH CILANTRO PESTO

Steps:

• If chicken is not grilled grill chicken and seson with season salt, cut into bite size pieces, set aside.
• Roll out the pizza dough, lightly olive oil the crust, transfer to a "cornmealed" pizza stone or cookie sheet and prepare the ingredients for the base sauce in a small bowl. Spread the base sauce on the dough and put in a preheated 400 degree oven for 10 minutes. This prevents a soggy pizza dough.
• While the dough is cooking grill onions and mushrooms on a cast iron grill (if you do not have a grill, do it in a skillet). Lightly salt to taste.
• After the pizza dough has cooked for ten minutes, take it out and put a 3/4 of the grated cheeses on the pizza put all of the toppings on, putting the onions and mushrooms last. Top with the remaining 1/4 of cheese. Put in the oven for another 10-15 minutes.
• While waiting for the pizza to cook, make the cilantro sauce topping, by blending ingredients in a food processor and placing it in a ziplock bag.
• When pizza is done, cut the tip of the cilantro sauce bag with scissors and drizzle over the pizza.

CHICKEN PESTO PIZZA

Steps:

• Spread dough into an ungreased 12-in. pizza pan. Prick dough with a fork. Brush with egg. Bake at 400° for 12-15 minutes or until lightly browned., In a large skillet, saute the chicken, onion, yellow pepper and lemon-pepper in oil until chicken is no longer pink; drain., Spread the pesto sauce over the crust. Top with chicken mixture, tomatoes and cheese. Bake for 12-15 minutes or until lightly browned.

WHITE PIZZA WITH CHICKEN, PESTO AND PINE NUTS

Steps:

• Preheat oven to 450 degrees F.Place pizza crust on a large baking sheet and top with pesto, chicken, cheese and pine nuts. Bake 8 to 10 minutes, until cheese melts and crust is golden brown.
• Copyright 2006, Robin Miller, All Rights Reserved

GRAPE, CHICKEN, AND WALNUT PESTO PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread pizza dough evenly onto a pizza pan.
• Bake pizza dough in preheated oven until slightly cooked, about 8 minutes.
• Spread pesto onto pizza crust in a thin layer, leaving edges exposed. Sprinkle mozzarella cheese over pesto layer; add chicken. Arrange grapes, cut-side up, around the crust. Sprinkle walnuts over pizza and season with black pepper.
• Bake in the preheated oven until cheese is melted and bottom of crust is lightly browned, about 10 minutes.

CHICKEN, PESTO, & SPINACH PIZZA

Steps:

• 1. Set Oven to 450F
• 2. After letting the pizza dough reach room temperature, knead it on the counter in some flour for a few minutes. Roll it out with a roller until it reaches desirable size (or about 12 in. long)
• 3. With a spoon, spread your pesto sauce around the pizza. Leave about an inch or more empty around the outsides for the crust.
• 4. Add cheese, small pieces of chicken, and any other desired toppings that need to be cooked
• 5. Cook on an oiled baking pan for about 10 minutes/ until crust is starting to get hard
• 6. Take out and add spinach/other greens/ other toppings, cook for 1-2 more minutes
• 7. Take out, let it cool off a little bit, garnish and enjoy!

CHICKEN PESTO PIZZA!

Steps:

• Preheat oven to 400°F.
• Spray pizza sheet with raised edges with Pam.
• Combine all crust ingredients and mix well.
• Pour batter on to pizza sheet, coat evenly.
• Bake crust for 20 minutes.
• Let crust cool for a few minutes, then spread pesto on crust, sprinkle with chicken and cheese, bake 5 more minutes, or until cheese is melted.

PESTO CHICKEN PIZZA

Steps:

• Preheat oven to 500°.
• Spread pesto sauce evenly over crust.
• Place tomatoes and chicken evenly over crust.
• top with mozzarella cheese and black olives if you like them (I don't).
• Bake pizza for 5 minutes.
• Remove from oven and sprinkle Parmesan cheese over entire pizza.

CHICKEN-PESTO PIZZA

Steps:

• 1. Heat oven to 450°. Place bread shell on ungreased cookie sheet. 2. Spread pesto evenly over bread shell. Top with chicken, tomatoes and cheese. Bake about 10 minutes or until cheese is melted. wing it!For a lower-fat version, try reduced-fat pesto and sun-dried tomatoes that aren't packed in oil. Soak the sun-dried tomatoes as directed on package and then cut into slices. 1 SERVING: Calories 825 (Calories from Fat 430) Fat 48g (Saturated 17g) Cholesterol 80mg Sodium 1450mg Carbohydrate 60g (Dietary Fiber 5g) Protein 39g * % DAILY VALUE: Vitamin A 34% Vitamin C 22% Calcium 54% Iron 32% * DIET EXCHANGES: 3 1/2 Starch, 1 Vegetable, 3 Medium-Fat Meat, 6 1/2 Fat * CARBOHYDRATE CHOICES: 4From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.