Pesto Chicken Pizza Recipe

Introduction

This Pesto Chicken Pizza combines the rich flavors of basil pesto, tender chicken, and creamy fontina cheese for a delicious and easy homemade meal. Ready in just 20 minutes, it’s perfect for a quick weeknight dinner or casual gathering.

Ingredients

• ½ cup pesto basil sauce
• 1 12-inch pre-baked pizza crust
• 2 cups cooked chicken breast strips
• 1 6-ounce jar artichoke hearts, drained
• ½ cup shredded fontina cheese

Instructions

1. Step 1: Preheat the oven to 425°F (220°C).
2. Step 2: Place the pre-baked pizza crust on a baking sheet or pizza stone.
3. Step 3: Spread the pesto sauce evenly over the crust.
4. Step 4: Top with the cooked chicken strips and chopped artichoke hearts.
5. Step 5: Sprinkle the shredded fontina cheese evenly over the toppings.
6. Step 6: Bake in the preheated oven for 8–10 minutes, until the cheese is bubbly and golden.
7. Step 7: Let the pizza rest for 2 minutes before slicing and serving hot.
8. Step 8: Optional: Garnish with fresh basil leaves or a drizzle of olive oil for extra flavor.

Tips & Variations

• Use grilled chicken for added smokiness and depth of flavor.
• Swap fontina cheese with mozzarella or a blend for a different cheese profile.
• Add sliced cherry tomatoes or olives for extra texture and taste.
• For a crispier crust, bake directly on a preheated pizza stone if available.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 5–7 minutes to maintain a crispy crust and melted cheese. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh homemade pesto for this recipe?

Absolutely! Fresh homemade pesto will add vibrant flavor and works perfectly as a sauce base for the pizza.

Is it possible to make this pizza vegetarian?

Yes, simply omit the chicken and add extra vegetables like mushrooms, bell peppers, or zucchini to keep it deliciously veggie-friendly.

Pesto Chicken Pizza Recipe

Print Recipe

★★★★★

4.6 from 129 reviews

This Pesto Chicken Pizza recipe combines the fresh, vibrant flavors of homemade basil pesto with tender cooked chicken and tangy artichoke hearts on a crispy pre-baked pizza crust. Topped with creamy fontina cheese and baked to golden perfection, this easy-to-make pizza is perfect for a quick weeknight dinner or casual gathering.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Pizza
• Method: Baking
• Cuisine: Italian
• Diet: Halal

Ingredients

Scale 1x2x3x

Pizza Base and Sauce

• ½ cup pesto basil sauce
• 1 12-inch pre-baked pizza crust

Toppings

• 2 cups cooked chicken breast strips
• 1 6-ounce jar artichoke hearts, drained and chopped
• ½ cup shredded fontina cheese

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for baking the pizza.
2. Prepare Pizza Crust: Place the pre-baked pizza crust on a baking sheet or pizza stone to provide a stable surface for assembly and baking.
3. Spread Pesto Sauce: Evenly spread the ½ cup of pesto basil sauce over the entire surface of the crust, which serves as the flavorful base for the toppings.
4. Add Chicken and Artichokes: Arrange the cooked chicken breast strips evenly over the pesto-covered crust, then scatter the chopped artichoke hearts on top to add texture and tang.
5. Sprinkle Cheese: Distribute the shredded fontina cheese evenly over the toppings to ensure an even melt and a deliciously cheesy finish.
6. Bake the Pizza: Transfer the pizza to the preheated oven and bake for 8–10 minutes until the fontina cheese is melted, bubbly, and golden brown.
7. Rest and Serve: Remove the pizza from the oven and let it rest for 2 minutes to allow the cheese to set slightly, making slicing easier.
8. Optional Garnish: For extra flavor and presentation, garnish the pizza with fresh basil leaves or a drizzle of olive oil before serving hot.

Notes

• Use pre-cooked chicken strips for quick assembly and to ensure the chicken is tender.
• If you prefer, substitute fontina cheese with mozzarella or a blend of Italian cheeses.
• For extra crispiness, bake on a pizza stone preheated in the oven.
• Leftover pizza can be reheated in the oven or a skillet to maintain crispness.
• To make your own pesto, blend fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil.

Keywords: Pesto Chicken Pizza, easy pizza recipe, basil pesto pizza, chicken pizza, Italian pizza, quick dinner recipe