Pesto Chicken Pizza

Here’s a Pesto Chicken Pizza recipe designed for 6 servings (makes 2 large pizzas or 6 individual ones). It features pesto-marinated chicken, red onion, mozzarella, and a rich tomato sauce on a soft dough base.

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Pesto Chicken Pizza (Serves 6)

Ingredients

For the Dough (makes 2 large or 6 individual bases)

• 4 cups (500 g) strong bread flour (or all-purpose flour)

• 1½ cups (360 ml) warm water

• 2 tsp instant yeast

• 2 tsp sugar

• 2 tsp salt

• 3 tbsp olive oil

For the Chicken

• 1½ lbs (700 g) chicken breast or thigh, cut into bite-sized pieces

• ½ cup (120 g) basil pesto (jarred or homemade)

• Salt & black pepper to season

For the Topping

• 1½ cups (360 ml) tomato sauce (passata or pizza sauce)

• 1 large red onion, thinly sliced

• 12 oz (340 g) mozzarella (fresh or shredded), sliced or torn

• Extra pesto to drizzle (optional)

• Fresh basil (optional, to garnish)

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Equipment

• Large mixing bowl

• Measuring cups/spoons

• Wooden spoon or stand mixer with dough hook (optional)

• Rolling pin (or use hands to stretch dough)

• Knives & cutting board

• Large frying pan or skillet

• 2 baking sheets or pizza stones

• Oven

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Preparation & Cooking Time

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Preparation

1. Make the Dough

1. In a bowl, mix warm water, yeast, and sugar. Let sit 5 minutes until lightly foamy.

2. Add flour, salt, and olive oil.

3. Mix until a dough forms, then knead 8–10 minutes (or 5 minutes with dough hook) until smooth.

4. Place dough in a lightly oiled bowl, cover, and let rise 1 hour or until doubled.

2. Marinate & Cook the Chicken

1. Mix chicken pieces with pesto, salt, and pepper. Let sit at least 10 minutes (longer is tastier).

2. Heat a skillet on medium. Cook chicken 6–8 minutes, stirring, until just cooked through.

   • Don’t overcook — it will bake again on the pizza.

3. Shape the Dough

1. Preheat oven to 475°F / 245°C (very hot helps crisp the base).

2. Divide dough into 2 large or 6 personal dough balls.

3. Roll or stretch to desired thickness and transfer to lightly floured baking sheets or pizza stones.

4. Assemble

1. Spread each base with tomato sauce.

2. Add cooked pesto chicken evenly.

3. Scatter sliced red onion.

4. Add mozzarella pieces.

5. Optional: drizzle a little extra pesto over top.

5. Bake

• Bake for 12–15 minutes, or until crust is golden and cheese is melted and bubbling.

6. Finish & Serve

• Top with fresh basil if desired.

• Slice and serve hot.

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Tips & Variations

• Add sun-dried tomatoes for extra sweetness.

• Swap mozzarella for provolone for sharper flavor.

• If you like a thinner crust, divide dough into 3 instead of 2 pieces and roll thinner.