Chicken Pesto Pizza

Chicken Pesto Pizza combines all of your favorite flavors into a convenient easy to eat pizza recipe that is elegant and delicious while being favorite comfort food.

Course Main Course

Cuisine Italian

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 277kcal

Author Dina

Ingredients

1 lb. chicken breast
Salt and pepper to taste
1 garlic clove grated
Homemade Pizza dough (makes 2 pizzas)
1/2 cup pesto
1/2 cup ranch dressing
2 cups shredded mozzarella cheese

Instructions

Season the chicken breast with salt and pepper. Rub the grated garlic on both sides of the chicken and grill on medium-high heat until fully cooked.
Remove the chicken from the grill and let it rest on a plate covered with foil. Don't skip this step. Letting the chicken rest will allow it to reabsorb those flavorful juices back into the chicken. Once it's cooled, cut it into small pieces.
Grease a standard baking sheet with olive oil and spread the pizza dough out to a 15x12 inch oval.
Bake 425 degrees Fahrenheit for 5 minutes. Remove from oven.
Spread 1/2 cup pesto evenly onto the pizza dough then spread 1/2 cup ranch on top.
Add the grilled chicken and extra shredded mozzarella on top of the sauce and bake at 350 degrees Fahrenheit for 15-20 minutes.

Notes

Can I use store-bought pizza dough?

Yes, you can use a store-bought crust instead of homemade for this Chicken Pesto Pizza. But homemade pizza dough isn't hard at all and it tastes so much better than what's sold in the stores. Give this recipe a try and you'll be amazed by how easy it is and how much more delicious your pizza turns out.

How to Store and Reheat Chicken Pesto Pizza

The best way to store leftover pizza is by stacking it in an airtight container or ziplock bag, with parchment paper or foil between layers. You can keep it in the refrigerator for up to 4 days, or freeze it for 3-4 months. To reheat a slice, you can warm it in the oven, in a pan on the stove, or microwave it (though this takes away the crispness of the crust).

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