Chicken Pesto Pizza Recipe

Pizza dough: The base of your pizza, which can be store-bought or homemade.

Pesto sauce: A flavorful green sauce made from basil, garlic, pine nuts, Parmesan cheese, and olive oil.

Shredded cooked chicken breast: Adds protein and heartiness to the pizza.

Mozzarella cheese: A mild, stretchy cheese that melts beautifully on pizza.

Parmesan cheese: A hard, aged cheese that adds a salty, nutty flavor.

Olive oil: Used to drizzle on top for added richness and to help the crust crisp up.

When spreading the pesto sauce on the pizza dough, use the back of a spoon to create an even layer, ensuring that you leave a small border around the edges for a perfect crust. This will help prevent the sauce from spilling over and burning during baking.

• pizza dough - Substitute with cauliflower crust: For a low-carb or gluten-free option, cauliflower crust provides a similar base with a different texture.

• pesto sauce - Substitute with alfredo sauce: Alfredo sauce offers a creamy alternative with a different flavor profile, suitable for those who prefer a milder taste.

• shredded cooked chicken breast - Substitute with shredded rotisserie chicken: Rotisserie chicken is convenient and adds a slightly different flavor due to its seasoning.

• shredded mozzarella cheese - Substitute with shredded provolone cheese: Provolone cheese melts well and has a slightly sharper taste, adding a new dimension to the pizza.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino romano has a stronger, saltier flavor, which can enhance the overall taste of the pizza.

• olive oil - Substitute with avocado oil: Avocado oil has a higher smoke point and a neutral flavor, making it a good alternative for drizzling over the pizza.

• Allow the chicken pesto pizza to cool completely before storing. This helps prevent condensation, which can make the crust soggy.
• For short-term storage, wrap individual slices in plastic wrap or aluminum foil. Place the wrapped slices in an airtight container or a resealable plastic bag. Store in the refrigerator for up to 3-4 days.
• For longer storage, consider freezing the pizza. First, flash-freeze the slices by placing them on a baking sheet lined with parchment paper. Freeze for about 1-2 hours or until the slices are firm.
• Once the slices are firm, wrap each one tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn.
• Place the wrapped slices in a resealable freezer bag or an airtight container. Label with the date and store in the freezer for up to 2 months.
• To reheat refrigerated slices, preheat your oven to 375°F (190°C). Place the slices on a baking sheet and bake for 10-15 minutes or until the cheese is melted and the crust is crispy.
• For frozen slices, preheat your oven to 400°F (200°C). Remove the plastic wrap and aluminum foil, and place the slices on a baking sheet. Bake for 15-20 minutes or until heated through and the cheese is bubbly.
• Alternatively, you can reheat slices in a skillet over medium heat. Cover the skillet with a lid to help melt the cheese and heat the pizza evenly. This method helps maintain a crispy crust.
• Avoid using a microwave to reheat the pizza, as it can make the crust chewy and the cheese rubbery.

• Oven Method: Preheat your oven to 375°F (190°C). Place the leftover chicken pesto pizza on a baking sheet lined with parchment paper. Cover the pizza loosely with aluminum foil to prevent the cheese from over-browning. Bake for about 10-15 minutes, or until the crust is crispy and the cheese is melted and bubbly.

• Skillet Method: Heat a non-stick skillet over medium heat. Place a slice of pizza in the skillet and cover with a lid. Cook for about 5-7 minutes, or until the crust is crispy and the cheese is melted. This method helps to keep the crust crispy while reheating the toppings evenly.

• Microwave Method: Place a slice of pizza on a microwave-safe plate. To prevent the crust from becoming too chewy, place a microwave-safe cup of water next to the pizza in the microwave. Heat on high for about 1-2 minutes, or until the cheese is melted and the pizza is heated through. Note that this method may not keep the crust as crispy as other methods.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the pizza slice directly on the rack or on a small baking sheet. Bake for about 5-10 minutes, or until the crust is crispy and the cheese is melted and bubbly. This method is quick and helps maintain the pizza's texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pizza slice in the air fryer basket, making sure it’s not overlapping. Cook for about 3-5 minutes, or until the crust is crispy and the cheese is melted. This method is great for achieving a crispy crust quickly.

• Oven: Used to bake the pizza at the required temperature of 475°F (245°C).

• Rolling pin: Helps to roll out the pizza dough to your desired thickness.

• Floured surface: Provides a non-stick area to roll out the dough.

• Baking sheet: Holds the pizza while it bakes in the oven.

• Parchment paper: Prevents the pizza from sticking to the baking sheet.

• Spatula: Assists in spreading the pesto sauce evenly over the dough.

• Measuring cup: Ensures accurate measurement of the pesto sauce, shredded chicken, and cheeses.

• Cheese grater: Used to grate the parmesan cheese.

• Basting brush: Helps to drizzle the olive oil evenly over the pizza.

• Pizza cutter: Used to slice the pizza once it’s baked.

• Cooling rack: Allows the pizza to cool slightly before slicing and serving.

Use pre-cooked chicken: Save time by using shredded cooked chicken breast from the store or leftovers.

Pre-made dough: Opt for store-bought pizza dough to skip the dough-making process.

Ready-made pesto: Use store-bought pesto sauce to cut down on preparation time.

Preheat the oven early: Start preheating your oven while you prepare the ingredients.

Assemble ingredients beforehand: Have all your ingredients ready and measured out before you start assembling the pizza.