Chicken Pesto Pizza Recipe

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

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

Shredded chicken: Cooked chicken breast that is shredded for easy topping.

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

Cherry tomatoes: Small, sweet tomatoes that add a burst of freshness.

Red onion: Adds a bit of sharpness and color to the pizza.

When spreading the pesto sauce on the pizza dough, use the back of a spoon to ensure an even layer. This helps to avoid clumps and ensures that every bite is packed with flavor.

• pizza dough - Substitute with cauliflower crust: A lower-carb option that still provides a crispy base for the pizza.

• pesto sauce - Substitute with alfredo sauce: Offers a creamy texture and rich flavor, though it changes the profile of the pizza.

• shredded cooked chicken breast - Substitute with shredded rotisserie chicken: Convenient and flavorful, saving time on cooking.

• shredded mozzarella cheese - Substitute with shredded provolone cheese: Provides a similar melt and stretch with a slightly different flavor.

• halved cherry tomatoes - Substitute with sun-dried tomatoes: Adds a concentrated tomato flavor and chewy texture.

• sliced red onion - Substitute with caramelized onions: Adds a sweet and savory depth to the pizza.

• Allow the chicken pesto pizza to cool completely before storing. This prevents condensation, which can make the crust soggy.
• Wrap individual slices tightly in plastic wrap or aluminum foil. This helps maintain freshness and prevents freezer burn.
• Place the wrapped slices in a freezer-safe bag or airtight container. Label with the date for easy tracking.
• Store in the refrigerator for up to 3-4 days. For longer storage, freeze the pizza for up to 2 months.
• To reheat, preheat your oven to 375°F (190°C). Place the pizza slices on a baking sheet and bake for 10-15 minutes, or until the crust is crispy and the cheese is melted.
• Alternatively, reheat in a microwave on a microwave-safe plate. Heat on high for 1-2 minutes, checking frequently to avoid overcooking.
• For a crispier crust, reheat in a skillet over medium heat. Cover with a lid and cook for 5-7 minutes, or until the cheese is melted and the crust is crispy.
• Avoid reheating in a toaster oven as it may not heat evenly and could result in a soggy crust.

• Oven Method: Preheat your oven to 375°F (190°C). Place your leftover chicken pesto pizza on a baking sheet. Cover it loosely with aluminum foil to prevent the crust from becoming too hard. Bake for about 10-15 minutes or until the cheese is melted and bubbly again. This method helps maintain the crispiness of the crust while ensuring the chicken and pesto sauce are heated through.

• Skillet Method: Heat a non-stick skillet over medium heat. Place a slice of pizza in the skillet and cover it with a lid. Heat for about 5-7 minutes, or until the cheese is melted and the bottom is crispy. This method is great for achieving a crispy crust without drying out the toppings.

• Microwave Method: Place a slice of pizza on a microwave-safe plate. Put a microwave-safe cup of water next to the plate to help keep the crust from getting too chewy. Microwave on high for about 1-2 minutes, or until the chicken and cheese are heated through. This is the quickest method, but it may result in a softer crust.

• 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. Heat for about 5-10 minutes, or until the cheese is melted and the crust is crispy. This method combines the speed of the microwave with the crispiness of the oven.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pizza slice in the air fryer basket. Heat for about 3-5 minutes, or until the cheese is melted and the crust is crispy. This method is quick and ensures a crispy crust without drying out the toppings.

• Oven: Used to bake the pizza at the specified temperature, ensuring the crust becomes golden and the cheese melts perfectly.

• Baking sheet: Provides a flat surface to roll out and bake the pizza dough.

• Rolling pin: Helps in evenly rolling out the pizza dough to the desired thickness.

• Spatula: Useful for spreading the pesto sauce evenly over the pizza dough.

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

• Knife: Used to slice the red onion and halve the cherry tomatoes.

• Cutting board: Provides a safe surface for slicing and prepping the toppings.

• Cheese grater: If you are shredding mozzarella cheese from a block, this tool will be essential.

• Pizza cutter: Makes slicing the baked pizza into serving pieces easy and efficient.

• Cooling rack: Allows the pizza to cool slightly after baking, preventing the crust from becoming soggy.

Use pre-cooked chicken: Save time by using pre-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 prep time.

Pre-sliced veggies: Buy pre-sliced cherry tomatoes and red onions to reduce chopping time.

High oven temperature: Preheat your oven to 475°F (245°C) for faster cooking.