Chicken Pesto Pizza
This chicken pesto pizza brings together tender chicken, rich basil pesto, and melty mozzarella on a crisp, golden crust. Each bite is savory and aromatic, with garlic and parmesan adding depth while fresh basil brightens everything up. It’s an easy, homemade specialty pizza perfect for any night of the week!
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Equipment
- Pizza Cutter
Ingredients
Pizza Dough
- 3/4 cup Warm water
- 1 tsp Instant yeast
- 2½ cups Bread flour
- 1 cup Sourdough discard
- 1 tsp Sea salt
Pizza Ingredients
- 1 cup Pesto
- 1½ cups Mozzarella cheese, shredded
- 1 Pound Chicken breast, cooked and diced
- 1/4 cup Sun-dried tomatoes, sliced
- 1/4 cup Red onion, diced
- 1/4 cup Parmesan cheese, freshly shredded
Instructions
- In a stand mixer, add the warm water and yeast. Allow to rest for a moment to activate the yeast.
- Add the bread flour, sourdough discard, and sea salt to the mixer.
- Using the dough hook, knead the dough for 6-7 minutes or until smooth and elastic.
- Cover the bowl and allow to rise for 1-2 hours.
- Preheat the oven to 425℉.
- Pinch down the dough and form it into a ball. Lightly flour a work surface and spread the dough into a 16 inch circle.
- Spread the pesto onto the pizza dough, leaving 1 inch around the outside for the crust.
- Top the pizza with half of the mozzarella, diced cooked chicken, sun-dried tomatoes, and red onion.
- Sprinkle the rest of the mozzarella and the parmesan on top.
- Bake for 15-20 minutes, or until the bottom crust is browned and the toppings are hot and bubbly.
- Remove from the oven and allow to cool for 10 minutes before slicing and serving.
Nutrition
Serving: 1sliceCalories: 260kcal
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