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Chicken Pesto Pizza

We have been craving pizza lately and this chicken pesto pizza is definitely a keeper! This recipe comes from Meet Me In The Kitchen If you haven’t visited that blog make sure you do because it’s awesome!


My husband was the one that did the dough and I forgot to tell him to make it into two thin crusts so if you are like us and prefer thin, make sure to make the dough into two separate pizzas. My favorite part is when you get that little bit of sweet from the peppers. It breaks up everything else and rounds out the flavors so well.

by meetmeinthekitchen

 

Can Pest Be Frozen?

Pesto freezes very well.

Portion pesto into an ice cube tray and freeze.

When frozen, put the cubes of pesto into a heavy duty freezer bag and freeze for up to 12 months.

Pesto can also be frozen in an airtight freezer container.

Can Pizza Dough Be Frozen?

You can freeze any kind of pizza dough.

Let the dough rise, divide it into pieces and freeze in a heavy duty freezer bag for up to 3 months.

Is Zucchini Good For You?

Zucchini contains antioxidant and anti-inflammatory phytonutrients.

Zucchini is also high in vitamins B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese. 

Chicken Pesto Pizza

Chicken Pesto Pizza

0 from 0 votes
Prep Time: 30 minutes
Cook Time: 7 minutes
Total Time: 37 minutes
Servings: 1 -2 pizzas

Ingredients

To Make The Pizza

  • 1 pound chicken breast tenders
  • 1 Tablespoons dried Italian seasoning
  • 3 Tablespoon pesto
  • 1 cup mozzarella cheese
  • 2 medium zucchini halved twice and thinly slice
  • yellow red, orange, and green bell peppers, chopped
  • mushrooms thinly sliced

Pizza dough:

  • 3 and a half cups flour you can use half whole wheat
  • 1-2 cups warm water
  • 2 tbsp. yeast
  • 2 tbsp. honey
  • ¼ cup olive oil
  • ½ tsp of salt

Instructions

  • For dough-
  • Place warm water, yeast, honey, olive oil, and salt in a large bowl or mixer (if you have a dough hook).
  • Add warm water a couple Tbls at a time and mix until you have a nice smooth dough.
  • Cover and let rise for 30 minutes.
  • Cook chicken for a few minutes, in a little bit of oil over medium high heat, and sprinkle with Italian seasoning.
  • Before it is cooked through, add zucchini, peppers and mushrooms.
  • Add more Italian seasoning and cook until chicken is done and veggies are tender.
  • Preheat oven to 450 degrees.
  • Spray round pizza pan or 12 by 8 baking sheet.
  • Put pizza dough on pan and roll out with a rolling pin to desired thickness.
  • Bake for 7 minutes on 450 degrees.
  • Spread pesto evenly over pizza crust.
  • Top with chicken/zucchini mixture, peppers, and mushrooms.
  • Put cheese on top.
  • Bake for 5 minutes or until cheese melts.

Notes

Depending on if you like thick on thin crust, this dough can make 1 or 2 pizzas
Nutrition Facts
Chicken Pesto Pizza
Amount Per Serving (1 pizza)
Calories 4393
% Daily Value*
Cholesterol 300.8mg100%
Carbohydrates 468.6g156%
Fiber 30.6g128%
Sugar 49.2g55%
Protein 160.1g320%
* Percent Daily Values are based on a 2000 calorie diet.
 

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About the authors

Cheney Family

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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5 comments

  • I am so glad you liked it. It is definitely a favorite at our house! It looks so good. We had it last week too.

    • Reply
  • Love the pizza! Looks fabulous!

    • Reply
  • Hi! I just updated your blog on The Hive. You were there, I just had it as “Oh Sweet Basil” instead of Sweet Basil since that was the blog address. Please feel free to introduce yourself!

    • Reply
  • When I saw this pizza I wanted to make it too! Yours looks awesome! Yum!

    • Reply
  • I love pesto on pizza. This looks fantastic!

    • Reply

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