Creamy Pesto Chicken and Sun Dried Tomatoes has this really chewy and delicious thin crust and is definitely one of my favorites! ohsweetbasil.com

Creamy Pesto Chicken Pizza

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 -6 servings

Ingredients

Thin Crust Pizza Dough

  • 1 Teaspoon Dry active yeast
  • 1/2 Teaspoon Sugar
  • 1 1/4 Cups warm water
  • 1 Cup Cake flour not self-rising
  • 2 1/2 -3 Cups All-purpose flour
  • 2 Teaspoons Salt
  • olive oil

Assembly

  • 1 Boneless Skinless Chicken Breast Cooked with salt and pepper and sliced thin or shredded
  • 1/2 Cup Sun-Dried Tomatoes sliced
  • 2 Cloves Roasted Garlic Minced (see note)
  • 1 Cup Shredded Mozzarella Cheese
  • 1/2 Cup Shredded Provolone Cheese (If I can't find any I just ask the deli to slice off a hunk instead of doing sandwich slices so that I can
  • shred it at home.)
  • 1 Tablespoon Unsalted Butter
  • 2 Tablespoons Flour
  • 1/3 Cup Pesto Click [Here] if you need a recipe

Here

  • 1 Cup Heavy Cream
  • 2 Tablespoons Parmesan Cheese Grated fine

Instructions

Dough

  • Add the yeast and sugar to the warm water and allow it to sit for 10 minutes.
  • In a large bowl, combine the cake flour, 2-1/2 cups of all-purpose flour, and salt.
  • Add the yeast mixture to the flour and stir to form a soft dough.
  • Using your hands, quickly and gently knead any scraps or flour into the dough.
  • Coat a bowl with olive oil, and place the dough in the bowl, turning it once to coat with oil.
  • Cover and let rise in a warm place.
  • The dough should double in volume in about 1-1/2 hours, then flatten the dough and cut into 4 equal size pieces.
  • Drape with a towel and make the sauce.

Sauce

  • In a saucepan over medium heat add butter and let it start to bubble.
  • Add flour and whisk for 1 min.
  • It should form a ball.
  • Slowly whisk in the heavy cream, pesto and Parmesan.
  • Add salt and pepper if needed and taste for flavor.
  • You can add a bit more pesto or cream depending on how strong you want the flavors.
  • Press out the pizza dough and cover with creamy pesto sauce.  As much or as little as you like.
  • Top with cheeses, chicken, and roasted garlic.
  • Bake 8-12 minutes at 500 degrees.
  • Remove from the oven and top with Sun Dried tomatoes.
  • Place remaining dough in a ziploc and refrigerate overnight or freeze for up to 3 weeks.

Notes

Roast garlic by slicing off the top of the cloves, placing on a cookie sheet, cover with foil, in a 400 degree oven for 30-35 min or until soft
Nutrition Facts
Creamy Pesto Chicken Pizza
Amount Per Serving (1 g)
Calories 789
% Daily Value*
Cholesterol 124.4mg41%
Carbohydrates 70.6g24%
Fiber 3.5g15%
Sugar 3.9g4%
Protein 31.3g63%
* Percent Daily Values are based on a 2000 calorie diet.