Creamy Pesto Chicken Pizza

2.58 from 14 votes

Prep Time10

Cook Time25

Total Time35

Course: The BEST Super Bowl Food Ideas Online

Keyword: basil, chicken, main dish, pesto, pizza, sun dried tomatoes

Servings: -6 servings

Author: Sweet Basil

1 Tablespoon Unsalted Butter
2 Tablespoons Flour
1 Cup Heavy Cream
1/3 Cup Pesto Click [Here] if you need a recipe
2 Tablespoons Parmesan Cheese grated fine
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 Boneless Skinless Chicken Breast cooked with salt and pepper and sliced thin or shredded
2 Cloves Roasted Garlic minced (see note)
1/2 Cup Sun-Dried Tomatoes sliced

Add the yeast and sugar to the warm water and allow it to sit for 10 minutes.
1 teaspoon Dry Active Yeast, 1/2 teaspoon Sugar, 1 1/4 Cups Warm Water
In a large bowl, combine the cake flour, 2-1/2 cups of all-purpose flour, and salt.
1 Cup Cake Flour, 2 1/2 -3 Cups All-Purpose Flour, 2 teaspoons 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.
Olive 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.

In a saucepan over medium heat add butter and let it start to bubble.
1 Tablespoon Unsalted Butter
Add flour and whisk for 1 min.
2 Tablespoons Flour
It should form a ball.
Slowly whisk in the heavy cream, pesto and Parmesan.
1/3 Cup Pesto, 1 Cup Heavy Cream, 2 Tablespoons Parmesan Cheese
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.
2 Cloves Roasted Garlic, 1 Cup Shredded Mozzarella Cheese, 1 Boneless Skinless Chicken Breast, 1/2 Cup Shredded Provolone Cheese
Bake 8-12 minutes at 500 degrees.
Remove from the oven and top with Sun Dried tomatoes.
1/2 Cup Sun-Dried Tomatoes
Place remaining dough in a ziploc and refrigerate overnight or freeze for up to 3 weeks.

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

store in the refrigerator