Ingredients
Scale
- 1 pound pizza dough
- 1 cup basil pesto sauce
- 2 cups cooked chicken breast, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup cherry tomatoes, halved
- ¼ cup pine nuts, toasted
- Olive oil for drizzling
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 475°F (246°C).
- Combine fresh basil, pine nuts, parmesan cheese, garlic, and olive oil in a food processor to make the basil pesto, blending until smooth.
- In a skillet, add olive oil and sauté shredded chicken, seasoning with salt and pepper until heated and slightly crispy.
- On a floured surface, roll out the pizza dough, transfer to a baking sheet, and spread an even layer of pesto over it.
- Top with cooked chicken, halved cherry tomatoes, and mozzarella cheese. Sprinkle with pine nuts and drizzle with olive oil.
- Bake for 15-20 minutes until the crust is golden brown and the cheese is bubbly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can use store-bought pesto if time is short.
- Mix mozzarella with other cheeses for variety.
- Customize your pizza with additional toppings like bell peppers or spinach.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free (if using gluten-free dough)
Nutrition
- Serving Size: 1 slice
- Calories: 330 Kcal
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg