Chicken Tomato Pesto Pizza
A delicious homemade pizza featuring juicy chicken, fresh tomatoes, and creamy mozzarella topped with vibrant basil pesto.
Equipment
- 1 pizza stone preheated
- 1 Mixing Bowl large
- 1 Rolling Pin
Ingredients
Pizza Dough
- 1 batch homemade pizza dough
Toppings
- 1 cup basil pesto
- 1 1/2 cups cooked chicken diced
- 2 cups mozzarella cheese shredded
- 2 medium tomatoes sliced
Instructions
Preparation
- Prepare your homemade pizza dough according to the recipe instructions, allowing it to rise for at least an hour.
- Preheat your oven to 475°F (245°C) and place your pizza stone inside to heat up.
- On a floured surface, roll out the dough to your desired thickness, aiming for an even consistency.
- Spread pesto over the dough, add diced chicken and sliced tomatoes, then sprinkle generously with shredded mozzarella cheese.
Serving
- Transfer the pizza to the preheated stone and bake for 12-15 minutes until the crust is golden and cheese is bubbly.
- Once baked, let the pizza cool slightly before slicing into 8 pieces. Serve hot and enjoy.
Storage
- Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Notes
Pro Tips: Use fresh ingredients for the best flavor. Preheat your pizza stone for a crispy crust.
Ingredient Substitutions: You can substitute low-moisture mozzarella if desired. For a vegetarian option, omit the chicken.
How to Serve: Pair with a green salad or a light soup for a complete meal.
Storage & Freshness: Store leftovers in the refrigerator and consume within 3 days for optimal freshness.
Make-Ahead Tips: Prepare the dough ahead of time and refrigerate for up to 24 hours before using.
Ingredient Substitutions: You can substitute low-moisture mozzarella if desired. For a vegetarian option, omit the chicken.
How to Serve: Pair with a green salad or a light soup for a complete meal.
Storage & Freshness: Store leftovers in the refrigerator and consume within 3 days for optimal freshness.
Make-Ahead Tips: Prepare the dough ahead of time and refrigerate for up to 24 hours before using.