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Pesto Chicken Pizza

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  • Prep 25 min
  • Total 40 min
  • Servings 4
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Bright, fresh pesto flavors join forces with chicken and tomatoes for an easy, cheesy pizza that’s as beautiful as it is delicious.
Created Nov 15, 2017
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  • 1 can Pillsbury™ refrigerated pizza crust
  • 2 cups cubed cooked chicken
  • 1/4 cup olive oil
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/2 cup halved cherry tomatoes
  • 3 cloves garlic, chopped
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons toasted pine nuts
  • 2 teaspoons lemon juice
  • 1/2 cup thinly sliced fresh basil leaves


  • 1
    Heat oven to 425°F. Spray or grease cookie sheet. Unroll dough and place on cookie sheet; starting at centre, press out dough to edge of cookie sheet. Bake 6 to 8 minutes until crust is set and dry.
  • 2
    Meanwhile, in medium bowl, mix chicken, 3 tablespoons of the olive oil, the pepper and salt.
  • 3
    Top crust with chicken mixture, followed by tomatoes and garlic. Sprinkle with mozzarella and Parmesan cheeses, followed by pine nuts. Bake 7 to 12 minutes longer or until cheese is melted and crust is golden brown.
  • 4
    In small bowl, mix remaining 1 tablespoon olive oil and the lemon juice. Drizzle over cooked pizza. Top with basil.

Expert Tips

  • Tip 1
    We tested this recipe with rotisserie chicken, but any leftover chicken will work just fine.
  • Tip 2
    Lemon juice is used as a “seasoning” garnish at the end of this recipe for a bright, acidic twist. If possible, opt for fresh lemon juice.

Nutrition Information

No nutrition information available for this recipe
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