Pesto Chicken Pizza
45 minutes
Serves: 4
Pierce any puffed areas of dough with the tip of a knife, then top with chicken-pesto mixture and cheese. Bake, covered, for a few minutes longer—just until the cheese is melted.
Ingredients
- CRUST
- 1 package (13.8 ounces) refrigerated pizza dough
- Flour, as needed
- Cornmeal, as needed
- TOPPING
- 5 to 8 (20 ounces) Just Bare Skinless Chicken Thighs, cooked and shredded or chopped. Cook to internal temp of 165°F.
- 2 tablespoons prepared basil pesto
- 2 green onions, coarsely chopped
- 2/3 cup shredded mozzarella cheese
- 1/4 cup shredded Cheddar cheese
- 1/4 cup shredded Parmesan cheese
Instructions
- Heat oven to 425°F.
- Form pizza dough into a ball; divide in half. Lightly dust work surface with flour; roll and stretch dough into 8-inch rounds (they don’t have to be perfectly round). Transfer dough rounds to two baking sheets that are lightly sprinkled with cornmeal.
- To top pizzas, mix chicken, pesto, and green onions together in small bowl. Spoon half of mixture onto each dough round, leaving a 1/2-inch edge. Sprinkle half of cheeses over each pizza.
- Bake for about 12 minutes or until golden brown (bake one at a time, or adjust your oven racks so you can bake them at the same time; turn the pans once for even cooking). Serve hot, cut into wedges.