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How to Make Pesto Chicken Pizza at Home in 30 Minutes

Make Pesto Chicken Pizza at Home in 30 MinutesPizza image


Makes: 4-6 Servings

Total Time: 30 minutes



  • 2 teaspoons active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2-3/4 cups bread flour
  • 1 tablespoon plus 2 teaspoons olive oil, divided
  • 1 tablespoon sugar
  • 1-1/2 teaspoons salt, divided
  • 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1 small onion, halved and thinly sliced
  • 1/2 each small green, sweet red and yellow peppers, julienned
  • 1/2 cup sliced fresh mushrooms
  • 3 tablespoons prepared pesto
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 1/4 teaspoon pepper




  1. In a large bowl, dissolve yeast in warm water. Beat in 1 cup flour, 1 tablespoon oil, sugar and 1 teaspoon salt. Add the remaining flour; beat until combined.
  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. 
  3. In a large nonstick skillet over medium heat, cook the chicken, onion, peppers, and mushrooms in remaining oil until chicken is no longer pink and vegetables are tender. Remove from the heat; set aside.
  4. Punch dough down; roll into a 15-in. circle. Transfer to a 14-in. pizza pan. Build up edges slightly. Spread with pesto. Top with chicken mixture and cheese. Sprinkle with pepper and remaining salt.
  5. Bake at 400° for 20-22 minutes or until crust and cheese are lightly browned. 
  6. Freeze option: Bake pizza crust as directed; cool. Top with all the ingredients as directed and securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing the time as necessary. Yield: 4-6 slices.


1 slice is equal to:

  • 293 calories,
  • 10g fat (3g saturated fat),
  • 30mg cholesterol,
  • 601mg sodium,
  • 35g carbohydrate (3g sugars, 2g fiber),
  • 18g protein. 

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