Chicken Pesto Pizza

I loved it. Great recipe that is so flexible as you can change up the toppings. I was ordering my favorite pizza from a high end pizza restaurant Thai Chicken Peanut it cost $35 dollars. Diced rottisery chicken, diced red pepper, crushed peanuts. When it came out I sprayed it with a sweet Thai hot sauce. I left everything else the same it was just as good as the one I ordered and only cost me $5. Can’t wait to do more variations. BTW I used extra thin 14 inch pizza crusts.

Used feta in place of fontina cheese and drizzled with a balsamic glaze. So yummy

We loved this pizza! It was also super easy to make, and a great combo of ingredients.

Found the pesto was a little overpowering, tastewise. May do a half and half with tomato sauce next time. Added mushrooms and cherry tomatoes. Used Italiano shredded cheese.

This was awesome. I added bacon as a topping. Highly recommended!

Pretty good pizza! I gave it 4 stars because I changed up some things. Didn’t use the artichokes but I did add diced tomatoes. I used packaged crust mix from Walmart and it was okay. I wouldn’t use it next time. Overall, I will make it again!

This was delicious! I changed the whole recipe! But it turned out RIDICULOUSly fantastic! Instead of crust, I used tortillas. Instead of pesto, I used pizza sauce. Instead of chicken, I used steak. Instead of artichoke, I used mushrooms. Instead of fontina, I used cheddar. And instead of 450degrees for 8-10 minutes, I did 425degrees for 10-12minutes. I rated THIS recipe 5 stars even though I changed things.

Fantastic, and worked well with vegetarian chick’n strips too. Shred the chicken, don’t dice it. I made my own pesto and pizza dough, and grilled the chicken with some Tuscan seasoning.

It was great! I added red onion. I’m not sure that artichoke is the best choice. I might try a substitute next time.

very good! I didn’t have refrigerated pizza dough so I used bisquick (2 1/4 cup plus 2/3 cup water) and rolled it out to make a homemade pizza dough. I pre baked at 425 for 5 minutes then topped with ingredients. I added half of a 10 oz can of diced tomatoes with green chiles instead of artichokes and used moz cheese. baked 10 minutes at 450. I loved it!!

Copied for advice: “This was very good! I did make a few adjustments, however. I marinated my chicken in Italian dressing before cooking – it added a great flavor to the pizza and helped to keep the chicken moist. I omitted the artichokes, (husband dislikes them) and instead sliced up a few Roma tomatoes to put on top of the chicken – I sprinkled the tomatoes with fresh ground pepper and salt. I used mozzarella because it’s what I had on hand. I also mixed in some of a 3 cheese blend I had left over (asiago, romano, and parmesan) it added a nice punch to the flavor of the cheese. I used a Boboli crust and Classico brand basil pesto – it was VERY tasty. I will definitely keep this recipe on hand!”

Easy and delicious! I will make this often.

My family loves this! I’ve made it twice, substituting sautéed onions & garlic for artichoke hearts and using naan flatbread for the crust. Since I always have tapenade on hand, I’ll add a little of that next time. The pesto sauce really enhances the taste of the pizza. Thank you Lisa!

One of the best pizzas I’ve had!

This is a great basic recipe. I made a few changes, however. I started with dough from scratch that I made in my bread machine. Then I added a layer of pesto, frozen (thawed) spinach, chopped chicken, chopped artichoke hearts, then a layer of bell peppers and onions. I sprinkled mozzarella cheese on top, and baked it at 425 for about 20 minutes. Delicious!

Simple and very tasty pizza. I made it without artichokes because I didn’t have any the first time I made it, but now I do, so I will give it a try with the artichokes, but I have a feeling I’ll like it even more.

Added red marinated pepper strips, fresh thin sliced garlic, and this was fantastic!

I used fresh basil and apricot jam instead of pesto. Served topped with fresh arugula.

I make my pizza similar to this but I add chopped bacon, fire roasted tomatoes, black olives and sweet onion. I also use mozzarella and Italian cheese. Delish!

Outstanding pizza!!! I would give it 5 stars if it included the following (which I added to make the pizza literally mouth watering!): toasted pine nuts, sautéed onions, and a bit of seal salt once it comes out of the oven. Also, due to limited grocery store selection, I used an Italian cheese blend instead of fontina- still amazing! I opted

This was fabulous; true gourmet stuff. I made a homemade pre-baked crust (used Fleischman’s Pizza Crust Yeast–no rising, 5-minutes from start to oven). Was leery of the fontina, but it MAKES this recipe. Make your own quick crust and don’t substitute other cheese if you want the 5-star result and a TRUE chicken pesto pizza. It galls me when people change this recipe with multiple substitutions and then review it. It isn’t the same recipe, people! NOTE: If you don’t want to pre-bake the crust, use a pre-heated pan or stone and increase the baking time by a few minutes. Loosely cover the pizza with foil for the last few minutes to prevent the crust sides from burning.