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Roasted Garlic Chicken Pesto Pizza Recipe

I don’t think I’ve ever met a pizza I didn’t like!  This was so delicious and is so much cheaper than going out and ordering a gourmet pizza at a restaurant.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: best pizza, Chicken Pizza, Easy Pizza Recipe, Pizza
Servings: 6
Calories: 595kcal

Equipment

  • Measuring cup
  • Stand Mixer
  • Large Bowl
  • Plastic Wrap
  • Pizza Stone
  • Pizza Cutter

Ingredients

Perfect Pizza Crust

  • ½ cup warm water (about 110 degrees)
  • teaspoons instant yeast 1 envelope
  • cup water at room temperature
  • 2 Tablespoons extra virgin olive oil
  • 4 cups all-purpose flour plus more for dusting
  • teaspoons salt
  • cornmeal
  • olive oil or non stick cooking spray, for greasing bowl

Roasted Garlic Chicken Pesto Pizza

  • 1 perfect pizza crust recipe above
  • ½ cup prepared pesto store bought or homemade
  • 1 bulb of garlic
  • 2 boneless, skinless chicken breasts cooked and shredded
  • 2 cups mozzarella cheese shredded or sliced
  • parmesan cheese

Instructions

  • Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes.  Add the room temperature water and oil and stir to combine.
  • Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment.  Briefly combine the dry ingredients at low speed.  Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms.  Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes.  Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.
  • Turn the dough out onto a lightly floured work surface.  Divide the dough into two equal pieces.  Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes, but no more than 30 minutes.
  • Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza stone or baking pan dusted with flour or cornmeal.  Top as desired.
  • Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads in a baking pan (muffin pans work well for this purpose).  Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil.  Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
  • Remove garlic gloves and smash with a fork.  Spread roasted garlic over pizza dough.  Do this to taste. I used almost the whole (small) bulb, but I LOVE roasted garlic.  Spread the pesto on the pizza.  Add the sliced, cooked chicken.  Sprinkle with mozzarella (as much as desired, I used about one cup on each pizza).  Top with fresh grated Parmesan.
  • Bake on pizza stone or baking pan at 500 degrees F for 8-12 minutes.

Nutrition

Calories: 595kcal | Carbohydrates: 68g | Protein: 28g | Fat: 23g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1059mg | Potassium: 302mg | Fiber: 4g | Sugar: 1g | Vitamin A: 680IU | Vitamin C: 1mg | Calcium: 240mg | Iron: 4mg