Homemade Chicken Pesto Pizza Recipe
This pizza is so simple to make and tastes delicious enough to come from a restaurant. Trust me, it is a keeper!
- 1 teaspoon instant yeast or active dry yeast
- 1½ cups warm water
- 4 cups all-purpose flour
- 1 teaspoon salt
- ⅓ cup olive oil
- ½ cup prepared pesto
- 2 cups shredded Mozzarella cheese
- 2 boneless, skinless chicken breasts cooked and diced
- 1 small onion thinly sliced
- 1 green bell pepper diced
- ½ cup sliced fresh mushrooms
- 1 tomato diced
Sprinkle yeast over 1 1/2 cups warm water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour.
Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass. Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
Preheat oven to 400 degrees F. Roll prepared dough into two circles and place on baking pans. Spread 1/4 cup pesto on each pizza (or more, if desired). Sprinkle 1 cup shredded cheese on each pizza and sprinkle on the rest of the toppings. Bake pizzas for 18-20 minutes or until cheese is melted and crust turns golden brown.
Calories: 853kcal | Carbohydrates: 16g | Protein: 54g | Fat: 65g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 2008mg | Potassium: 968mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1525IU | Vitamin C: 62mg | Calcium: 600mg | Iron: 2mg