Chicken Pesto Pizza
Easy pizza dinner that uses chicken and pesto for a great meal. If fontina is not available at your store, just substitute mozzarella.
Easy pizza dinner that uses chicken and pesto for a great meal. If fontina is not available at your store, just substitute mozzarella.
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!Read More
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!
This is so yummy! I substituted mushrooms for the artichokes and added onions and sliced cherry tomatoes. I also cooked the chicken in olive oil and garlic. I used sun-dried tomato and basil mozzarella for the cheese. This turned out just as good as the resturant we get gourmet pizza from.
Very very good! I made this for an impromptu birthday party for hubby's friend and everyone LOVED this pizza. I even had to give out the recipe it was so well recieved! I used a Boboli thin pizza crust, 2 cooked, diced white boneless chicken breasts, half a can of artichoke hearts sliced up, and Classico basil pesto spread along with an Italian blend pizza cheese. I used an entire package and another handful of cheese and added torn fresh basil leaves as well on the top. Thanks for sharing this wonderful pizza recipe Lisa!
This pizza was so good! My brother loved it, and ate slice after slice. The only change I made was related to the cheese. I've never used fontina cheese, and all I had at home was an Italian blend of mozzerela and romano. I used way more than an 1/2 cup, and it was very good. I always figure, the more cheese, the better!
This was so good and easy! I made a few changes to suit our tastes: drained one can of diced tomato; skipped artichokes and used mozzarella. Next time I think I'll make this with shrimp instead of chicken. I'll definitely make this again.
Made this pizza with a homemade wholewheat pizza dough and it was outstanding. Knew it would be. Careful with the artichoke hearts though because some of the prepared marinade types are alittle overpowering. Add fresh tomatos and it is outstanding.
I took a previous reviewers advice and made this with shrimp instead. It was very good. I just added some fresh chopped tomatoes. Maybe a little garlic added to this would be good too. I'll try that next time, because I will make it again!
So yummy!! I used a frozen pizza crust, omitted the artichokes and substituted monterrey jack cheese. I think the fontina or even mozzarella would be better but I didn't have any. It was great and so easy anyway!
This recipe is very easy and has lots of flavor. My picky boyfriend ate half of the pizza!
Very good, but next time will make sure to drain out some of the oil from my pesto. breading got a little to oily for my taste. But otherwise lovely!
This was excellent! I used the pizza dough II recipe on this website and it was very good with this recipe! I bought two different brands of pesto basil sauce (I don't know why I just did) and mixed them together on the pizza. I also used a blend of parmesan and mozzerella cheese, and brushed the crust with olive oil/garlic and sprinkled some mozzerella on it as well. I grilled some chicken breast and brushed it with olive oil/garlic as well. I also sauteed some mushrooms and put them on the pizza, and I chopped up fresh basil from our garden and sprinkled it on top. The end result was amazing! My family kept telling me how delicious it was and told me I could make it every week. They also told me that I could open a restaurant and serve this and it would sell out! Haha this recipe is a keeper! :)
Very good. The family loved it.
My family did not like it!!
Unbelievable. I'd give this 50 stars if I could.
Big hit! Mellow taste, so not extremely flavorful, but still loved by husband and all the kids.
very yummy pizza! I used a packet mix for the pesto and leftover shredded chicken breast. Substituted Mozarella for the fontina cuz that's what I had. My kids raved about it. They like pesto on spaghetti squash so the taste was familiar to them. But I think they liked this even better! I will most definitely make this again.
SO DELICIOUS! Made with homemade crust and it was a huge hit.
I used rotisserie chicken from the grocery store, pesto sauce in a jar, feta cheese and added some sun dried tomatoes. SO easy and Really gourmet!
awesome! couldn't find the pizza dough and we ended up using boboli...but really good!
I make this every time my sister gives me homeade pesto! Love it!
This pizza is great tasting, easy to make and quick. We added a lot of extra topping just because we had them on hand. It was great with spinach, mushrooms, scallons and asparagus on top. We will definately be making this again.
I added tomatoes and I would recommend doing that! Great week night recipe!
Loved how easy and tasty this was!
Made this for my husband. He ate it but asked me not to make it again. It was simple to make.
It was good but nothing to write home about. I felt like it was missing something.
The artichokes are good, but for a change of pace, I will use roasted red peppers, mushrooms, and red onion.....it's fabulous and looks really pretty.
Super easy and good! I used mozzerella because I didn't have fontina and rotisserie chicken instead of the chicken strips. Nice! Thanks for the recipe!
This is 10 STARS!! I boiled 3 chicken breasts, shredded it with 2 forks and added pizza seasoning to it. I only used 1 tablespoon of pesto, which was plenty. For veggies I cooked a can of mushrooms, diced up a red onion and sliced about 7 cherry tomatoes in a dash of olive oil for 5 minutes. To keep the fat low I used shredded fat-free mozarella cheese too. Piled everything on top of a thin crust Bobabli brand and cooked direct of oven rack at 450 for 8 minutes. I'll be making this a ton!
This was a great change from standard pizza night! I used Valentinos Pizza Crust from this website, but I didn't wait for it to bake all the way through since I normally don't prebake the crust - BIG mistake! trust the prebaked note on this recipe. I also used more cheese and less chicken, and I used an Italian blend. Will be adding this to our regular recipe rotation!
Family enjoyed it! I will make again. I grilled the chicken beforehand with salt/pepper/garlic powder. I also used a basil and tomato sauce instead. It was delicious. Next time may cook longer so the crust is well done.
Excellent pizza! I didn't use the artichoke hearts but still the end result was very pleasing. I will keep this recipe for sure :)
Love this pizza! Didn't use Fontina chesse - just plain old mozzarella - but it was still tasty and delicious!!
This is a very good recipe. I used more cheese than the recipe recommended.
Use lots of pesto on crust for more flavour and moisture.
OMG!!!!Absolutley delicious. After reading a few of the reviews,I made a few changes. I added flavor to every layer of this pizza(not that it was really needed): I used a refigerated dough (fresher flavor)I omitted the artichoke hearts and added mushrooms,to save time, I bought one of those rotisserie chickens, deboned/shredded & seasoned (to our taste) the breast and soaked it in its au jus(because a reviewer claimed the chicken came out dry);spreaded butter over the crust;sprinkled the pesto with a little salt;in addition to the fontina I added a pizzeria mix of cheeses and assembled as directed.I've never made pizza, partly because I'm not a big pizza lover.I really don't care too much for the red sauce but after reading and loving all the ingredients in this recipe,I had to give it a try; and oh boy, am I glad I did.My boys told me to rate this a ten and requested that I make it the next day for lunch (only had the dark meat left,so that's what I used and it still came out delish).Try this and enjoy!!
Made this with the addition of baby bella mushrooms, and using my own dough recipe. I cut the artichoke hearts into quarters. Cooked some Market Day chicken in the skillet with salt and pepper, then sliced it for the pizza. Delicious..
Amazing pizza! I didn't follow the recipe exactly... I didn't use chicken at all and I ended up adding a bunch of vegetable (roma tomatoes, artichoke hearts and green peppers), I also replaced the fontina cheese with mozzarella(reduced fat). I thought that it was delicious and a little healthier than normal pizza.
this pizza is A-M-A-Z-I-N-G. the only change i would suggest is to maybe marinate the chicken in an italian dressing/onion/pepper/basil marinade before putting it on the pizza because plain cooked or pre-cooked chicken tends to be bland. otherwise it's PERFECT
This is fantastic, my wife now has a pesto obsession that this recipe fulfills. I made it tonight with shredded rotisserie chicken from the grocery store, reduced fat mozzarella cheese I had leftover, diced roma tomatoes, mushrooms in place of artichoke, and some thinly sliced and diced red onions. Since there were so many toppings it took about 15 minutes at 425. Awesome recipe
Awesome! I did marinate the chicken in olive oil and Italian seasoning. SO much juicier and more flavorful. Solid recipe.
We added sliced portobellos and crushed red pepper flakes to give it a little more punch, my family loved this!
This was a pretty good jumping off point and I have no doubt it would have been good made "as is". I did make a few changes based upon what I had on hand. Used 1 cup chicken and one cup shrimp that I chopped up. I also marinated both the chicken and shrimp in Italian seasoning (I used Emeril's but any would work) for about an hour before cooking. I sauteed the chicken, and a few minutes before it was done, I added shrimp then set aside. In the same pan I added a bit more olive oil and sauteed three thinly sliced white mushrooms and just a smidge of red onion (instead of artichoke which I did not have) until tender. Assembled in the same order adding 2 sliced Roma tomatoes before the chicken and shrimp. I used 5 cheese Italian blend and sprinkled all with a little more seasoning before popping into the oven.
So good and so simple!! Thank you for the recipe!
This was amazing! The only thing I recommend (I had never cooked with pesto sauce before), is if you're using the packet of pesto, make the version that is less liquidy because it doesn't quite thicken up enough for a pizza, but the chicken combined with pesto on a pizza was awesome!
This was really delicious. I used homemade pesto and homemade pizza crust. I couldn't find fontina so I used an Italian blend of shredded cheeses. This would also be good with mushrooms and onions or pine nuts added.
Love how quick and easy this is! I used mozzarella cheese and added mushrooms. This was delicious and I will make it again and again!
I thought this recipe was great and very easy. Fontina cheese works great but I substituted mozzarella the next time and it works just as good I thought. I enjoyed a not so normal pizza and the fact that this one takes no time at all is wonderful. I used the Pizza Crust II recipe and I and all my friends love it!
I added onion and olives to it.
The pizza is very good. I pre-cooked the crust, used mozzarella cheese instead, and left out the artichokes. I will make it again in the future.
Very good, with just a few adjustments. I brushed my crust w/ olive oil. Used mozzerella and feta cheeses, and added sun-dried tomatoes and red onions. TWO VERY IMPORTANT steps are 1) Put cheese on first, then toppings 2) after baking for 10 minutes, I broil it for a couple minutes until bubbly.
I love this! We make it all the time. We add chopped kalamata olives and a little red onion. I usually shake some oregano on the top, too. I don't use fontina -- I use a mozz/parm blend. Yum all around - we always finish off the whole darn thing!
This was so good. I altered the recipe a little bit, and I was originally making it to replicate one of my boyfriends favorite dishes at a restaurant in another state. Anyway, used a Boboli thick crust, Victors pesto, cubed up chicken and shrimp and tossed with a little olive oil and emeril's chicken rub and cooked in a pan. Also threw on some marinated artichoke hearts. topped it all off with a blend of italian cheeses and baked for ten minutes. Boyfriend said it was one of the best things he has ever eaten and was better then his restaurant favorite!
I added mushrooms, roma tomatoes, and used mozarella cheese. It was great!
Lots of flavor in this pizza! I sauteed chicken tenders and added sun dried tomatoes. Served with a garden salad for a perfect meal.
This was so easy! I used homemade pizza dough with honey. I used spinach instead of the artichoke hearts and I put some mushrooms, sliced tomatoes, basil and the publix cheese mix on top! YUM!
OMG! This was sooo good. I made a few adjustments- I sautéed the chicken in a four cheese prego sauce, sprinkled Italian dressing, and a small dash of garlic salt. I also added small cuts of tomato on top of the basil pesto pasta.
we love this ! its soooo yummy. I have used a rot.chicken for this so its super quick and easy. my boyfriend gobbles it up.
Wow, FULL of flavor. This is the first time I tried fontina cheese, and I loved, it's perfect for this pizza. I suggest using marinated artichoke hearts, they were just awesome with everything else on the pie. This will definately be made again!!
Excellent! I picked up some fontina and Trader Joe's pesto when I was in the big city last week, used a home made pizza crust (pre-baked) and chicken breast meat I had used to make broth. I topped half the pizza per instructions and the other half using some hints and adjustments from the reviewers. The basic side was very good and would rate 5 stars by itself, especially as an appetizer. On the other half, I used about double the cheese, and added some very thin slices of Roma tomato and a little sprinkle of red pepper flakes. That half was excellent as well! Thanks, Lisa...and thanks reviewers!
Very easy and the family loved it!
This recipe is fantastic. I've made it a few different ways - with chicken I cooked on the stove top, with mushrooms instead of chicken, and with pulled pieces from a rotisserie chicken. The one with the rotisserie chicken was BY FAR the tastiest. Also, I know that some have commented that they subbed mozzarella for fontina, but, having made it with both, I can say that making it with fontina tastes much better (even though it's still good with mozzarella). I found fontina with the specialty cheeses at my local grocer and, while more expensive, it is well worth it.
My family loved this pizza! It was delicious and easy. I made it twice already. The second time I added potato, which was a great addition. I highly recommend it!
This is my favorite non-tomato pizza yet. Great combination of flavors. Straight into the recipe box it goes!
I had multiple things going on in the kitchen when trying to put this together so really didn't pay attention to the directions beforehand. So when I actually read them, I was thinking "that's it?". One kid does not like artichokes so I substituted his slices with black olives. He loved it. It was very good and I'll make it again. Supereasy and delicious.
This was surprisingly good! I shredded cooked boneless chicken breast instead of chicken strips. I added portobello mushrooms, onion, and some Texas Pete because I love a little kick when I make pizzas! I also used Asiago cheese, since it is what I had on hand. Will definitely make this pizza again!
So easy, an outstanding quick meal. I cooked up the chicken ahead of time, so it only took me about 5 minutes to prepare the pizza, and dinner was ready 10 mins later! My boyfriend and I fought over who got to take the leftovers to work today. PS, I left out the artichoke hearts, added some sliced Roma tomato on top of the cheese (mozarella and a Mexican blend we happened to have left over from taco night), and I didn't measure any of the ingredients. A delicious meal that requires no measuring cups or baking dishes is a definite ***** in my book! Thanks, Lisa!
added some spinach which made this a 5!
super good! used mozzerella!
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.
great combination of flavors!
Good and easy to put together but it is SOOO salty. I used bottled pesto and would like to try this again with my own pesto sauce, which generally isn't so salty. I even washed the artichokes but that didn't help much. Overall a good recipe.
Just had this for dinner... YUMMY!!! The artichokes added such a great flavor with the pesto. We didn't have fontine cheese, so just used shredded mozzarella.
LOVED this pizza.... only a few changes... added some minced garlic, S&P to the oil I cooked my chicken in on the stove. I used mozarella cheese instead since it is all I could find, and used more like 2 cups of cheese instead of 1/2. I cooked it for 12 minutes instead of 10. I'd like to add tomatoes next time. Yum! This will be going into the recipe book at home.
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!
Great! I left out the artichokes because I personally don't like them but this was great! Quick, Easy, and Tasty!
I added some garlic, red pepper flakes, marinated red pepper and diced fresh tomatos. Big hit with the family even the picky eater
This looked and smelled wonderful, but the flavour wasn't what I had anticipated. I wasn't able to find the fontina cheese, so made use of a mozza blend of cheeses. Perhaps that made a difference. I felt it needed some va-voom.
I first made this pizza last year and it was a hit with my roommates and me. I usually add some chopped up roma tomatoes and use mozerella instead of fontina chesse. It's one of my favorite meals now!
quick easy and delicious
Yum Yum Yum!
I love pizza but this was over the top!!!
This was great! I cooked the chicken with garlic powder to give it a little something extra and I used a little more cheese than the recipe calls for. This was easy, quick and delicious! Thanks for sharing!!
This was a great meal! I rinsed the artichokes well and used slightly less pesto after reading other reviewers saying it came out too salty. I used Mozzarella cheese because that's what I had on hand, and I sprinkled parmesan on it before I baked it. Because some people said the chicken came out dry, I put it on the pizza before I sprinkled the cheese on, and it didn't dry out that way. Absolutely delish!
great - used carmalized onions instead of artichokes - but other than that perfect!!!!!thanks so much
Delicious! I used a six cheese italian blend, doubled/tripled the amount of cheese, and used approximately 3/4 cup of chopped smoked salmon. I really recommend using the smoked salmon because it goes great with the pesto sauce!
I was looking for an alternative to the usual Thursday "pizza night" and BABOOM...This pizza was da bomb!!! I used a can of Italian inspired diced tomatoes instead of slices, added some onion, mushrooms, and a variety of white cheeses. Absolutely Delicious, with a capital D !!!
My friends love this recipe so much that whenever I make this recipe, I make an extra one to give away! This is a great 'starter' recipe to add whatever you like. I roll the chicken pieces in Italian breadcrumbs before cooking, add fresh sliced tomatoes, mushrooms, and fresh spinach leaves. I also substitute lots of mozzarella cheese. Always a hit.
This really was amazing! I wasn't in the position to buy fresh crust - Boboli was the perfect substitute. I also marinated my chicken in vinegarette dressing - Brianna's (its what I had on hand). I chopped up the chicken once cooked and put it back into its juices for a few minutes. I doubled the artichokes and used fresh mozzerella (sliced) and a little fresh, shredded parmesean. I baked it according to the Boboli instructions and used a pizza stone! We will eat this alot!
Used 1 lb chicken, 12 inch Boboli thin crust pie, Knorr's pesto sauce mix and it was INCREDIBLE. I am NOT a cheese person; normally I take the cheese OFF my pizza. I used the fontina cheese and it was AMAZING. Aside from the extra chicken, I didn't change a thing and it was SUPERB. Neighbors were talking about it for days. A+++++++
This is the best chicken pizza I have ever had. I never had fontina cheese so I was a little skeptical to use it. Wow, its so good. I will find more recipes to use in it. My 9 year old daughter hates anything green I was surprised when she asked for a piece. She ended up liking it so much she had 4 slices. She even ate the artichokes thats amazing. I will be eating this at least once a week if not more. Thank you for posting.
Amazing. Full of flavor and the pesto tos just delish. Will become a standard in our household!
ok, this was awsome. i used store-bought pesto. mozzarella, artichokes, roasted pine nuts, drizzled with olive oil and topped with oregano, parmesean, and fresh ground pepper. everyone loved it, i will make it a lot
Great recipe! Delicious!
I used mushrooms instead of artichoke hearts, and mozzarella instead of fontina, and the whole family loved it. I also ended up using 3/4 cups of pesto (which was a whole container), since it looked a bit skimpy with just 1/2 cup on there.
Everyone loved it, including kids ranging in age from 11 to 17!!!
My goal was bite-size appetizers, and this recipe leant a touch of elegance to the ordinary. I used a sun-dried tomato basil pesto, spooning about 1 t on 1/2" baguette slices, then added a few chunks of pre-cooked chicken breast strips, and topped off with just a sprinkling of an low-fat italian blend of shredded cheeses. A hit at the bachelorette party I "catered"!