Chicken Pesto Pizza Recipe

Ingredients

• 1 12 inch pre-baked thin pizza crust (you can use the original crust if you don’t prefer the thin crust)
• 1/2 cup basil pesto sauce
• 2 cups shredded mozzarella cheese
• 1 1/2 cups cooked chicken breast strips (cut into bite-sized pieces, seasoned with salt and pepper to taste)
• 3/4 cup quartered artichoke hearts (drained)
• 1/2 cup halved cherry tomatoes
• 1/3 cup chopped red onions
• 1/4 cup halved Kalamata olives (drained)

Instructions

1. 1

   Cook and slice the chicken breasts, chop the onion, cut the olives and tomatoes in half, and drain the artichokes. Then, preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius).

2. 2

   To begin this step, choose your preferred pizza dough, either thin or thick, as both work well for this recipe. Following that, place the pizza crust on a baking sheet or pizza stone.

3. 3

   Evenly spread the basil pesto sauce over the pizza crust, ensuring you get within ½ inch of the edge.

4. 4

   Sprinkle 1 ½ cups of mozzarella cheese over the pesto sauce and save ½ cup of cheese for later.

5. 5

   Spread the chicken strips and artichoke heart pieces evenly over the cheese.

6. 6

   Add the halved tomatoes, red onions, and olives as toppings.

7. 7

   Sprinkle the remaining ½ cup of mozzarella cheese over the pizza. This cheese keeps the veggies in place when you cut this chicken and artichoke pesto pizza.

8. 8

   Put the pizza in the oven that’s already hot and bake it for 8 to 10 minutes. Wait until the cheese is all melty and a bit brown on the pizza’s edges. Then, use a pizza cutter to slice it into 6 pieces.