Pesto Chicken Pizza
Ingredients
Scale
- 1 Prepared Pizza Dough, at room temperature
- ~1/4-1/2 cup Basil Pesto
- ~1 cup Shredded Mozzarella Cheese
- ~1 cup Shredded Chicken (use a rotisserie chicken, or if you have chicken leftovers!)
- 1 large Tomato, Sliced into 1/4' thick slices, seeds removed
- Olive Oil, to brush the baked crust
- Flaky Sea Salt, to sprinkle on the baked crust
- Fresh Cracked Pepper, for finishing
- Grated Parmesan, for finishing
Instructions
- Preheat oven to 450 degrees.
- Lightly oil a small sheet tray.
- Stretch or Roll dough out to a rectangle shape.
- Lay dough in pan and let the crust come up the sides of the pan.
- Brush or use a spoon to spread about half of the Pesto on the dough.
- Sprinkle with mozzarella cheese, the chicken, then more mozzarella.
- Arrange the tomato slices evenly on the pizza and dollop the remaining pesto around the pizza and finish with a little more mozzarella.
- Bake for about 15 minutes, until the crust is golden and the cheese is bubbly.
- As soon as it comes out of the oven, carefully ease it out of the pan onto a cutting board and brush the crust with olive oil.
- Sprinkle flaky sea salt on the crust.
- Top pizza with fresh cracked black pepper and grated parmesan cheese.
- Slice into squares.
Find it online: https://www.receipster.com/pesto-chicken-pizza/