Pesto Chicken Pizza Recipe
This Pesto Chicken Pizza is a vibrant, flavor-packed twist on a classic—creamy pesto, juicy chicken, tangy artichokes, and melty fontina make it perfect for quick, craveable weeknight comfort.
Equipment
- Baking sheet or pizza stone
- Oven
- Spatula or pizza cutter
- Small spoon (for spreading pesto)
- Knife (for slicing toppings, if needed)
Ingredients
- ½ cup pesto basil sauce
- 1 12 inch pre-baked pizza crust
- 2 cups cooked chicken breast strips
- 1 6 ounce jar artichoke hearts, drained
- ½ cup shredded fontina cheese
Instructions
- Preheat oven to 425°F (220°C).
- Place pre-baked crust on a baking sheet or pizza stone.
- Spread pesto sauce evenly over the crust.
- Top with cooked chicken strips and chopped artichoke hearts.
- Sprinkle shredded fontina cheese evenly over the toppings.
- Bake in preheated oven for 8–10 minutes until cheese is bubbly and golden.
- Let it rest for 2 minutes, then slice and serve hot.
- Optional: Garnish with fresh basil or a drizzle of olive oil.
