Pesto Chicken and Spinach Pizza
Pesto Chicken and Spinach Pizza
Ingredients
For the Pizza Dough
- 1 pound store-bought pizza dough, at room temperature
- 1 tablespoon cornmeal, for dusting
For the Toppings
- 1 1/2 cups cooked chicken breast, shredded or diced
- 4 cups fresh spinach, lightly packed
- 1 1/2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1/2 cup basil pesto, store-bought or homemade
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 450°F (232°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, you can preheat it as well for a crispier crust.
⏱️ 15 min•🌡️ 450
- 2
Lightly dust a pizza peel or a large baking sheet with cornmeal. On a lightly floured surface, gently stretch or roll out the pizza dough into a 12 to 14-inch circle. Carefully transfer the dough to the prepared pizza peel or baking sheet.
⏱️ 5 min
- 3
Spread the basil pesto evenly over the pizza dough, leaving about a 1/2-inch border for the crust. Sprinkle half of the shredded mozzarella cheese over the pesto.
⏱️ 3 min
- 4
Evenly distribute the shredded chicken and fresh spinach over the cheese. Top with the remaining mozzarella cheese and the grated Parmesan cheese. Drizzle the olive oil over the crust, and season the pizza lightly with salt and black pepper.
⏱️ 5 min
- 5
Carefully slide the pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
⏱️ 15 min•🌡️ 450
- 6
Remove the pizza from the oven and let it cool on a cutting board for 2-3 minutes before slicing. This helps the cheese set and prevents toppings from sliding off. Slice into wedges and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pesto Chicken and Spinach Pizza
Ingredients
For the Pizza Dough
- 1 pound store-bought pizza dough, at room temperature
- 1 tablespoon cornmeal, for dusting
For the Toppings
- 1 1/2 cups cooked chicken breast, shredded or diced
- 4 cups fresh spinach, lightly packed
- 1 1/2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1/2 cup basil pesto, store-bought or homemade
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 450°F (232°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, you can preheat it as well for a crispier crust.
⏱️ 15 min•🌡️ 450 - 2
Lightly dust a pizza peel or a large baking sheet with cornmeal. On a lightly floured surface, gently stretch or roll out the pizza dough into a 12 to 14-inch circle. Carefully transfer the dough to the prepared pizza peel or baking sheet.
⏱️ 5 min - 3
Spread the basil pesto evenly over the pizza dough, leaving about a 1/2-inch border for the crust. Sprinkle half of the shredded mozzarella cheese over the pesto.
⏱️ 3 min - 4
Evenly distribute the shredded chicken and fresh spinach over the cheese. Top with the remaining mozzarella cheese and the grated Parmesan cheese. Drizzle the olive oil over the crust, and season the pizza lightly with salt and black pepper.
⏱️ 5 min - 5
Carefully slide the pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
⏱️ 15 min•🌡️ 450 - 6
Remove the pizza from the oven and let it cool on a cutting board for 2-3 minutes before slicing. This helps the cheese set and prevents toppings from sliding off. Slice into wedges and serve immediately.
⏱️ 5 min