Pesto Chicken Pizza

Prep Time: 20 min
Total Time: 40 min
Servings: 4

Bright, fresh pesto flavors join forces with chicken and tomatoes for an easy, cheesy pizza that’s as beautiful as it is delicious.


  • 1 can Pillsbury™ refrigerated Pizza Crust
  • 2 cups cubed cooked chicken
  • 1/4 cup olive oil
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/2 cup halved cherry tomatoes
  • 3 cloves garlic, chopped
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons toasted pine nuts
  • 2 teaspoons lemon juice
  • 1/2 cup thinly sliced fresh basil leaves


  1. Heat oven to 425°F. Spray or grease cookie sheet. Unroll dough and place on cookie sheet; starting at centre, press out dough to edge of cookie sheet. Bake 6 to 8 minutes until crust is set and dry.
  2. Meanwhile, in medium bowl, mix chicken, 3 tablespoons of the olive oil, the pepper and salt.
  3. Top crust with chicken mixture, followed by tomatoes and garlic. Sprinkle with mozzarella and Parmesan cheeses, followed by pine nuts. Bake 7 to 12 minutes longer or until cheese is melted and crust is golden brown.
  4. In small bowl, mix remaining 1 tablespoon olive oil and the lemon juice. Drizzle over cooked pizza. Top with basil.

Expert Tips

  • We tested this recipe with rotisserie chicken, but any leftover chicken will work just fine.
  • Lemon juice is used as a “seasoning” garnish at the end of this recipe for a bright, acidic twist. If possible, opt for fresh lemon juice.