Chicken Pesto Pizza

Easy pizza dinner that uses chicken and pesto for a great meal. If fontina is not available at your store, just substitute mozzarella.

Print Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course lunch/dinner

Cuisine Italian

Servings 6 people

Calories 260.4 kcal

Equipment

1 Baking Sheet Or pizza stone, for even baking
1 Spoon or Spatula For spreading pesto
1 Measuring Cup For pesto
1 Pizza Cutter For serving
1 Cutting Board and Knife For any final prep of chicken or artichokes

Ingredients

Main

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 the oven to 450 degrees F (230 degrees C).
Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese.
Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.

Notes

1. Ensure artichoke hearts are thoroughly drained and patted dry to prevent a watery crust and maintain crispness.2. For an enhanced crust, lightly brush the edges of the pre-baked crust with a touch of olive oil before adding toppings; this promotes a beautiful golden-brown finish.3. While fontina offers a unique nutty flavor, a good quality shredded mozzarella or a blend will work well. If using fresh mozzarella, pat it dry to reduce moisture.4. Avoid overloading the pizza; an even, lighter distribution of toppings ensures proper cooking and a balanced flavor profile.5. Consider a final sprinkle of fresh basil or a dash of red pepper flakes after baking for added aroma and a subtle kick.