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I've found my new favorite pizza combo ... Chicken Pesto! We've been having pizzas a lot more than usual lately because my in-laws gave us a portable pizza oven that we've been using up at our Tiny House in the mountains. I mean, it's hard to beat this combo, right?! So it's given me time to be creative with different toppings, and I'm excited to share the latest winner.
Here's what it looked like (before it was baked) ... I told you, this is a really good one! In fact, it's one I am still thinking about and will definitely make again soon. Try out this Spicy Mexican Pizza or this Tortilla Pizza as well!
Chicken Pesto Pizza
Ingredients
Pesto
- ½ cup kale leaves (big stems removed)
- ½ cup basil leaves
- ⅓ cup parmesan cheese (freshly grated, plus extra to garnish finished pizza (if desired))
- ¼ cup pine nuts
- 1 clove garlic (minced or crushed)
- 2 tablespoons olive oil
Pizza
- 1 recipe pizza dough
- 1 can pizza sauce
- 1 8 ounce block mozzarella cheese (shredded)
- 2 cups chicken (cooked, I used the Best Whole Chicken in the Crockpot recipe)
- 2 roma tomatoes (thinly sliced)
Instructions
- To make the pesto, combine the kale, basil, parmesan, pine nuts, garlic and olive oil in a small food processor. Puree until the mixture becomes a thick paste.
- Roll out the pizza dough into two large rounds on a lightly floured surface (corn meal works well, too) pinching around the edges to make a crust. Spread a thin layer of pizza sauce on top and then divide and sprinkle on the mozzarella. Distribute the chunks of cooked chicken and pesto then arrange the tomato slices on top.
- Bake according to pizza dough directions, top with freshly grated parmesan cheese (if desired) and serve warm.
Karen says
Really like this recipe! I do a version of it with vegan cheese (I'm lactose-intolerant) that is absolutely delicious. I typically do the pesto on the crust instead of on top as I feel like it bakes into the bread a bit better.
Marisa says
How do you get the Uuni 3 to keep an even flame/temp? We’re having problems of excessive heat and burning the top but still raw inside. And do you use fire starter to get the wood pellets to light? We’re obviously having a few learnig issues with ours. Thanks!
Jason Leake with 100 Days of Real Food says
Hi Marisa - I'm no expert and am still learning, but I can share what I've learned from our handful of pizza baking sessions thus far. The oven is designed to cook with a hot fire and steady flow across the pizza and out the chimney. This is accomplished by frequently adding wood pellets and keeping the door shut except when absolutely necessary. You really have to wait 10 mins for the fire to be raging and then keep it that way as you cook. When the fire is right I've had good luck with cooking pizzas in 2-3 mins total time (turning once). They'll definitely be slightly charred here and there, but not burnt and certainly delicious.
The first time I used a fire starter, but now I just use a plumber's torch and the little hole on the side of the firebox. These are like $25 at Lowes or Home Depot (tall blue canister with a trigger-light torch on top). I've had one for years to start fires in our fire pit, and the tank lasts forever. Hope that helps, and good luck!
chris says
Try adding the gas adaptor to the Ooni.
https://ooni.com/collections/accessories/products/ooni-gas-burner
Debasis says
Hi Lisa...! your chicken pesto pizza looks amazing and yummy, Thanks for sharing....!
Paula says
Any ideas for pizza during cancer treatments? Mouth sores require more bland food, not spicy.
Amy Taylor (comment moderator) says
Hi. I am assuming that the acidic tomato sauce is hard on mouth sores. Leaving that out might help.
Amy Hoyd says
What kind of pizza oven is that?? I love it!
Jason Leake with 100 Days of Real Food says
Hi Amy - It is a Uuni 3 and it burns wood pellets. It takes about 10 minutes to warm up and then you can cook a pizza in only 2-3 minutes! You can get one here.
Lindsay Untherbergus says
Can you sub in almonds for pine nuts in the pesto?
Kallie Sulanke says
I always sub walnuts for pine nuts in pesto. I'm sure almonds would work as well. Because they are a bit harder nut, they might need a little extra time in the food processor or a short soak.
Lisa says
I agree - walnuts would be a better sub!
Dan Kirsch says
I remember being taught that pesto should never be cooked. That it turns dark and bitter and loses all its subtle flavors under heat. Certainly the intense heat of a pizza oven would be detrimental.? I was taught to spread pesto on after the pizza came out of the oven. Am I laboring under some old cooks’ tale that is not true?
Dara Hekimian says
I'm always looking for good gluten free options, so thank you for the recommendation! I have also had autoimmune illness including celiac and surgery for a thyroid autoimmune illness. I used to make many of your recipes for my family of 6, but have had to make a change because of doctors' dietary recommendations for my children as well as myself. I still receive the newsletter and make recipes if they fit into our new lifestyle. LOVE the tiny house!
Daphne says
I’m always on the look out for a great gluten-free pizza crust! My family has pizza night every Friday or Saturday.
By the way, do you have a rec for gluten-free pie pastry?
Danielle miller says
We recently put my son who has alopecia on a GF diet. The best flour I have found is called better batter. I use it for everything. Muffins cakes a rouge it has worked perfectly.
Daphne says
Thanks, I’ll check it out.