Chicken Pesto Pizza
This Chicken Pesto Pizza recipe was a huge hit with my family. If you're ready to switch up your normal toppings, this one is definitely a winner!
Servings 8 people
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.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Chicken Pesto Pizza
Amount Per Serving
Calories 251
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 14mg5%
Sodium 874mg38%
Potassium 379mg11%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 7g8%
Protein 10g20%
Vitamin A 630IU13%
Vitamin C 8.7mg11%
Calcium 63mg6%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.