Pesto Chicken Pizza

5 from 3 votes

Fresh and lighter pizza made on super quick pizza dough. What could be better?

Prep Time20

Cook Time8

Total Time28

Course: Main Course

Servings: slices

Calories: 249kcal

1 batch quick rise pizza dough see recipe card below
⅓ cup pesto sauce see recipe card below
1 cooked chicken breast cubed or shredded
3 strips bacon cooked and chopped
½ cup cherry tomatoes halved
10 torn pieces of fresh mozzarella cheese or a handful of shredded mozzarella cheese
⅓ cup fresh parmesan cheese shredded
8 basil leaves more to taste

Cook bacon and roughly chop. (See text above for tips on easy cooking and clean up.)
Cube chicken. Season with salt, pepper, and a little pesto sauce. If uncooked, bake chicken at 450°F until the chicken reaches a safe internal temperature of 165°F.
Preheat the oven to 550°F.
Make pizza dough according to recipe.
Roll out dough and begin to assemble pizza on a pizza stone or baking sheet.
Spread pesto sauce over the entirety of the pizza leaving half an inch at the edges for the crust. Brush edges with olive oil or butter.
Top with chicken, bacon, cherry tomatoes, mozzarella, and parmesan.
Bake for 8 minutes or until edge of crust is browned and center is fully cooked.
Remove from the oven and allow to cool for one minute.
Top with fresh basil and red pepper flakes.
Slice and serve. Enjoy!