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Pesto Pizza with Chicken, Bacon and Fresh Mozzarella - Fresh, simple and so delicious. No rise time pizza dough recipe.
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5 from 2 votes

Pesto Chicken Pizza

Fresh and lighter pizza made on super quick pizza dough. What could be better?
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Main Course
Servings: 8 slices
Calories: 249kcal


  • 1 batch quick rise pizza dough see recipe card below
  • 1/3 cup pesto sauce see recipe card below
  • 1 cooked chicken breast cubed or shredded
  • 3 strips bacon cooked and chopped
  • 1/2 cup cherry tomatoes halved
  • 10 torn pieces of fresh mozzarella cheese or a handful of shredded mozzarella cheese
  • 1/3 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!


Serving: 1slice | Calories: 249kcal | Carbohydrates: 24g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 585mg | Potassium: 78mg | Fiber: 1g | Sugar: 3g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg