Chicken Pesto Pizza with Roasted Red Peppers and Asparagus

Chicken Pesto Pizza with Roasted Red Peppers and Asparagus

13 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by

“Bake and enjoy this aromatic homemade pizza, made with basil pesto as the sauce, and topped with canned chicken, asparagus and roasted red bell peppers. With canned chicken as the topping, it's a lean, yet protein-rich dish, prepared in less than 30 minutes--with recipe-ready ingredients.”

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Adjust Servings

Original recipe yields 5 servings



  1. Heat oven to 400 degrees F. Brown chicken with onion and garlic in olive oil in a medium, non-stick skillet. Remove from heat; blend with 2 tablespoons pesto sauce; set aside.
  2. Lightly coat a 9x12-inch baking sheet or a 14-inch pizza stone with vegetable oil spray. Press or roll dough onto baking sheet or pizza stone to desired thickness. Spread remaining 2 tablespoons pesto sauce over dough, leaving a 1-inch edge. Arrange chicken mixture, asparagus and roasted red peppers on top. Sprinkle with cheeses. Bake for 12 to 15 minutes until cheeses melt and crust is lightly browned.

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Reviews (13)

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SYV Girl

SYV Girl

This was so good! I have to make it every week now for the fam. I replaced the chicken with sauteed shrimp and it is even better. Also used yellow peppers once when no red to be found and that was very good too, and pretty



Super spectacular. I am a collector of pizza recipes and this is definitely in the top 5. I used chicken breast instead of canned chicken and extra pesto. SOOOOO good!



This came out of the oven looking very impressive and tasted great with a couple modifications. The pesto flavor was too overpowering and made the pizza kind of dry (this may have just been the pesto I used). I ended up putting pizza sauce on top of everything and sticking it back into the oven to heat it up. I would suggest adding pizza sauce to this and not solely using the pesto, it really improved the taste. I also tried canned asparagus for the first time, something I will never do again, definitely a vegetable that needs to be fresh. And the directions on roasting red peppers were great and mine turned out perfect!

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Amount Per Serving (5 total)

  • Calories
  • 417 cal
  • 21%
  • Fat
  • 20.7 g
  • 32%
  • Carbs
  • 32.5 g
  • 10%
  • Protein
  • 24 g
  • 48%
  • Cholesterol
  • 51 mg
  • 17%
  • Sodium
  • 891 mg
  • 36%

Based on a 2,000 calorie diet



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