Chicken Pesto Pizza

Chicken Pesto Pizza

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"Easy pizza dinner that uses chicken and pesto for a great meal. If fontina is not available at your store, just substitute mozzarella."

Ingredients

20 m {{adjustedServings}} servings 457 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 457 kcal
  • 23%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 29.7 g
  • 59%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 767 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese.
  3. Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

203
  1. 304 Ratings

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This was very good! I did make a few adjustments, however. I marinated my chicken in Italian dressing before cooking - it added a great flavor to the pizza and helped to keep the chicken moist. ...

This is so yummy! I substituted mushrooms for the artichokes and added onions and sliced cherry tomatoes. I also cooked the chicken in olive oil and garlic. I used sun-dried tomato and basil ...

Very very good! I made this for an impromptu birthday party for hubby's friend and everyone LOVED this pizza. I even had to give out the recipe it was so well recieved! I used a Boboli thin pizz...