Chicken Pesto Pizza

Chicken Pesto Pizza

Lisa 0

"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

Serving size has been adjusted!

Original recipe yields 6 servings



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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  • 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.
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Reviews 202

  1. 303 Ratings


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. I omitted the artichokes, (husband dislikes them) and instead sliced up a few Roma tomatoes to put on top of the chicken - I sprinkled the tomatoes with fresh ground pepper and salt. I used mozzarella because it's what I had on hand. I also mixed in some of a 3 cheese blend I had left over (asiago, romano, and parmesan) it added a nice punch to the flavor of the cheese. I used a Boboli crust and Classico brand basil pesto - it was VERY tasty. I will definitely keep this recipe on hand!


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 mozzarella for the cheese. This turned out just as good as the resturant we get gourmet pizza from.


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 pizza crust, 2 cooked, diced white boneless chicken breasts, half a can of artichoke hearts sliced up, and Classico basil pesto spread along with an Italian blend pizza cheese. I used an entire package and another handful of cheese and added torn fresh basil leaves as well on the top. Thanks for sharing this wonderful pizza recipe Lisa!