Chicken Pesto Pizza
This easy Chicken Pesto Pizza is layered with caramelized onions and dollops of creamy goat cheese. It's baked on a sheet pan for a fun pizza night at home.
Prep Time10 minutes mins
Cook Time15 minutes mins
0 minutes mins
Total Time25 minutes mins
Course: Main Dish, Pizza
Cuisine: American, Italian
Servings: 6
Calories: 535kcal
- 1½ pounds pizza dough at room temperature
- 1 tablespoon olive oil or as needed
- ½ cup no cook pizza sauce or jarred marinara sauce
- olive oil
- 1 small red onion thinly sliced
- 1 teaspoon sugar
- 1½ cups rotisserie chicken chopped into bite size pieces
- ⅓ cup pesto
- 1½ cups shredded Italian 4 cheese blend or more, as needed
- 4 ounces goat cheese
Preheat oven to 475 degrees F and move oven rack to lowest position. Coat a large rimmed baking sheet lightly with olive oil and set it aside.
Use a rolling to pin to flatten the pizza dough out on a lightly floured board. Set the rolling pin aside and continue to flatten and stretch the dough into shape until very thin (about ⅛-inch thick). Transfer the dough to the prepared baking sheet and reshape, as needed, patting it down into the pan.
Top the crust with the pizza sauce. It should be enough to just lightly coat the dough. Top with the chicken. Using a small spoon, dot the pesto over the top. Sprinkle with the shredded cheese and then drop small pieces of goat cheese over the top.
Bake for 10 to 12 minutes, on the bottom rack of your oven, or until the crust is golden brown and the cheese is melted. Remove from the oven and allow the pizza to rest for a few minutes before slicing and serving.
Pizza Baking Tips
- Allow refrigerated pizza dough to sit at room temperature for at least 30 minutes to an hour before shaping. Cold pizza dough will not stretch well.
- Baking pizza on the lowest rack will help the bottom the the crust crisp up nicely. If you have a pizza stone, place it in the oven while it preheats and place the baking sheet on top of the hot stone for the baking time.
- To save time, you can pick up store-bought pizza dough which is typically sold in 1-pound bags. If you use more than 1 ¾ pounds of dough, I recommend splitting the recipe into two slightly smaller pizzas.
Serving: 2slices | Calories: 535kcal | Carbohydrates: 61g | Protein: 20g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 32mg | Sodium: 1125mg | Potassium: 213mg | Fiber: 4g | Sugar: 5g | Vitamin A: 778IU | Vitamin C: 3mg | Calcium: 282mg | Iron: 3mg