Pesto Chicken Arugula Pizza
A delicious and vibrant pizza topped with homemade basil pesto, tender cooked chicken, fresh mozzarella, and peppery arugula for a perfect balance of flavors.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4
Ingredients
1 pizza dough ball (about 12 inches in diameter), store-bought or homemade
1/3 cup basil pesto
1 cup cooked chicken breast, shredded
8 ounces fresh mozzarella cheese, sliced
2 cups fresh arugula, washed and dried
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1 teaspoon grated Parmesan cheese
Instructions
Preheat the oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.
On a lightly floured surface, roll out the pizza dough to a 12-inch circle.
Transfer the rolled dough onto a piece of parchment paper for easy handling.
Spread the basil pesto evenly over the pizza dough, leaving about a 1/2-inch border around the edges.
Distribute the shredded cooked chicken evenly over the pesto layer.
Arrange the sliced fresh mozzarella evenly on top of the chicken.
Carefully transfer the pizza (with parchment paper) onto the preheated pizza stone or a baking sheet.
Bake for 10 to 12 minutes, or until the crust is golden and the cheese is melted and bubbly.
While the pizza bakes, toss the fresh arugula with olive oil, salt, and black pepper in a small bowl.
Remove the pizza from the oven and immediately top with the dressed arugula.
Sprinkle the pizza with grated Parmesan cheese and crushed red pepper flakes if using.
Slice and serve warm.