White Chicken Pesto Pizza
A delicious and easy-to-make white chicken pesto pizza topped with tender chicken, creamy ricotta, mozzarella, and fresh basil pesto on a crispy pizza crust.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
1 pound pizza dough, store-bought or homemade
1/2 cup basil pesto
1 cup cooked chicken breast, shredded
1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
2 cloves garlic, minced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Fresh basil leaves, for garnish
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 into a 12-inch circle.
Transfer the rolled dough onto a parchment paper-lined baking sheet or a pizza peel if using a pizza stone.
Brush the olive oil evenly over the surface of the dough.
Spread the basil pesto evenly over the dough, leaving about a 1/2-inch border around the edges.
Distribute the shredded cooked chicken evenly over the pesto layer.
Dot the ricotta cheese evenly across the pizza in small spoonfuls.
Sprinkle the shredded mozzarella cheese over the entire pizza.
Sprinkle the minced garlic, salt, and black pepper evenly on top.
Bake the pizza in the preheated oven for 12 to 15 minutes, or until the crust is golden and the cheese is melted and bubbly.
Remove the pizza from the oven and let it cool for 2-3 minutes.
Garnish with fresh basil leaves before slicing and serving.