Chicken Pesto Pizza

The absolute perfect weeknight meal that comes together in minutes! Use leftover rotisserie chicken, fresh tomatoes, pesto and cheese!

I’ve been eating a little too healthy lately.

Okay, maybe it’s not “too healthy”.

But it’s zucchini noodles.

And detox soup.

So now.

I need pizza.

But hey.

I added tomatoes.

And pesto.

So it’s not that horrible for you.

Except it does have two kinds of cheeses for you.

Nope.

Couldn’t cut back on those!

Chicken Pesto Pizza

Yield: 8 servings

Prep: 15 minutes minutes

Cook: 15 minutes minutes

Total: 30 minutes minutes

The absolute perfect weeknight meal that comes together in minutes! Use leftover rotisserie chicken, fresh tomatoes, pesto and cheese!

5 stars (4 ratings)

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Ingredients

• ¼ cup yellow cornmeal
• 1 13.8-ounce can refrigerated classic pizza crust
• ¼ cup pesto, homemade or store-bought
• 8 1-ounce slices fresh mozzarella cheese
• 1 cup ricotta cheese
• 1 cup leftover rotisserie chicken
• 1 cup cherry tomatoes, halved

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Instructions

• Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
• Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan.
• Using a small ladle, spread pesto over the surface of the dough in an even layer, leaving a 1/2-inch border.
• Top with mozzarella, dollops of ricotta, chicken and tomatoes.
• Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.
• Serve immediately.

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