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!
- 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
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.