Pesto Chicken Pizza with Goat Cheese & Toasted Pine Nuts

5 stars

Pesto Chicken Pizza with Goat Cheese & Toasted Pine Nuts

This pesto chicken pizza is topped with creamy goat cheese, tender chicken and toasted pine nuts. An easy dinner recipe ready in under 30 minutes! Great for using up leftover rotisserie chicken.

Course Appetizer, main, Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 12

Servings

Calories 560kcal

Author Liz Della Croce

Ingredients

1 ball pizza dough homemade or store-bought
⅓ cup basil pesto homemade or store-bought
1 cup shredded, cooked chicken such as rotisserie
4 ounces crumbled goat cheese
½ cup shredded mozzarella part-skim
2 tablespoons pine nuts toasted
1 tablespoon olive oil
arugula, lemon zest, red pepper flakes, shaved parmesan optional garnish

Instructions

Preheat oven to 475°F and place pizza stone or baking sheet in the oven to preheat.
In a dry pan, toast pine nuts until golden brown over medium heat, about 3-4 minutes stirring constantly; set aside.
2 tablespoons pine nuts
Working on a floured surface or parchment paper, carefully stretch or roll the dough out until it forms a 12-inch circle. Transfer dough to parchment-lined baking sheet or a pizza peel if using a stone.
1 ball pizza dough
To assemble the pizza, spread pesto evenly over the dough leaving a 1 inch border around the edge. Next, scatter the mozzarella followed by the chicken, goat cheese and toasted pine nuts. Drizzle with olive oil then transfer to the oven to bake for 11-13 minutes or until the crust is golden brown and cheese is bubbly.
1/3 cup basil pesto, 1 cup shredded, cooked chicken, 4 ounces crumbled goat cheese, 1/2 cup shredded mozzarella, 1 tablespoon olive oil
Garnish with optional toppings then slice and serve.
arugula, lemon zest, red pepper flakes, shaved parmesan

Notes

This pizza would be great made on the grill as well!

Nutrition