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Chicken Pesto Pizza with Sundried Tomatoes - a flavorful, easy pizza recipe
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Chicken Pesto Pizza

This cheesy chicken pesto pizza is made on a whole wheat pizza crust and topped with juicy sun-dried tomatoes.
Course Dinner
Cuisine Italian
Keyword chicken pesto pizza
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 327kcal
Author Liz DellaCroce

Ingredients

  • 1 inch pre-cooked 12- whole wheat pizza crust such as Trader Joe's
  • ½ cup basil pesto store-bought or homemade
  • 3 cups part-skim shredded mozzarella divided
  • 6 ounces leftover shredded chicken rotisserie works great
  • ¼ cup minced drained sun-dried tomatoes packed in oil
US Measurements - Convert to Metric

Instructions

  • Pre-heat oven to 450 degrees.
  • Spread basil pesto evenly throughout the center of the pizza crust, being careful to leave a 1/2 inch border around the edge.
  • Sprinkle half of the cheese on top of the pesto and arrange chicken on top of the cheese. Add the remainder of the cheese on top of the chicken and toss on the sun-dried tomatoes.
  • Bake until golden brown and bubbly, about 8-10 minutes.

Nutrition

Calories: 327kcal | Carbohydrates: 27.5g | Protein: 22.4g | Fat: 13.6g | Saturated Fat: 4g | Polyunsaturated Fat: 9.6g | Trans Fat: 0g | Cholesterol: 34mg | Sodium: 942mg | Fiber: 2.3g | Sugar: 1g