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Chicken Pesto Pizza

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5:30 Challenge / 5 ingredients / 30 minutes

When it comes to pizza, it’s always good to think outside the box, whether that means what sauce you use or what toppings you choose, as Teresa Lucas of Suwanee demonstrates with this Chicken Pesto Pizza. Normally, most “5:30 Challenge” submissions have to be painstakingly whittled down to get to just five ingredients. Lucas had just four. We added a sprinkle of Parmesan. Red onion or fresh mushrooms would work nicely, too. Lucas uses packaged Perdue short-cut (original roasted) chicken breast slices, but I used a store-bought rotisserie chicken breast.
-- Jeanne Besser

Hands on time: 10 minutes  Total time: 20 minutes  Serves: 4


    1/3 cup prepared pesto, or to taste

    1 (10-ounce) Boboli pizza, thin crust

    1 cup (4 ounces) chopped cooked chicken

    1 1/2-2 cups mozzarella cheese

    1/4 cup shredded Parmesan cheese


Preheat oven to 450 degrees.
Spread pesto over the pizza crust. Top with chicken and both cheeses. Bake for 8 to 10 minutes.


You can cook the pizza on a baking sheet or directly on the oven rack. To make the meal, add a Caesar salad.


Per serving: 475 calories (percent of calories from fat, 48), 28 grams protein, 34 grams carbohydrates, 2 grams fiber, 25 grams fat (11 grams saturated), 64 milligrams cholesterol, 790 milligrams sodium.

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