Easy Cast Iron Skillet Chicken Pesto Pizza
This rustic pizza features a crispy, golden-brown crust baked directly in a cast iron skillet, topped with aromatic basil pesto, tender shredded chicken, and melted mozzarella. It's a restaurant-quality meal that comes together quickly with minimal prep, perfect for a weeknight dinner.
Ingredients
Ingredients
- 1 lb pizza dough store-bought or homemade, at room temperature
- 1 cup cooked chicken shredded or diced
- 0.5 cup basil pesto store-bought or homemade
- 1.5 cup shredded mozzarella cheese part-skim or whole milk
- 2 tbsp olive oil divided
- 0.25 cup grated Parmesan cheese optional for topping
- 1 tsp cornmeal for dusting the skillet
- 1 tsp Italian seasoning optional, for garnish
Notes
Storage: Store leftover pizza in an airtight container in the refrigerator for up to 3-4 days. Reheat slices in a skillet over medium heat or in a 350°F oven for best results. Make-Ahead: You can cook and shred the chicken up to 2 days in advance. Variations: Add sliced cherry tomatoes, red onion, or baby spinach under the cheese for extra veggies. Use turkey or ham instead of chicken. For a spicier kick, add a sprinkle of red pepper flakes before baking.