Easy Gluten-Free Chicken Pesto Pizza with Cherry Tomatoes
A delicious and easy gluten-free pizza featuring a flavorful basil pesto base, tender chicken, and burst cherry tomatoes, perfect for a quick weeknight dinner. This recipe is naturally gluten-free and packed with fresh, vibrant flavors.
Ingredients
Ingredients
- 1 lb gluten-free pizza dough store-bought or homemade, at room temperature
- 1/2 cup basil pesto gluten-free, at room temperature
- 1.5 cup cooked chicken breast shredded or diced, about 10 oz
- 1 cup cherry tomatoes halved
- 1 cup shredded mozzarella cheese part-skim
- 1/4 cup grated Parmesan cheese optional for topping
- 2 tbsp olive oil divided
- 1 tsp dried oregano optional
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
Notes
Storage: Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for a crispy crust or in the oven at 350°F for 5-7 minutes. Make-Ahead: Prepare the dough and toppings up to 1 day in advance. Assemble and bake just before serving. Substitutions: Use rotisserie chicken for convenience. For a dairy-free version, use vegan pesto and dairy-free cheese. Serving Suggestions: Serve with a simple arugula salad dressed with lemon vinaigrette.