Easy Homemade Chicken Pesto Pizza with Sun-Dried Tomatoes
This gourmet pizza combines tender chicken, vibrant basil pesto, and sweet sun-dried tomatoes on a crispy crust for a restaurant-quality meal at home. It's a quick and flavorful twist on traditional pizza, perfect for a weeknight dinner.
Ingredients
Ingredients
- 1 lb pizza dough store-bought or homemade, at room temperature
- 1/2 cup basil pesto store-bought or homemade
- 1 cup cooked chicken breast shredded or diced
- 1/2 cup sun-dried tomatoes packed in oil, drained and sliced
- 1 cup mozzarella cheese shredded
- 1/4 cup parmesan cheese freshly grated
- 1 tbsp olive oil for brushing the crust
- 1 tsp cornmeal for dusting the pan
Notes
Storage: Leftover pizza can be stored 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. Make-Ahead: You can cook the chicken and slice the tomatoes ahead of time. The dough can also be prepared the day before and stored in the fridge. Variations: Add artichoke hearts, black olives, or red pepper flakes for extra heat. For a gluten-free option, use a gluten-free pizza crust.