Pesto Chicken Pizza

Happy Friday! I used leftover rotisserie chicken and a homemade roasted garlic pesto sauce in this gourmet-tasting pizza recipe.  Fresh basil is almost non-existent in Korea, so I came up with a recipe using dried basil.  Fresh basil makes a better sauce for pasta dishes, but this one works fine for pizza.  If you can find pre-made pesto sauce, you could use that instead to save time.

Pesto Chicken Pizza

Servings: 8 slices (enough for about 2-3 people)


For Sauce:

-2 Tbls dried basil

-2 Tbls powdered Parmesan cheese

-1/2 tsp salt (to taste)

-1/8 tsp pepper

-2 tsp olive oil

-2 Tbls water

-1/4 to 1/3 cup (8-10 cloves) roasted garlic, mashed (see my Roasted Garlic Tomato Pizza post for the recipe)

For Dough:

-1 pkg instant yeast

-1/4 tsp sugar

-1 cup warm water, divided

-1  1/2 cups whole wheat flour

-1/2 cup + 2 Tbls  white wheat flour

-3/4 tsp salt

-1 Tbls dried crushed rosemary

-2 Tbls ground flax seed (optional)

-4 tsp olive oil

-2 Tbls honey

For Topping:

-3/4 cup shredded part skim mozzarella cheese (more if you want)

-1/2 cup rotisserie chicken  (or 1 cooked chicken breast), chopped

-2-4 cloves of garlic, chopped

-1 Tbls dried basil

*Fresh tomato slices would be nice on top too, but I couldn’t find any good ones here.


For the dough:

1. Mix together 1/4 cup of the warm water, the yeast and the sugar.  Stir and set aside for about 10 minutes until the yeast is bubbly and activated.

2. Mix together the dry ingredients for the dough, the flours, salt, flaxseed, and rosemary.

3. Make a well in the center of the flour mix.  Pour in the remaining 3/4 cup warm water, oil, honey and yeast mixture.  Stir/knead (with elbow grease) until smooth and elastic,  about 5 minutes.

4. Let the dough rise for about 30-40 minutes in a warm place until it has doubled in size.

5. Once the dough has risen, it is ready to use, but I like to punch it down into a ball and put it in the fridge over-night to use the following day.  This also gives it a chance to rise slowly for a second time.  I find the dough is actually better when I do this.  *Make sure to let your dough sit out of the fridge for at least 30 minutes before using.

For the sauce:

1. Mix the first 6 ingredients in a bowl.  You should end up with a paste type sauce.  Then, add the mashed roasted garlic. Mash the sauce and garlic together with a fork. Set aside.

For the pizza:

1. Pre-heat your oven to about 210 degrees Celcius.

2. Split the dough into two balls (if you have a small oven like me, you will need to make 2 pizzas!).  On a floured cutting board, gently  stretch out the dough (using flour as needed) to fit into your baking tray (mine is rectangular :-)).  Line the baking tray with foil or parchment paper (I like the parchment paper the best).

3. Transfer your pressed/stretched dough to your lined baking tray.  Use a fork to poke holes in the non-crust area.  Bake the crust for 5-6 minutes (or until it is firm enough to easily transfer) at 210 degrees Celcius.

4. Take the dough out, if you are making two pizzas:  spread 1/2 of the pesto sauce on top.  Sprinkle with 1/2 of the cheese, chicken, garlic, and basil.  Return the pizza to the oven, place it directly on the oven rack.

5.  Bake the pizza at 230 degrees Celcius for about 15-18 minutes until the crust is golden and the cheese is bubbly.

6. Cut the pizza into slices.

7.  Proceed with the second pizza, same as the first.

Enjoy with your favorite glass of wine!

Below are the ingredients used in this recipe.  The yeast, rosemary and basil can be found at Home Plus.   The mozzarella cheese can be found at Costco, the Parmesan cheese can be found at Home Plus or Costco,  and the flours are usually at my local mart (Top Mart or Jin Mart). *You can buy rotisserie chickens at Home Plus, Costco, E-Mart Traders, any big supermarket.

Nutrition Information:

For 1 Slice (1/8 of the total pizzas): 226 Calories, 6.8 g Fat, 1.8 g Saturated Fat, 13 mg Cholesterol, 495.5 mg Sodium, 32.5 g Carbohydrates, 4.1 g Fiber, 5.3 g Sugars, 10.9 g Protein.


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