Need a tasty lunch or dinner meal idea? This artichoke chicken pesto pizza is quick, easy and delicious!
I’m a big fan of pizza; when it’s good, there isn’t anything better. But sometimes I get tired of take-out and want something fresh and homemade. I love to experiment with different toppings and new combinations when making my own homemade pizza. And if you’re looking for low-carb or diabetic-friendly options, swap out the dough for whole wheat or thin pizza crust/bread.
Artichoke Chicken Pesto Pizza
The great thing about making Artichoke Chicken Pesto Pizza is that it’s a quick easy dinner idea and leftovers can be used too. For example, if you have a bit of spinach or a few mushrooms that need to be used, throw those on here too.
Ingredients
- 1 – 1lb. pizza dough
- 1 Jar Pesto (2T.)
- Marinated artichoke hearts ( 1/2 – 3/4 cup, pulled apart and drained)
- Low-moisture Mozzarella ( 1 1/4 to 1 1/2 c., shredded)
- Red or Yellow Bell Pepper (2T.)
- Small onion (2T.)
- Herb or Original Rotisserie Chicken (1/2 c.)
- Optional – dried parsley
Assembling the Artichoke Chicken Pesto Pizza
Step 1. Remove pizza dough from the fridge and let rest for about 15 minutes in the bag or follow bag directions. While the dough is resting, set the oven to 400°F and place a pizza stone on the middle rack. Next, prepare the pizza ingredients. Chop bell peppers and onions to make 2T. of each, shred the mozzarella cheese for 1 1/4 to 1 1/2 cups, and shred the chicken (about 1/2 cup). Finally, drain and measure out about 1/2 – 3/4 cups of marinated artichoke hearts and set the pesto on the side for use later.
Step 2. Roll out the dough on a lightly floured surface to about 13″ round.
Step 3. Slide the oven rack out just enough to transfer the rolled-out pizza dough to the hot pizza stone. To do this, fold the pizza dough into quarters by folding it in half and half again. Place the point of the dough in the center of the pizza stone and unfold the dough.
Step 4. See tip. Spread 2 tablespoons of Pesto onto the pizza dough. Follow this with 1 cup of shredded Mozzarella cheese, chopped onions, chopped bell peppers, shredded chicken, artichokes, and top with about 1/4 – 1/2 cup of shredded Mozzarella cheese to help keep the chicken pieces secure. Bake for 15 – 18 minutes.
Tip: Since the pizza is dressed in the oven, place a baking sheet under the raw pizza to catch any ingredients that may fall during the assembly. This will prevent any of the ingredients from getting onto the oven door. When the pizza is assembled, remove the baking sheet and bake the pizza.
Step 5. Remove pizza from the oven. I like to slide mine off onto a baking sheet. Let cool for 5 minutes. Optional – sprinkle with dried parsley. Slice, serve, and enjoy! FYI – this tastes good cold or at room temperature too.
The best thing about this recipe is that it’s easy to put together and can be ready to serve in under an hour. Serve this warm, fresh, and delicious pizza with a green salad or even a simple pasta dish and you’ve got a delicious yet satisfying meal.
Artichoke Chicken Pesto Pizza
Quick and easy homemade Artichoke Chicken Pesto Pizza using store-bought pizza dough, pesto, chicken, and cheese. Add some freshly chopped vegetables for a tasty pizza meal idea.
Ingredients
- 1 - 1 lb. Prepared Pizza Dough
- 2 T. Pesto
- 1 - 7.5 oz. Marinated Artichoke Hearts, 1/2 - 3/4 cup, pulled apart and drained
- 1 1/4 to 1 1/2 cup Low-moisture Mozzarella, shredded
- 2T. Red or Yellow Bell Pepper, chopped (use more to your liking)
- 2T. Onions, chopped
- 1/2 cup, Herb or Original Rotisserie Chicken, shredded
- Optional - dried parsley
Instructions
- Remove pizza dough from the fridge and let rest for about 15 minutes in the bag or follow bag directions. While the dough is resting, set the oven to 400°F and place a pizza stone on the middle rack. Next, prepare the pizza ingredients. Chop bell peppers and onions to make 2T. of each, shred the mozzarella cheese for 1 1/4 to 1 1/2 cups, and shred the chicken (about 1/2 cup). Finally, drain and measure out about 1/2 – 3/4 cups of marinated artichoke hearts and set the pesto on the side for use later.
- Roll out the dough on a lightly floured surface to about 13″ round.
- Slide the oven rack out just enough to transfer the rolled-out pizza dough to the hot pizza stone. To do this, fold the pizza dough into quarters by folding it in half and half again. Place the point of the dough in the center of the pizza stone and unfold the dough.
- See tip. Spread 2 tablespoons of Pesto onto the pizza dough. Top pesto with 1 cup of shredded Mozzarella cheese, chopped onions, bell peppers, shredded chicken, artichokes, and top with remaining 1/4 – 1/2 cup of shredded Mozzarella cheese to help keep the chicken pieces secure. Bake for 15 – 18 minutes. Note: Depending on your oven, it may take up to 20 minutes.
- Remove the pizza from the oven. I like to slide mine off onto a baking sheet. Let cool for 5 minutes. Optional – sprinkle with dried parsley. Slice, serve, and enjoy!
Notes
Tip: Since the pizza is dressed in the oven, place a baking sheet under the raw pizza to catch any ingredients that may fall during the assembly. This will prevent any of the ingredients from getting onto the oven door. Remove the baking sheet and bake the pizza when the pizza is assembled.
Recommended Products
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Large Pizza Cutter Wheel, 9 Inch, Sharp Stainless Steel Blade, Rust Resistant, Thumb Guard Protection -
Classico Signature Recipes Traditional Basil Pesto Sauce & Spread (8.1 oz Jar) -
Reese Artichoke Marinated Hearts-7.5 Oz-2 Pack by Reese -
Chargrilled Artichoke Hearts , Quartered in Oil, Grilled, Naples Style, 9.9oz (280g) NON-GMO by Fratelli D'Amico. Product of Italy -
Ceramic Flat 13 Inch Pizza Stone Set with Crust Cutter Wheel & Metal Rack/Handle, Portable Baking Grilling Stone for Oven Grill BBQ
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 310Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 27mgSodium: 681mgCarbohydrates: 37gFiber: 4gSugar: 3gProtein: 13g
