Two Pesto Chicken Pizza with Mozzarella and Ricotta
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Two Pesto Chicken Pizza with Mozzarella and Ricotta recipe is an amazingly perfect weeknight meal that comes together in minutes! With a two pesto base, every bite is a flavor explosion!
Two Pesto Chicken Pizza with Mozzarella and Ricotta
This takes less than 30 minutes because I used premade pizza dough and a rotisserie chicken from my grocer.
Most grocery stores have several different pizza dough products available. There are the canned, premade, and precooked ones that you just have to heat up, and frozen dough balls that you just thaw, roll, and cook. You can make homemade pizza dough if you prefer. Additionally, most pizza restaurants will sell you a ball of dough for $3 or $4.
As well, if you have leftover chicken it will work beautifully on this pizza. Try grilled, broiled, or baked chicken cut into cubes or shredded into bite-size pieces.
Furthermore, I am obsessed with Pickled Red Onions and enjoy them much more than raw onions on everything. You can use raw onions of any variety for this pizza.
Finally, I used a store-bought sun-dried tomato pesto and a store-bought, classic basil pesto as the ‘sauce’ for this pizza instead of traditional tomato sauce. You can use just one pesto, but the combination is outstanding. As always, you can make the pesto yourself, but I never have enough basil and almost always purchase it.
There are two cooking methods you can use. You may choose to cook traditionally in the oven. Or, grilling is a great cooking option for pizza. Grilling adds a nice smokey flavor and makes the crust extra crispy.
Ingredients you’ll need
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
- Pizza dough for one 12-inch pizza
- Basil pesto
- Sun-dried tomato pesto
- Cooked chicken, chopped or shredded
- Red onion chopped
- Banana peppers chopped
- Ricotta cheese
- Mozzarella cheese. Freshly shredded
How to Grill Pizza
- Heat grill to medium-high, approximately 375 degrees F.
- Build your pizza on the shallow pizza pan as indicated in the directions below. You’ll want the crust to slide off the pan easily therefore, you may need to grease it liberally.
- Slide the pizza onto the grill and cook 10 to 12 minutes or until heated through, the crust is crisp, and the cheese is melted.
- Watch carefully. Check pizza while cooking to make sure it’s cooking evenly. If you prefer you can bake on the grill on a pizza stone.
I updated this post from an earlier version dated October 15, 2017. I made new photos and simplified the recipe instructions.
Two Pesto Chicken Pizza with Mozzarella and Ricotta
Ingredients
- 1 pizza crust
- 1/4 cup pesto
- 1/4 cup sun-dried tomato pesto
- 1 and 1/2 cup cooked chicken chopped or shredded
- 1 heaping tablespoon red onion chopped
- 1 heaping tablespoon banana peppers chopped
- 1/3 cup ricotta cheese
- 1-2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 450 degrees F.
- Grease 12 inch pizza pan.
- Roll pizza dough into circle on pizza pan.
- Spread dough with basil pesto and sun-dried tomato pesto (see video).
- Add chicken, onions, and peppers evenly to pizza.
- Dollop ricotta cheese over toppings.
- Sprinkle mozzarella on top.
- Bake 18 to 22 minutes or until crust is crisp and toppings are hot and cheese is melted. (You can grill the pizza as well. For details, read specifics in post above.)
- Serve immediately.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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