Chicken Pesto Pizza is loaded with a creamy basil pesto, melted mozzarella cheese, sliced chicken, red onion, tomatoes and mushrooms for a delicious dinner in 20 minutes!

I love thinking of new pizza ideas because my family loves trying all different combinations. Pepperoni is a go-to with lots of veggies but there are tons that we enjoy. I came up with this Chicken Pesto Pizza on a whim one afternoon and oh my goodness, it is so good! Loaded with veggies, chicken, cheese and pesto sauce, it is full of flavor and ready in about 20 minutes total.

You could top this pesto chicken pizza with whatever vegetables you like but this time, I used red onion, mushrooms and sliced fresh tomatoes. I was going to use fresh mushrooms but oddly, the grocery store had the entire mushroom section completely empty so I went with the canned mushrooms. I am so glad that I did because I think that they were even tastier than fresh mushrooms because they had a lot more moisture and were not dried out. I'm going to keep these on hand for easy pizza nights.

By loading this pizza with veggies and lean chicken, it is not too heavy of a meal option. I also use Wewalka Bistro Pizza Dough which is a thin crust pizza option so you aren't having tons and tons of bread with your pizza. I love a thinner crust because you can really taste all of your toppings better that way.

We have been using Wewalka pizza dough for over a year now and it is my very favorite. I am getting sappy thinking about it haha! We have had so many amazing family pizza nights with this dough. I made cheeseburger pizza for my entire family and brought it to a concert. I made a BBQ chicken pizza and a buffalo chicken pizza with it. So many good times with Wewalka dough!

You can find this pizza dough in the refrigerated section of your grocery store near the biscuit dough and eggs. The dough comes rolled on parchment paper and you just unroll it, put on a sheet pan and bake. It literally could not be any easier for fresh dough. And, it tastes so delicious!

Feel free to use homemade pesto but most of the time, I just use a jarred version. I like getting it in the fresh section of the grocery store and freezing it for when I want to use it. For the chicken, I just thinly sliced it and pan fried it real quick to slice and add to the pizza. Leftover cooked chicken or a rotisserie chicken would work as well.

With it being the New Year, I know that a lot of people are focusing on eating healthier. I am not about dieting but do like to try to eat a bit healthier at times, especially after periods of overindulgence like the holidays. We also always pair pizza with a salad on the side. Since my family loves pizza, we have found ways to make pizza healthier so that we can enjoy it weekly, not just on special occasions.

Chicken Pesto Pizza

Yield: serves 4 Author: Amanda Hernandez