When I was a kid, we had pizza every Wednesday night. It was also the night my dad drank a beer (which at the time I thought was absolutely repulsive – I know better now ;)). It was always a cheese pizza and I absolutely loved it. Growing up in NY, good pizza surrounded you on every corner so I really looked forward to it every week.
As a parent now, I want that cooking break for pizza night at the end of the week – on Friday! And with the weather now cold, I don’t want to go out for it. So I’m making it instead!
I stopped off at the pizza shop this am after school drop-off and picked up some fresh pizza dough (alternatively, you can buy dough in the refrigerated section at any supermarket – Trader Joe’s has a good whole wheat one that costs about $2). All that’s left to do after that is assembling and baking. I didn’t use a fancy pizza stone, just a plain old baking sheet. And if you have any leftover basil from the summer to make homemade pesto with, that would taste great in place of store-bought pesto too.
The ease of this pizza is you can put anything on top – ricotta cheese, no meats, lots of meats, more veggies, anything leftover in your fridge… the possibilities with pizza are endless.
5-Ingredient Pesto Chicken Pizza
- Olive oil (see note below)*
- 1 tube refrigerated classic pizza crust, or raw pizza dough from your local pizza place (yes, they’ll sell it to you!)
- 1/4 cup store-bought pesto
- 1/2 pound fresh mozzarella cheese, sliced
- 1 cup rotisserie chicken
- 1 cup cherry tomatoes, halved
- Preheat oven to 450 degrees. Lightly coat a baking sheet or pizza pan with olive oil and set aside.
- Roll out pizza dough into a 12-inch-round. Transfer to prepared baking sheet or pizza pan. Spread pesto over the surface of the dough in an even layer, leaving a 1/2-inch border. Top with mozzarella, chicken and tomatoes.
- Place into oven and bake for 15 minutes, or until the crust is golden brown and the cheese has melted. Enjoy!