Pillsbury® Chicken Pesto Pizza

Presto! It’s pepped-up pizza with pesto, chicken, tomatoes and cheese!

Yield: 6 servings
Recipe from Pillsbury®

More From Pillsbury

    Recipe Time

    Prep Time:
    Total: 25 Minutes

    Nutritional Information

    Amount per serving
    • Calories: 450
    • Fat: 25g
    • Fiber: 2g
    • Protein: 25g
    • Sodium: 80mg


    • 1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain
    • 1/2 cup refrigerated basil pesto (from 7-oz container)
    • 2 cups shredded reduced-fat mozzarella cheese or Italian cheese blend (8 oz)
    • 1 cup shredded cooked chicken breast
    • 2 large plum (Roma) tomatoes, thinly sliced
    • Fresh basil leaves, if desired


    1. Step 1: Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10-inch pan with sides with cooking spray.
    2. Step 2: Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.
    3. Step 3: Spread pesto to within 1/2 inch of edges of crust. Top with 1 1/2 cups of the cheese, the chicken and tomatoes; sprinkle with remaining 1/2 cup cheese.
    4. Step 4: Bake 5 minutes longer or until edges of crust are golden brown and cheese is melted. Sprinkle with basil. To serve, cut into 6 rows by 3 rows.
    6. Expert Tips:
    7. For an appetizer, cut pizza into bite-size squares, and insert a party toothpick into each piece.
    8. Go from turf to surf! Use 1/2 lb cooked shrimp in place of the chicken in this recipe.
    9. Sprinkle the pizza with fresh cracked pepper for an extra boost of flavor.
    My Notes

    Only you will be able to view, print, and edit this note.

    Add Note

    Pillsbury® Chicken Pesto Pizza Recipe at a Glance

    More Recipes Like This

    1. Enter at least one ingredient

    Do you love cookies?

    Cookie Countdown
    We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
    We Respect Your Privacy. Privacy Policy