Chicken, Red Grape, and Pesto Pizza

This is excellent! The whole family loves it. It's a regular for us

this was really tasty!   used ground chicken and added some red bell pepper.  didn't have green onion but subbed diced red onion instead.   husband really liked.   cut the grapes in smaller pieces as was mentioned.   will def make again.  

Just wonderful light tasty I throughly enjoyed it.

This was a big hit with my picky husband!

Loved this pizza! Thought the grapes might be odd but the picture looked so good! Grapes were the best part!

Have made this for me and my husband three times and making it for friends this weekend. I use the pre-baked pizza crust and its delicious.

Making this for the third time... Mmm!

Delicious pizza, and so easy! We make homemade pizzas often, and this recipe will go into the regular rotation.

Made this last night for a Super Bowl party. I followed the recipe exactly with just one small change--I used about 12 oz. of packaged sliced grilled chicken breast instead of shredded rotisserie chicken. I found that the edges of the crust became brown before the center was fully done, so next time I might cover the edges with tinfoil once they become brown, as I would a pie crust. The crust didn't get as crispy as I'd like it to--might pre-bake a bit next time as some of the other reviews suggest. Overall, we enjoyed the unusual, surprising taste of this pizza, and I will make it again.

-For the crust, I used a can of Pillsbury refrigerated thin-crust pizza dough, put it on a rectangular cookie sheet (because let's be honest, rectangle pizzas are just more fun than round pizzas), covered it with a wee bit of olive oil, and prebaked it for 5 minutes before putting all the toppings on (to make it crispier), and then put it back in the oven until it was done. -I poached a chicken breast and shredded it instead of using rotisserie chicken. -For the pesto, I used Reduced-Fat Buitoni Pesto with Basil. -For the cheese, I used part-skim Kraft mozzarella cheese and shredded it myself, and mixed it with a little bit of shaved Parmesan instead of Romano. -I also topped the whole thing with chopped FRESH basil leaves. -And then served the entire thing with a side salad and red wine. Result: crazy deliciousness.

This is excellent, and honestly is good enough (and original enough) that it could be served to guests for a special occassion, plus it only takes about an hour to make, from start to finish, including most of the clean up. It should be noted that it's not exactly cheap if you're just making it for yourself: fresh mozzarella (which IS necessary), a whole rotisserie chicken, a bag of grapes and romano cheese add up. However, if you can find a good use for the extra chicken, and simply enjoy the grapes as a snack throughout the week, it becomes a bit more reasonable. Make sure to peak in at the pizza at about the 15 minute mark to see if it's done - overcooking can be easy. Also, it's easier to flour the pizza on the counter or a large cutting board and then do most of the shaping on the pan. I served it with a simple romaine salad with sunflower seeds and Ken's Lite Ceasar dressing, which is just about the only Lite Ceasar dressing I enjoy.

Every Friday night is homemade pizza night with anyone who want to join us. This recipe got rave reviews!

Excellent and super easy! I'm getting ready to make this for the second time. Hubby loved it, too.

I wonder if Pizza Hut has a 'Red Grape' topping, because this pizza was great!! The pesto, the chicken, and the green onions (def. do not skip these), all melt together into a gourmet-style pizza. I served it with a spinach salad with a simple vinaigrette.

Don't be afraid of the grapes! I chopped the grapes into small pieces, used a rotissere chicken and refrigerated pizza dough. The grapes added a perfect contrast to the pesto and chicken but by being chopped finely you really didn't know there were grapes on the pizza ...just a very yummy overall flavor explosion. Highly recommend.

I prepared this exactly as the recipe called for except I omitted the grapes. I don't think they belong on a pizza, delicious!

My husband and young boys loved this. It was quick and easy and a delicious change of pace. A great way to use leftover rotisserie chicken. I used a Boboli Whole Wheat Crust which worked well. This one will definitely go into our rotation.

Such a different tasting pizza, but so darn good! Used store bought pizza dough, rolled it out and partially cooked it before adding the toppings. Used pesto from the farmers market and a lemon pepper rotisserie chicken. Followed the rest of the recipe exactly. Hubby loved it and so did I. I'll definitely be making this one again!

I was worried about the grapes, so I did half the pizza with and half without. We felt that the grapes added a distracting sweetness to an otherwise delicious pizza. If you lean more toward savory food preferences, I'd omit the grapes. Also, I tried this a second time using fresh basil instead of pesto and it was excellent.

WOW!!! Just made this pizza for lunch today and it's a keeper! It's the best pizza I've ever made frankly. This recipe would be perfect for a special occasion too. Changes I made: Used fresh chicken tenders, and just baked them in the oven with a little lime vinaigrette before shredding for the pizza. I'm a garlic fan, so I added an extra clove of garlic, and did without the onions. Also, due to texture preferences, I diced up my red grapes pretty small. Used "cheapy" mozerella cheese as it was what I already had in the fridge. My grocer didn't carry the "refrigerated pesto" tub so I simply used the jarred "pesto in olive oil" spread found in the pasta aisle. Pizza crust from the can made this pretty quick and easy as well. I'm a beginner cook (I've just figured out how to use garlic!) and I was able to do this recipe with little to no trouble. DELICIOUS!! And hubby agreed!

This is the best pizza recipe! I used a thin-crust Boboli instead of the refrigerated dough, since we prefer that. Otherwise, I did not omit or change any of the ingredients; I made it exactly as stated in the recipe. The combination of flavors is excellent. It is such a quick and easy recipe, I am making it again six days later. Try it--you will not be disappointed!

Delicious. I used store bought whole wheat crust but followed the recipe besides that. Everyone, even my children loved the pizza. The sliced garlic was particularly delicious.

So good...and so different. I made the crust, mozzarella and pesto from scratch, so this was not a quick recipe for me, but the result was sublime. I thought the grapes might make the crust soggy but they didn't; they added a delicious flavor contrast, a modern twist on using pineapple. Our only complaint was the shortage of cheese to coat the top and hold the toppings together, so I may need to use more fresh mozzarella or add a shreddable, semi-firm cheese next time. I used 12 oz. of chicken (as I had a 12 oz. breast) and left off the green onions as my husband is not an onion-eater (and the fresh garlic imparts enough heat anyway). We ate this with CL Pike Place Market Salad.