Pesto, Chicken and Goat Cheese Pizza

Pesto, Chicken and Goat Cheese PizzaMakes one pizza


    Pesto, Chicken and Goat Cheese Pizza
  • 1 15 oz store bought dough ball
  • 1/2 cup pesto
  • 1-2 TBSP olive oil
  • 1 cup cooked chicken, diced, sliced or shredded
  • 1/2 cup sliced mushrooms
  • 2 plum tomatoes, sliced
  • 1 cup goat cheese crumbles (or any other cheese you prefer)
  • garlic salt
  • olive oil
  • corn meal


  1. Allow dough ball to sit at room temperature for at least 2 hours before preparing. Place pizza stone in oven and heat to 500 degrees for 30 minutes. 
  2. To thin out the pesto slightly and make it more spreadable on the dough, combine it with 1-2 TBSP olive oil in a small bowl.  Stir to incorporate. Place aside.
  3. Flour the counter top to prevent the dough from sticking and roll out pizza dough to a 12 inch circle or other desired shape. 
  4. Sprinkle a pizza peel with corn meal and place dough on top of corn meal.
  5. Spread prepared pesto on the pizza leaving about a 1/2 inch crust around the edges.  Layer chicken, mushrooms and tomatoes over top.  Sprinkle with cheese. Sprinkle with garlic salt to taste. Drizzle olive oil around the perimeter of the pizza where the dough is exposed. Use your fingers to rub it evenly over the crust.
  6. Use the pizza peel to place pizza in the oven.  It should slide off the peel and onto the stone easily because of the cornmeal. Bake for 8-10 minutes. Use the pizza peel to remove the pizza from the oven. Enjoy!
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