Description
A fast, flavorful Mediterranean chicken pizza topped with vibrant pesto, mozzarella, and fresh veggies. Ready in under 30 minutes, it’s perfect for weeknights and customizable with dairy-free or vegan options.
Ingredients
1 pre-baked pizza crust or 1 lb pizza dough
1/2 to 1 cup basil pesto (homemade or store-bought)
1–2 cups cooked, shredded or cubed chicken
1–2 cups shredded mozzarella cheese (or vegan alternative)
1/2 cup halved cherry tomatoes
1/4 cup thinly sliced red onion
1 tbsp olive oil
Fresh basil leaves for garnish
Crushed red pepper flakes (optional)
Instructions
Preheat oven to 450°F–500°F (230°C–260°C). Place pizza stone in oven if using.
Stretch dough on floured surface into a circle with a 1-inch border.
Brush crust edges with olive oil.
Spread pesto evenly over crust, leaving a 1-inch margin.
Top with mozzarella, then layer chicken, cherry tomatoes, and red onion.
Transfer to oven directly on stone or baking sheet.
Bake 8-12 minutes until cheese bubbles and crust is golden.
Watch closely; reduce oven to 450°F if browning too quickly.
After baking, top with fresh basil and crushed red pepper flakes.
Cut into 8 slices and serve immediately.
Notes
Using a pre-baked crust saves time. For vegan options, replace mozzarella with goat cheese or vegan cheese and use dough made with refried black beans.
Omit red onion for a milder flavor.
Add tomato slices instead of cherry tomatoes if preferred.
- Prep Time: 15
- Cook Time: 12
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 10g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 60mg