Pesto Pizza


I love pesto so much that I keep looking for more ways to eat it, and pizza is the perfect compliment.  I find that the olive oil in the pesto melts into the crust and makes it taste just like breadsticks.  One caution:  when you make this pesto, go easy on the olive oil so the pizza doesn’t get greasy.




1 recipe pizza dough
½ C prepared Pesto
Grilled Chicken, chopped
Monterey Jack or Mozzarella cheese


A generous bunch of basil, 1-2 cups packed leaves
¼ C raw whole almonds or walnuts
2 T lemon juice
1 clove roasted garlic
1/3 cup parmesan, grated
salt and cracked pepper
about ½ cup Extra Virgin Olive Oil

Put all ingredients except oil in a food processor or blender and process while streaming in your olive oil.  Add oil until the mixture comes together and is no longer dry, about ½ cup.

*Note:  You can buy roasted garlic in the jar in the produce section, or you can heat a garlic clove in a dry non-stick pan on med low until it deepens in color.  This takes away the strong aftertaste, although some may prefer garlic as is.  Both ways are fine. 

Grilled Chicken

Dress chicken with Kosher salt, Cracked pepper, and Extra Virgin Olive Oil on both sides.  Marinate in the Oil for at least 15 minutes.
Grill, let the meat rest for 10 minutes, and cut in bite sized pieces.


Roll out pizza dough
Top with Pesto, chicken, and cheeses. 
Add the Parmesan last, so it can brown in the oven

Read our pizza directions and bake accordingly.


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