Roasted Garlic Chicken Pesto Pizza

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Roasted Garlic Chicken & Mozzarella Pizza with Homemade Basil Pesto on sallysbakingaddiction.com

I’ve been yearning to make a completely new pizza recipe for weeks. Something I’ve never made before– not the typical Hawaiian, gorgonzola apple (fave!), or BBQ chicken that graces our table every Friday night. No, no. Something unique to us with fresh flavors and lots of cheese. Of course cheese.

This roasted garlic chicken pesto pizza came to me when we were out to dinner the other week. I ordered a mushroom and pesto flatbread and had an OMG moment (you know the kind) and the next day I made my favorite homemade pesto, combined it with leftover chicken, mozzarella cheese, my easy pizza dough, and enough roasted garlic to keep my breath… aromatic.

The resulting pizza was all sorts of green and fabulous.

Roasted Garlic Chicken & Mozzarella Pizza with Homemade Basil Pesto on sallysbakingaddiction.com

Even Kevin, notorious for “just plain cheese pizza please,” loved it. I think what really makes the pizza so special is the homemade basil pesto and all the roasted garlic rubbed on the pizza crust. Your breath will be amazing and you’re welcome.

Speaking of homemade basil pesto, here is a 2nd post I created detailing exactly how I make it. Two posts in one today, everyone!

The BEST Homemade Basil Pesto with tasty variations!

PS: you need roasted garlic for the pizza and the homemade pesto, so make sure you have enough. And you can thank me later for how amazing your kitchen will smell. I’m convinced there is no greater smell than roasting garlic in the oven. Maybe homemade brownies. Maybe.

Roasted Garlic and Chicken

Homemade Pizza Dough

Let’s talk homemade pizza crust. I’ve been making this pizza dough every week for the past 3 years. And there’s many reasons why I always go back to it:

  • The recipe is perfect for bread beginners
  • Only 6 ingredients required
  • Most of the time is hands-off
  • Crisp edges & fluffy interior
  • So, so flavorful.

It’s simply the best homemade pizza crust. I always use Red Star Platinum in my pizza dough because I have the best results when I use this yeast. The Platinum line is fantastic; its careful formula strengthens your dough and makes making working with yeast simple. For this pizza dough, I use only enough yeast to get the job done; I do not like pizza dough to taste “yeasty.” (Professional terms here, of course.)

Homemade Pizza Dough Video Tutorial

Roasted Garlic Chicken Mozzarella Pizza with Homemade Basil Pesto

Roasted Garlic Chicken & Mozzarella Pizza with Homemade Basil Pesto

If you like pesto and you like pizza… and don’t mind a little roasted garlic on your breath… then you have to try my new pizza recipe. Nothin’ but simple, fresh ingredients mingling together to produce a pizza that is anything but ordinary!

Homemade Pizza Recipes

Roasted Garlic Chicken Pesto Pizza

My pizza dough recipe makes enough for two 12-inch pizzas. Toppings listed are enough for one 12-inch pizza. Freeze the rest of the pizza dough for another time.

Ingredients:

  • 1/2 recipe homemade pizza dough
  • 1-2 teaspoons olive oil
  • 2-3 cloves roasted garlic, finely chopped
  • 1/3 cup (80ml) Homemade Basil Pesto (or variations listed in that recipe or store-bought)
  • 1 cup cooked and shredded chicken breast (about one 8-ounce breast)
  • 1 and 1/2 cups (6oz or 168g) shredded mozzarella cheese
  • optional: fresh basil for topping

Directions:

  1. Prepare pizza dough through step 5, including preheating the oven to 475°F (246°C). Cover the shaped dough lightly with plastic wrap and allow it to rest as the oven preheats.
  2. To prevent the pizza toppings from making your pizza crust soggy, brush the shaped dough lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling.  Top the dough evenly with garlic, then spread the pesto on top. Add the chicken then sprinkle on the cheese.
  3. Bake pizza for 12-15 minutes. Remove from the oven and top with fresh basil, if desired. Slice hot pizza and serve immediately.
  4. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months. See pizza crust recipe for instructions on freezing the pizza dough.

Recipe Notes:

  1. If not using an instant yeast, rise time may be up to 40% longer.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Try my Spinach Artichoke Pizza next!

Spinach Artichoke White Cheese Pizza by sallysbakingaddiction.com

57 Comments

  1. Hi Sally! I just wanted to add my comment to the rest how amazing this recipe was! I’ve made it twice and both times it turned out incredible. I love your dough! It is the perfect combination of crisp and thick, easy to work with, easy to bake. Love it! Thanks a ton.

  2. Dear Sally,

    I tried your Roasted Garlic Chicken & Mozzarella Pizza with Homemade Basil Pesto recipe yesterday. it was delicious, a refreshing taste from the usual tomato based pizza. I made the basil pesto with walnut and it smelled so nice. Thank you.

  3. I’m a complete beginner in the kitchen. I tried your pizza recipe and it turned out really well. Thank you very much for the awesome recipe 🙂

    However this time I’m planning to use one-third the dough for garlic bread (roll it out, spread butter and garlic, fold it in half and bake) . Do you reckon it’ll turn out okay, or should I just stick to making pizza out of it.

  4. Hi Sally! I’ve been making your pizza crust recipe every Saturday and we love it! Now that the kiddos are starting school, I’m wondering if I can make the pizza crust on Friday morning then put it in the fridge to let it rise slowly overnight so it’s ready for Saturday. I’d like to make it ahead, rather than the same day, that we can have more family time on the weekend and I won’t be timing our days around rising pizza crusts. 🙂 Thanks!

    1. Yes, definitely! Prepare the dough through step 2. In step 3 after dividing the dough into 2 parts, put them in separate bowls, cover tightly, and refrigerate until the next day. Then continue with the recipe.

  5. I recommend you creating a calzone recipe.. I’m sure if you made one it would be delicious and I know I would not hesitate for a heartbeat to make it!!

  6. I was wondering what to do to make a thinner crust pizza. I’m not very experienced with pizza crust making but in the past I found its risen too much after I’ve rolled it out and added the toppings. My family prefers a thinner crust and after my last attempt they definitely wanted take out. I have vowed to figure this out and any help would be appreciated.
    Thanks!
    Brenda

  7. I have just make this dough. it is already to use, but I won’t be making this pizza until
    late afternoon, another 5+ hours. Should I leave it out on the counter, or refrigerate it?
    Should it still be very sticky?

    Thanks so much

1 2

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