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Italian | November 2, 2008

Pesto Pizza

Pesto Pizza
What to have on a weekend night when you don’t want to eat pizza from any of the mediocre pizza places in town? Home made Pesto Pizza. If you want to make it really quick and easy, buy pre-made crust. Dick’s Scone Dough is easy. This week, easy is good.

Pesto Pizza


Pizza dough:

  • 1 cup lukewarm water
  • 1 package yeast
  • 1 teaspoon sugar
  • 2 1/4 to 2 1/2 cups flour
  • 1 teaspoons salt


  • 2 chicken breast halves skinless, boneless
  • 1 1/2 lb fresh mozzarella sliced
  • 1 container pesto sold in refrigerated section of grocery or deli
  • fresh Roma tomatoes
  • Parmesan cheese grated


  1. Place water and yeast into a large bowl. Sprinkle with sugar. Let sit, until yeast begins rise. Add 2 cups of the flour and salt. Mix well. Knead dough and add remaining flour just until dough is no longer sticky. Place in greased bowl, cover and let rise for about one hour, or until dough is doubled in size. Punch down, and let rise for another half hour. Makes approximately 1 pound of dough, or enough for two- 9″ pizzas.
  2. Season chicken breasts with salt and fresh ground pepper. Broil in oven for about 7-12 minutes, depending on thickness. Chop or shred chicken.
  3. Roll out dough, place on greased pizza pan or cookie sheet. Spread dough with a few tablespoons of pesto. Lay slices of mozzarella, sliced tomatoes and chicken pieces on to of dough. Top with grated Parmesan cheese. If you like vegetarian pizza, omit the chicken.
  4. Bake at 450 for 10-15 minutes.

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