Hey there, fellow pizza lovers! This recipe for Chicken Pesto Pizza is not only quick and simple, it’s amazingly delicious.
This is an older post from the archives I’m bringing back to life (with a few minor revisions) because it’s one of my very favorite recipes. I love it because it tastes incredible (obviously) and that you can throw it together very quickly if you’re using leftover cooked shredded chicken, prepared pesto and store-bought pizza dough.
Did you know? It’s SO EASY to shred cooked boneless chicken breasts using your mixer with the paddle attachment. It’s recommended to shred the chicken breasts while they’re warm or hot because they shred much easier. Cold chicken breasts are much harder to shred and might harm your mixer.
This is a great way to recycle leftover chicken and has been a favorite of mine for several years. I used a 12-inch pizza pan for this recipe. Adjust the ingredients for smaller or larger pan sizes and to your liking.
Originally published August 26, 2013. Updated with new photographs and recipe slightly revised October 3, 2016.