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A Chicken pizza made with pesto, mozzarella, grapes and red onion and topped with basil.
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5 from 4 votes

Chicken Pesto Pizza & Black Grapes

Chicken Pesto Pizza - pesto and chicken with a pop of sweetness from blistered grapes. A twist on pizza for any night of the week!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer, Dinner, Lunch
Cuisine: Italian
Keyword: Chicken Pesto Pizza, Chicken Pizza, Italian Recipes, Pesto, Pesto Recipes, Pizza
Servings: 10 slices
Calories: 252kcal
Author: Alisa Infanti

Equipment

  • Oven
  • Pizza Pan
  • Measuring Cups
  • Measuring Spoons
  • Pizza Cutter

Ingredients

  • 1 ready-made pizza dough
  • ¾ cup pesto
  • 1 ½ cup shredded mozzarella cheese
  • 8 oz rotisserie chicken sliced to 1/2" thickness
  • ¼ cup red onion slivered
  • 10-12 black grapes washed and dried
  • 1 tbsp olive oil
  • 2 tsp red pepper spice blend
  • 1 tbsp flour
  • 2 tbsp cornmeal
  • cooking spray

Instructions

  • Preheat your oven to 450F. Lightly flour your surface and use your hands or a rolling pin to stretch the dough out to an 8" round roughly. Then use your fists and gravity to toss the dough to a 12 or 14" round.
  • Place the dough on top of the pizza pan. Top with the pesto sauce, 3/4 of the cheese, chicken and onions leaving a 1" border.
  • In a small bowl add the olive oil, red pepper spice mix and grapes. Mix to evenly coat. Top the pizza with the grapes evenly and top with the remaining cheese.
  • Bake for 8-10 minutes or until crust is browned slightly and cooked through and the cheese has melted. Remove from the oven and if you like top with some fresh basil. Slice and serve.

Notes

Leftover pizza can be stored tightly wrapped in the fridge for up to 3 days.
 

Nutrition

Serving: 1slice | Calories: 252kcal | Carbohydrates: 22g | Protein: 13g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 24mg | Sodium: 625mg | Potassium: 40mg | Fiber: 2g | Sugar: 3g