Mediterranean Pesto Chicken Pizza
The Mediterranean Pesto Chicken Pizza graces the plate with a burst of colors and flavors. The golden crust is adorned with a vibrant green basil pesto base, perfectly complemented by generous portions of grilled chicken strips. Artfully arranged cherry tomatoes, black olives, and red onion slices add pops of red and purple, while crumbled feta cheese sprinkled on top offers a touch of creaminess. The finished pizza is a symphony of Mediterranean hues, promising a delightful visual and gastronomic experience.
- 1 pound pizza Dough (store-bought or homemade)
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 garlic (2 cloves, minced)
- 1/2 cup extra-virgin olive oil
- salt (to taste)
- pepper (to taste)
- 1 cup grilled chicken strips
- 1 cup cherry tomatoes (halved)
- 1/2 cup cup black olives (sliced)
- 1/2 cup red onion (thinly sliced)
- 1 cup crumbled feta cheese
Preheat the oven to 475°F (245°C).
Roll out the pizza dough on a floured surface to your desired thickness. Transfer it to a pizza stone or a baking sheet lined with parchment paper.
In a food processor, combine basil, Parmesan cheese, pine nuts, and minced garlic for the pesto sauce. Pulse until ingredients are finely chopped. With the processor running, slowly add the olive oil until the mixture forms a smooth sauce. Season with salt and black pepper to taste.
Spread a generous layer of the pesto sauce evenly over the rolled-out pizza dough.
Evenly distribute the grilled chicken strips, cherry tomatoes, black olives, and red onion slices on top of the pesto.
Sprinkle crumbled feta cheese over the entire pizza.
Transfer the pizza to the preheated oven and bake for 12-15 minutes or until the crust is golden and the toppings are bubbly and slightly browned.
Remove the pizza from the oven and let it cool for a few minutes before slicing.
Serve slices on a plate, and savor the Mediterranean Pesto Chicken Pizza—a perfect blend of freshness and savory goodness!