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Pesto Chicken Pizza with Wheat Crust

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: Makes 1 pizza 1x



  • 1 recipe pizza dough (I substituted 1 and 1/2 cups wheat flour for the same amount of regular flour in this recipe to make a wheat crust)
  • 2/3 cup basil, cilantro, or arugula pesto (I used basil, but I can’t wait to try it with the other two!)
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup parmesan cheese, shredded
  • 1/4 cup pine nuts, lightly toasted
  • 1 cup shredded chicken
  • 1/4 basil (I used boxwood basil, which has tiny leaves, but you could julienne some large leaves and use those instead) plus extra for garnish
  • 1/2 cup balsamic vinegar


  1. Press the pizza dough out onto a large pizza pan.
  2. Spread the pesto over the pizza dough, leaving a small crust un-pesto-ed around the edge.
  3. Spread mozzarella and parmesan cheeses in an even layer over the pizza.
  4. Top pizza with shredded chicken, pine nuts, and additional basil.
  5. Bake at 375 for 20-25 minutes until cheese has melted and crust has browned.
  6. While pizza bakes, heat balsamic vinegar over medium-high heat in a small saucepan. Bring to a simmer and reduce until it resembles a thick syrup, 15-20 minutes.
  7. Slice pizza and drizzle with balsamic reduction. Serve immediately.