Pesto Chicken Pizza

Pesto Chicken Pizza


  • 1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
  • 1/2 cup commercial pesto
  • 2 cups sliced roasted skinless, boneless chicken breasts (about 2 breasts)
  • 1/2 cup chopped drained oil-packed sun-dried tomato halves
  • 3/4 cup (3 ounces) shredded mozzarella cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper


Preheat oven to 425°. Place pizza crust on a baking sheet. Spread pesto over pizza crust, leaving a 1/2-inch border, and top crust with chicken, sun-dried tomato halves, cheese, salt, and pepper. Bake at 425° for 15 minutes or until cheese melts.

  • Yield: 4 servings (serving size: 1 slice)

Nutritional Information

Calories per serving: 572
Fat per serving: 28g
Saturated fat per serving: 8g
Monounsaturated fat per serving: 12g
Polyunsaturated fat per serving: 2g
Protein per serving: 40g
Carbohydrate per serving: 41g
Fiber per serving: 3g
Cholesterol per serving: 86mg
Iron per serving: 5mg
Sodium per serving: 957mg
Calcium per serving: 447mg