I made this Chicken and Sun-dried Tomato Pesto Pizza a few times and each time I eat it I am so pleased with all the flavor combinations. The sweet pesto, salty cheese, tangy goat cheese, and fresh basil…perfection!
Start with this stuff. I only needed a few spoonfuls.
Spread the pesto on the pizza dough and top with chicken.
Top with shredded mozzarella and dollops of garlic herb goat cheese. Oh and of course fresh cracked pepper!
After it bakes top it with fresh basil. So good!
Chicken & Sun-dried Tomato Pesto Pizza
1 pizza dough
Sun-dried tomato pesto, a few spoonfuls
1 1/2 cups shredded mozzarella
garlic and herb goat cheese, crumbled with a fork
fresh cracked pepper
fresh basil, thin slices
Preheat oven to 400 degrees.
Place the dough on a pizza pan. Spread a few spoonfuls of the pesto on top of the dough.
Top with pieces of chicken.
Sprinkle mozzarella on top followed by pieces of goat cheese and fresh cracked pepper.
Bake at 400 degrees for about 17 minutes or until dough is golden and cheese is melted and bubbly.
Top with fresh basil and serve.