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Chicken Pesto Delight Pizza Recipe

Name: Mateo Pizza Restaurants Chicken Pesto Delight Pizza Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 piece store-bought pizza dough (or homemade, room temperature); 1 tbs olive oil (for brushing); 2 tbs all-purpose flour (for dusting); 1 cups fresh basil leaves (packed); 1 tbs freshly grated Parmesan cheese; 2 tsp pine nuts (or walnuts); 1 clove garlic cloves; 3 tbs extra-virgin olive oil; 1 tsp salt; 0.25 tsp black pepper; 0.5 tsp lemon juice (optional, brightener); 8 oz boneless skinless chicken breast, diced into 1/2-inch pieces; 0.5 tsp salt (for seasoning chicken); 0.25 tsp black pepper (for seasoning chicken); 0.25 tsp dried Italian seasoning or oregano (for chicken); 1 tbs olive oil (for cooking chicken); 1 cups fresh baby spinach, washed and roughly chopped; 1.5 cups fresh mozzarella, shredded or thinly sliced; 1 tbs grated Parmesan (for finishing); 0.25 tsp red pepper flakes (optional)

Inspired by Mateo Pizza Restaurant

Time40m

Serves3

Pesto sauce, mozzarella cheese, diced chicken breast, spinach.

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Ingredients

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Dough & assembly

1 piece store-bought pizza dough (or homemade, room temperature)

1 tbs olive oil (for brushing)

2 tbs all-purpose flour (for dusting)

Pesto sauce

1 cups fresh basil leaves (packed)

1 tbs Freshly grated Parmesan cheese

2 tsp pine nuts (or walnuts)

1 clove Garlic cloves

3 tbs extra-virgin olive oil

1 tsp Celtic sea salt

1/4 tsp black pepper

1/2 tsp lemon juice (optional, brightener)

Toppings

8 oz boneless skinless chicken breast, diced into 1/2-inch pieces

1/2 tsp salt (for seasoning chicken)

1/4 tsp black pepper (for seasoning chicken)

1/4 tsp dried Italian seasoning or oregano (for chicken)

1 tbs olive oil (for cooking chicken)

1 cups fresh baby spinach, washed and roughly chopped

1 1/2 cups fresh mozzarella, shredded or thinly sliced

1 tbs grated Parmesan (for finishing)

1/4 tsp red pepper flakes (optional)

Method

Dough & assembly

Preheat and prepare

Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat. Lightly dust a work surface with the all-purpose flour.

On the floured surface, stretch or roll the pizza dough into a 10–12 inch round (or your desired shape), leaving a slightly thicker edge for the crust. Transfer the formed dough to a piece of parchment paper or a lightly oiled baking sheet.

Brush the dough edge lightly with 1 tablespoon olive oil to encourage browning.

Pesto sauce

Make quick pesto

Place basil leaves, Parmesan, pine nuts, garlic clove, salt, pepper and lemon juice (if using) into a food processor or blender. Pulse while slowly drizzling in the 3 tablespoons of extra-virgin olive oil until you reach a smooth, spreadable paste. Taste and adjust salt or lemon as needed. If you prefer an even thinner consistency for spreading, add up to 1 more tablespoon olive oil.

Toppings

Cook the chicken

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season the diced chicken with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp dried Italian seasoning. When the oil is shimmering, add the chicken in a single layer and cook for 4–5 minutes, stirring occasionally, until cooked through and lightly browned. Remove from heat and let rest for 2 minutes.

Assemble pizza

Spread an even layer of pesto over the stretched dough, leaving a 1/2-inch border for the crust. Sprinkle half of the shredded mozzarella evenly over the pesto. Distribute the cooked diced chicken across the cheese layer. Scatter the chopped spinach evenly on top of the chicken, then top with the remaining mozzarella. Finish with a light dusting of grated Parmesan and a pinch of red pepper flakes if desired.

Bake

Carefully transfer the pizza (on parchment or baking sheet) to the preheated oven or onto the hot pizza stone. Bake for 10–12 minutes, or until the crust is golden and cheese is bubbly and starting to brown in spots. If using a convection oven, check at 8–10 minutes.

Rest and serve

Remove pizza from the oven and let rest for 3–5 minutes to set. Slice into 6 pieces. Garnish with an optional drizzle of olive oil or a spoonful of reserved fresh basil leaves. Serve warm.