Homemade crust and fresh basil pesto come together to create a delicious pizza that everyone will love!
Pizza crust (we love this recipe)
For the Pesto
1/4 cup pine nuts
2–3 cups fresh basil leaves, packed down
2 tsp minced garlic
1/2 cup shredded parmesan cheese
1 tsp salt
1/2 – 3/4 cup olive oil
4 cups mozzarella, shredded (freshly shredded is best!)
1 cup baby spinach
2–3 cups cooked chicken
1 cup mushrooms, sliced
2/3 cup grape tomatoes, halved
Make the pizza crust according to the recipe, then let it rest in a greased cast iron skillet. We use a 12 inch skillet and a 10 inch skillet.
While the dough is resting, make the pesto.
In a food processor or blender, pulse together the pine nuts, basil, garlic, cheese and salt until a paste forms. While the machine is running, slowly pour in 1/2 cup of olive oil. A thick sauce will form as it emulsifies. Add more olive oil if the sauce is too thick.
Once the dough and pesto are ready, assemble the pizza!
Spread the pesto on the dough according to taste. I like to start with less and add more as I go (you won’t use all of the pesto recipe for the pizza). Spread the spinach on top, then sprinkle 3 cups of cheese. Add the chicken, mushrooms and tomatoes, then top with the remaining cup of cheese.
Bake the pizza for 12-15 minutes – until the dough is golden brown on the crust and the cheese is bubbling. Let it cool for a few minutes, then slice and serve!
Use the leftover pesto for a recipe like my Italian Pesto Pasta!
Rotisserie chicken or grilled chicken are perfect for this pizza.