Chicken Pesto Pizza

This gourmet-inspired pizza is perfect for dinner – but it also makes an impressive appetizer for entertaining.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes (+ 70 minutes standing time)
Serves: 4


Pizza Dough:
1 1/2 cups (165 g) Vegscrumptious – Pizza flour mix
1 tsp (5 mL) salt
1/2 tsp (2 mL) baking powder
2 tsp (10 mL) sweetener
1 1/4 cups (300 mL) warm water, divided
1 tbsp (15 mL) yeast
2 tbsp (30 mL) olive oil

Chicken Pesto Pizza:
2 tbsp (30 mL) olive oil
1/2 cup (125 mL) caramelized onions
1/2 lb (250 g) sliced mushrooms, sautéed
3/4 cup (175 mL) shredded cooked chicken
1 1/2 cups (375 mL) shredded mozzarella cheese
1/2 cup (125 mL) cherry tomatoes, halved
1/4 cup (60 mL) prepared basil pesto
1/4 cup (60 mL) torn basil leaves


  1. Pizza Dough: Whisk together pizza flour mix, salt and baking powder; set aside. Stir sweetener into 1/2 cup (125 mL) warm water; stir in yeast. Let stand for 10 minutes or until foamy. 
  2. In mixing bowl, combine remaining warm water and oil. Stir in flour and yeast mixture, stirring until shaggy dough starts to form. Remove from bowl. Knead for about 5 minutes or until smooth and elastic.
  3. Place dough in greased bowl. Cover with plastic wrap and let stand at room temperature or warm place for 60 to 90 minutes or until doubled in volume. 
  4. Punch down dough. On lightly floured surface, roll out dough to fit 12-inch (30 cm) pizza pan. Preheat oven to 425˚F (220°C) oven.
  5. Chicken Pesto Pizza: Brush oil over pizza; bake for 8 minutes. Scatter caramelized onions, mushrooms and chicken over top. Sprinkle with mozzarella cheese. Top with tomatoes, pesto and basil.
  6. Bake for 15 to 20 minutes or until crust is golden brown and cheese is bubbling.


• For caramelized onions, melt 4 tsp (20 mL) butter in a large skillet set over medium heat. Cook 1 large sliced onion and a pinch of salt for about 5 minutes or until onions start to soften. Reduce heat to medium-low; cook, stirring often, for 20 to 25 minutes or until golden brown.

• To sauté mushrooms: Heat 2 tbsp (30 mL) canola oil in a large skillet set over high heat; sauté mushrooms, and 1/4 tsp (1 mL) salt and pepper for 8 to 10 minutes or until golden brown and tender.

Nutrition Facts
Per 1/4 of pizza

Calories 590
Fat 41g
Saturated Fat 12g
Cholesterol 70mg
Sodium 1910mg
Carbohydrate 36g
Fibre 21g
Sugars 4g
Protein 38g