Chicken Artichoke Pesto Pizza Recipe

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This pizza is delicious no matter how you make it, but a variation I've tried in the past is to cut the pizza crust into the shape of a heart. Call me sappy, but adding the artichoke hearts to a heart-shaped pizza just seemed fitting. Regardless of its shape or size, however, this chicken pesto pizza won't disappoint.


  • 1 10-oz. can refrigerated pizza crust
  • 4 teaspoons butter, divided
  • 1/2 red pepper, thinly sliced
  • 1 leek, cut into 1-inch strips
  • 1 boneless skinless chicken breast half, cut into small cubes
  • 1/4 cup pesto
  • Artichoke hearts, coarsely chopped, to taste
  • 4 oz. Fontina cheese, shredded
  • 1/2 cup mozzarella cheese, shredded
  • 1/2 teaspoon dried oregano


Preheat oven to 425 degrees. Unroll refrigerated pizza dough into rectangle or square shape. Place dough on greased cookie sheet and follow instructions on dough can for pre-baking pizza crust. Set crust aside.

Saute red pepper and leeks in half of the butter until almost tender. Remove from skillet. Add chicken and other half of the butter to skillet and cook until chicken is done and lightly browned.

Spread pesto over pre-baked pizza crust. Top with sauteed leeks, red peppers, and chicken. Add artichoke hearts. Top with cheeses and bake at 425 degrees for 7 to 10 minutes. Sprinkle with oregano.

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