share

Cheesy Pea Pesto and Arugula Chicken Pizza

by
IMG_4564 2

Double the cheese, spread with a lemony pea pesto, loaded with the chicken, then topped off with some dressed greens: this Cheesy Pea Pesto and Arugula Chicken Pizza is to die for.

Jump to Recipe

I know, I’m basic, but pizza is one of my all time favorite foods. But, for me, that means I’m super picky about having the perfect pizza. In my book, the best pizza has a thin crust on the bottom and a fluffy, doughy crust around the edges. And, it of course has to have a TON of cheese and lots of yummy toppings (I’ve never been a plain cheese girl… bring on the toppings!). If this sounds like your ideal slice, look no further. This Cheesy Pea Pesto and Arugula Chicken Pizza is one of a kind.

the breakdown

To start off this pizza, you have to pick a good dough. As much as I love a homemade dough, that isn’t always practical for your average weeknight dinner. So, I usually opt for dough prepared from a specialty store, like an Italian deli, or even from some groceries. I find that Trader Joe’s, The Fresh Market, and Whole Foods all have great options to choose from. After you buy your dough, make sure to set it out on the counter to get to room temp. This step is so important!! If you don’t leave it out for at least 2-3 hours, the dough will be too cold to stretch, and you will be left with a ball of dough, not a thin, fluffy pizza. Honestly, just to be safe, I usually set mine out at about 1pm for dinner at 7. Better safe than sorry, right! 

With that room temperature dough, it’s much easier to shape into your desired shape. To do this, I usually avoid a rolling pin, as it is very harsh on the yeast in the dough, and can yield a tough crust. Instead, I recommend stretching it apart in your hands, rotating the pizza in a circular motion while doing so. With some flour and a greased skillet, your pizza dough should be perfect!

the toppings…

As much as I love a good red sauce, the pesto in this Cheesy Pea Pesto and Arugula Chicken Pizza has my heart. It’s a lot lighter and fresher tasting than your traditional pesto, as it’s made with peas instead of the traditional nuts and herbs. Still, I love to throw some Parmesan cheese in there… there’s just something about how the parm melts into the dough that really tops it all off. Plus, it’s super easy to make. Just throw a bunch of lemon, garlic, olive oil, and Parmesan into a food processor and get going. It’s so good, you just have to try it.

On top of that delicious layer of pesto, all you have to add is the shredded chicken and cheese before off to the oven. Go heavy on these two ingredients… trust me, there’s nothing better than cheesy chicken, especially, if you prepare the chicken just right. I start by heating a heavy bottomed pan over high heat. Then, I add about 1 tbsp of olive oil, and sear the chicken on both sides for about 1 minute. I add enough broth or water to cover the chicken, bring the liquids to a boil, cover with a lid, and simmer until the chicken is cooked through and tender. Then, shred with two forks or a stand mixer fitted with a paddle attachment. It’s a super easy method to shred chicken, but actually produces amazingly juicy results. You have to give it a try! 

This Cheesy Pea Pesto and Arugula Chicken Pizza is perfect for build your own pizza night. At my house, we love to set out a bunch of sauces and toppings so everyone can make their own personal pie. This recipe adds a few fun twists to the usual mix, and makes for one hell of a pizza. I hope you love this recipe as much as I do. Let me know in the comments below… enjoy!

Cheesy Pea Pesto and Arugula Chicken Pizza

Recipe by Annie PatrickCourse: Pizza, Main CourseCuisine: Italian, AmericanDifficulty: Easy
Servings

2

pizzas
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

Double the cheese, spread with a lemony pea pesto, loaded with the chicken, then topped off with some dressed greens: this Cheesy Pea Pesto and Arugula Chicken Pizza is to die for.

Ingredients

  • assembly:
  • 2 10-12 oz store bought pizza doughs*

  • Olive oil, to taste

  • Garlic powder, to taste

  • 2 cooked boneless skinless chicken breasts, shredded*

  • 1-2 cups mozzarella cheese, shredded

  • 1 tbsp olive oil

  • 1 lemon, juiced

  • Salt and pepper, to taste

  • Red pepper flakes, to taste

  • 2-3 cups baby arugula

  • pea pesto:
  • 2 cups frozen peas, thawed

  • ¼ cup parmesan cheese, grated

  • 1 lemon, juiced

  • ½ cup olive oil

  • ¼ cup water

  • 2 cloves garlic

  • Salt and pepper, to taste

Instructions

  • Preheat the oven to 450 degrees. Grease two baking sheets with olive oil.
  • To make the pea pesto, combine all pesto ingredients in a food processor or blender until you reach the desired consistency.
  • On a floured surface, stretch each pizza dough until they’re very thin and about 12 inches round. Place on separate baking sheets, and drizzle each with lots of olive oil and a generous amount of garlic powder.
  • Spread the pea pesto over each pizza, making sure to leave room for the crust. Top with shredded chicken and lots of mozzarella cheese.
  • To make the arugula salad, whisk the olive oil, lemon, salt, pepper, and red pepper flakes in the bottom of a large bowl. Toss with the arugula.
  • Place the baking sheets in the preheated oven and bake for 15-20 minutes, rotating the sheets halfway through. Top with the arugula salad and enjoy!

Tags:
On Annie's Menu
Close Cookmode