Artichoke Pesto Pizza with Chicken
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I’ll admit, pizza night is one of my favorite nights of the week, but I’m always looking for something that feels a little different than the usual. Enter this artichoke pesto pizza with chicken—it’s a game changer. The crust is perfectly crisp, the artichoke pesto is rich and flavorful, and the tender chicken adds just the right amount of protein. I first made this one night when I was craving something fresh but comforting. I swapped out the usual marinara sauce for a vibrant pesto, which brought a nice brightness to the pie. It’s super easy, takes just about 25 minutes, and it’s been on repeat ever since.
You can top this pizza with anything, but the artichoke pesto sauce is really the star—creamy, tangy, and with that lovely fresh herb flavor from the parsley and dill. I made this for dinner with friends last week, and it was gone in minutes. Serve it with a simple salad or some roasted veggies on the side, and you’ve got a meal that’s just as good for a weeknight dinner as it is for a casual weekend get-together!
Why You’ll Love Artichoke Pesto Pizza with Chicken
- Flavor Packed: The artichoke pesto combined with fresh herbs and garlic creates a savory, tangy sauce that will totally elevate your pizza game.
- Quick and Easy: With just a few simple steps, this pizza comes together in under 30 minutes, perfect for a weeknight dinner that doesn’t sacrifice flavor.
- Topped with Tender Chicken: The addition of juicy, cooked chicken makes this pizza a hearty and satisfying meal, keeping you full without feeling too heavy.
- Crispy, Golden Crust: The crust bakes up perfectly crispy on the edges, creating a great balance with the creamy, flavorful topping.
- Herb-Infused Freshness: Fresh dill and parsley add a light, fresh twist to the pizza, giving each bite a burst of herbaceous goodness.
Ingredients Needed To Make Artichoke Pesto Pizza with Chicken
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Pizza crust
- Cooked chicken, chopped
- Fennel
- Artichoke hearts, drained and divided
- Parmesan cheese
- Fresh parsley
- Fresh dill, plus extra for topping
- Capers
- Garlic cloves
- Olive oil
- Salt
- Pine nuts
- Leeks, cleaned and chopped
- Herb blend
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Artichoke Pesto Pizza with Chicken
- Preheat the oven and line a baking sheet with parchment paper.
- Use a rolling pin to roll out the pizza dough into a 10-12 inch circle and place it on the prepared baking sheet or pizza pan.
- Blend half of the artichokes, herbs, garlic, pine nuts, salt, and olive oil in a food processor until smooth.
- Spread the artichoke pesto on the pizza crust.
- Top the pesto with the remaining artichokes, cheese, leeks, and chopped chicken.
- Bake until golden brown and crispy.
- Top with extra dill, capers, and seasoning. Enjoy!
Commonly Asked Questions
Can I use store-bought pizza crust for this recipe?
Yes, store-bought pizza crust works just fine! You can choose a pre-made crust that you love, whether it’s regular or a different variety. Just keep in mind that using a fresh crust will give you a nice crispy base, and you’ll want to follow the instructions on the package for baking times.
How can I make the artichoke pesto ahead of time?
You can absolutely make the artichoke pesto in advance. Simply blend all the ingredients, store the pesto in an airtight container, and refrigerate for up to a few days. When you’re ready to assemble the pizza, spread the pesto on the crust and top with the remaining ingredients—easy and time-saving!
Can I swap the chicken for something else?
Definitely! If you’re not a fan of chicken or looking for a change, feel free to swap it out with something else like turkey, grilled vegetables, or even shrimp. It’s all about what flavors you enjoy and how you like to customize your pizza.
How do I store leftover pizza?
If you happen to have leftovers, store them in an airtight container in the fridge for up to 3-4 days. You can also wrap them tightly in foil or plastic wrap. To reheat, simply place the pizza in the oven at a low temperature until heated through, or use a skillet on the stovetop for a crispy crust.
Can I freeze this pizza?
Yes, you can freeze this pizza! After baking, allow it to cool completely, then wrap it in plastic wrap and foil. Freeze for up to 1-2 months. When ready to eat, just bake it from frozen at a lower temperature until it’s warmed through and the crust is crisp again.
Can I use a different kind of cheese?
Absolutely! Feel free to swap the dairy-free parmesan with your favorite cheese. A sharp, tangy cheese like goat cheese or even mozzarella would pair wonderfully with the artichoke pesto. Just pick what you love best!
Artichoke Pesto Pizza with Chicken
Equipment
Ingredients
- 1 pizza crust
- 1 cup cooked chicken, chopped
- 1 tsp fennel
- 14 oz artichoke hearts, drained and divided
- 1 cup parmesan cheese
- 2 tbsp fresh parsley
- 2 tbsp fresh dill, plus extra for topping
- 3 tbsp capers
- 2 garlic cloves
- ⅓ cup olive oil
- pinch of salt
- 1 oz pine nuts
- ¼ cup leeks, cleaned and chopped
- ½ tsp herb blend
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Roll out the pizza crust and place on the baking sheet.
- Add half of the artichokes, dill, parsley, garlic, pine nuts, salt and olive oil to a food processor. Blend until it is a fine grain.
- Spread the artichoke pesto out onto the pizza crust.
- Top with the other half of the artichokes, parmesan, leeks, and chicken.
- Bake for approximately 15 minutes until golden brown.
- Top with additional dill, capers, and the herb blend.
- Enjoy!
Notes
This pizza is such a winner when I’m craving something a little different from the usual. The artichoke pesto adds a unique twist, and the fresh dill and capers give it a punch of flavor that really stands out. It’s one of those recipes that’s simple to make but feels like a real treat—perfect for a weeknight or when you’re entertaining. Trust me, once you try it, you’ll want to make it again!