Roasted Chicken and Mushroom Pesto Pizza
Looking for a fun and interesting pizza recipe?! You've found it! This Roasted Chicken and Mushroom Pesto Pizza will please all who try it!
Servings: 1 (12-inch) pizza
Calories: 325kcal
Ingredients
For the Roasted Chicken & Mushrooms
- 1 lb boneless skinless chicken thighs or breasts
- 1 Tbsp olive oil or avocado oil
- 2 Tbsp fresh lemon juice
- 1/2 tsp Salt and pepper to taste
- 2 tsp onion powder
- 1 tsp garlic powder
- 6 large crimini mushrooms chopped
For the Pizza
- Gluten-Free Pizza dough
- 1.5 cups mozzarella cheese grated
- 2 cups baby spinach leaves
- 1/2 cup pesto sauce to taste
Instructions
To Prepare the Roasted Chicken & Mushrooms
- Preheat the oven to 375 degrees F
- Place the raw chicken thighs and chopped mushrooms in a casserole dish or on a baking sheet. Drizzle with olive oil, lemon juice, sprinkle with salt, pepper, onion powder and garlic powder.
- Roast chicken and mushrooms in the oven for about 30 to 35 minutes or until internal temperature reaches 165 degrees F.
- Remove chicken and mushrooms from the oven. When cool enough to handle, chop the chicken and set aside until ready to use.
To prepare the Pizzas
- Raise the oven temperature to 425 degrees F.
- Roll out your favorite pizza dough (I used Bob’s Red Mill Gluten-Free Pizza mix) on a 12” pizza tray.
- Pre-bake the crust for 10 to 15 minutes. Until the crust feels slightly firm and begins to show some color.
- Top pizza with pesto sauce and lay the spinach leaves on top of the sauce.
- Distribute the cheese on top, followed by the chicken and mushrooms.
- Bake the pizza for 10 to 15 minutes until crust is golden-brown and the cheese is melted and also golden brown.
- For crispier crust, put your oven on the high broil setting and broil the pizza for about 2 to 3 minutes.
Nutrition
Serving: 1Slice | Calories: 325kcal | Carbohydrates: 27g | Protein: 22g | Fat: 26g | Fiber: 6g