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Chicken Pesto Pizza

A flavorful gluten-free pizza topped with roasted chicken, mushrooms, spinach, mozzarella, and pesto.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 1 servings

Ingredients

  • 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
  • 1 pound Gluten-Free pizza dough enough for a 12-inch pizza
  • 1.5 cups mozzarella cheese grated
  • 2 cups baby spinach leaves
  • 1/2 cup pesto sauce or to taste

Instructions

  • Preheat the oven to 375°F (190°C).
  • Place the raw chicken and chopped mushrooms in a single layer on a baking sheet or casserole dish. Drizzle with 1 Tbsp oil and 2 Tbsp lemon juice, then sprinkle with 1/2 tsp salt, pepper to taste, 2 tsp onion powder, and 1 tsp garlic powder; toss to coat evenly.
  • Roast the chicken and mushrooms in the preheated oven for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  • Remove from the oven and let cool slightly, then chop the chicken into bite-sized pieces and set the chicken and roasted mushrooms aside.
  • Increase the oven temperature to 425°F (220°C). Roll out the 1 pound of gluten-free pizza dough on a lightly floured surface and transfer to a 12-inch pizza tray.
  • Blind-bake (pre-bake) the crust for 10–15 minutes, until it feels slightly firm and begins to brown.
  • Spread 1/2 cup pesto sauce evenly over the par-baked crust, then arrange the baby spinach leaves on top of the pesto.
  • Top with the grated mozzarella, then distribute the chopped roasted chicken and mushrooms over the cheese.
  • Bake the pizza at 425°F (220°C) for 10–15 minutes, until the crust is golden-brown and the cheese is melted and lightly browned.
  • If desired for extra browning, broil on high for 2–3 minutes—watch closely to prevent burning.

Equipment

  • Oven
  • Baking sheet or casserole dish
  • Mixing Spoon
  • 12-inch pizza tray or baking stone
  • Rolling Pin
  • Knife
  • Cutting Board
  • Measuring Spoons

Notes

  • To save time, use rotisserie chicken instead of roasting your own.
  • You can skip roasting mushrooms and use them raw if preferred.
  • Pre-made pizza dough from the grocery store works well for convenience.
  • Make sure chicken reaches 165°F internal temperature.