Cilantro Pesto Chicken Pizza: A Flavorful Twist on Pizza Night
Sneak Preview: This Cilantro Pesto Chicken Pizza skips tomato sauce in favor of a bright cilantro pesto, topped with mozzarella, chicken, and fresh cilantro. It’s a fast, flexible pizza that works with homemade or store-bought dough and bakes in about 35 minutes.
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Think homemade pizza is too much trouble? I get it. If making the crust feels daunting, buy the dough. If too many ingredients overwhelm you, this Cilantro Pesto Chicken Pizza is perfectly delicious and simple with minimal ingredients.
Don’t miss this companion post with secrets for making great homemade pizza without a baking stone.
Choosing the Right Crust
This pizza works with homemade or store-bought dough. If you like making dough from scratch, my bread machine pizza dough is soft and reliable, and the whole-wheat version adds a little extra character. Short on time? Refrigerated dough, boxed mixes, or even gluten-free crusts all work just fine here.
- Bread Machine Pizza Dough (soft and chewy)
- Whole Wheat Pizza Dough (a CPK-inspired recipe)
Where to Find Cilantro Pesto?
You can use store-bought cilantro pesto or make your own—I often use my Cilantro Green Chile Pesto, which keeps well in the freezer. If cilantro isn’t your thing, basil pesto works too, but the flavor will be milder.
Ingredients & Substitutions
OLIVE OIL: Used to generously grease the pan; substitute avocado or vegetable oil if needed.
PIZZA DOUGH: Homemade, store-bought, boxed mix, or gluten-free crust all work.
CILANTRO PESTO: Store-bought or homemade; basil pesto is a workable substitute with a milder flavor.
MOZZARELLA CHEESE: Classic choice that melts well; provolone also works.
CHICKEN: Cooked, diced chicken—perfect for leftovers or rotisserie chicken.
FRESH CILANTRO: Sprinkle on after baking for the best flavor and color.
How to Make Cilantro Pesto Chicken Pizza
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Cilantro Pesto Chicken Pizza Recipe
Video
Ingredients
- 1 generous tablespoon (14 g) olive oil
- 1 pizza dough for a 13-inch crust (My pizza dough recipe will make two crusts.)
- 2 tablespoons (30 g) pesto cilantro or green chile pesto
- 4 ounces (113 g) Mozzarella cheese shredded
- 1 cup (292 g) seasoned chicken diced
- 1 tablespoon fresh cilantro chopped or torn
Instructions
- Preheat oven to 450˚ F (230˚C).
- Prep the Pan: Brush 1 generous tablespoon (14 g) olive oil over the bottom of your pizza pan. Place your flattened (1 pizza dough for a 13-inch crust) into the pan and use your fingers to stretch it to the edges. (If it wants to spring back, give the dough a 15-minute rest.)
- Add Pesto: Spread 2 tablespoons (30 g) pesto in a thin layer over the raw pizza dough.
- Layer Cheese & Chicken: Sprinkle 4 ounces (113 g) Mozzarella cheese evenly on top of the pesto, then do the same with 1 cup (292 g) seasoned chicken. If desired, save a little cheese to sprinkle over the top of the chicken.
- Bake: Place pizza into the oven and reduce temperature to 425˚ F (220˚C). Bake for approximately 15 minutes, but start checking at around 13 minutes.
- Garnish: Sprinkle 1 tablespoon fresh cilantro over the baked pizza.
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Final Thoughts
This is a great last-minute recipe because the pesto, chicken, and cheese can all be frozen. Even prepared pizza dough can be kept in the freezer, or try using flour tortillas as a base for individual pizzas. They bake fast in an air fryer.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
Paula Rhodes, Home Economist & Owner
As a retired home economist, I created Saladinajar.com to prove that you don’t have to be a chef to find joy in creating food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my favorite ways to do that.