Easy Pesto Pizza with Cilantro and Chicken
Sneak Preview: This Easy Pesto Pizza with Chicken and Cilantro uses cilantro, green chile, or basil pesto instead of the usual tomato pizza sauce. Top with Mozzarella, chicken, and fresh cilantro, then sit back and watch your cilantro-lovin’ friends go crazy.
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Does homemade pizza seem like too much trouble? I understand. If making the crust gives you “heartburn,” consider buying the dough. If preparing many ingredients holds you back, this recipe for “Cilantro Chicken Pizza” is designed for you. This recipe is a unique variation that tastes delicious but doesn’t have a million ingredients.
This recipe for cilantro pesto pizza was first published back in 2014. The original post is now a separate list of secrets for making the best homemade pizza without a baking stone. If you need a basic guide to assembling pizza, don’t miss that post.
Three Reasons Why This Recipe May Be Your Next Favorite
- Jarred or homemade pesto sauce substitutes for pizza sauce (any flavor).
- Use leftover rotisserie chicken or any other sliced, cooked, or grilled chicken you have on hand to add protein.
- Use the pizza crust of your choice.
What do I use for the crust?
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Both recipes are written to be made in a bread machine. However, you can also use a food processor or a stand mixer or make it by hand. Directions are included in the recipe notes.
Other choices are a box mix, prepared dough in the refrigerated supermarket section, or even refrigerated canned pizza dough.
Where Can I Find Cilantro Pesto?
You may be able to find it at your local supermarket. I prefer to make it from this recipe for cilantro and green chile pesto. It’s easy if you have a food process or blender.
If you’re not a cilantro fan, use basil pesto instead. It’s fairly easy to find at the grocery store or make basil pesto yourself.
Just like basil pesto, cilantro pesto is versatile. Use it in salad dressings, over pasta, or as a spread on hot French bread or Cuban bread.
Ingredients and Substitutions
- OLIVE OIL: Use this to grease your pan or skillet. Be generous. My experience in R&D with a national pizza chain taught me that this is a huge reason we like the crust on take-out pizza so much.
- PIZZA DOUGH: Make pizza dough or buy it already made. Use a mix or make a non-gluten crust. Any of these will work.
- PESTO: Occasionally, I see cilantro pesto in the deli section of a specialty grocery store or make it from scratch, as I discussed earlier. Substitute basil pesto if you prefer.
- CHEESE: Mozzarella cheese is traditional and usually the cheapest and easiest to find. Provolone is a good substitute.
- CHICKEN: My favorite is grilled chicken breasts cut into bite-size pieces. This pizza is a great way to use leftover chicken that hasn’t been cooked in a sauce.
- FRESH CILANTRO: Use fresh chopped cilantro. Unlike parsley, the stems are just as flavorful and tender as the leaves. So, use the whole stem with leaves when chopping.
How To Make a Pizza with Cilantro and Chicken
Step 1: Preheat oven to 450˚F (230˚C).
FAQs About Using Cilantro Pizza
Yes. If you incorporate it into a pesto, you can use it as a sauce instead of the traditional tomato pizza. Or you can add fresh, chopped cilantro to pizza by sprinkling it over the top when you remove your pizza from the oven.
Yes. Leftover baked pizza should be double-wrapped to prevent freezer burn. I cut mine into pie-shaped pieces to make it easier to bundle.
The best time is immediately after the pizza comes out of the oven. Fresh herbs sprinkled over the top before baking will turn black.
Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Easy Pesto Pizza with Cilantro and Chicken
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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).
- 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.)
- Spread 2 tablespoons (30 g) pesto in a thin layer over the raw pizza dough.
- 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.
- 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.
- Pizza is done when lightly browned on top and the crust is golden brown and crispy on the bottom. Sprinkle 1 tablespoon fresh cilantro over the baked pizza.
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.