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Pesto Chicken Pizza cut into wedges on brown parchment
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Pesto Chicken Pizza

If you've never made a pizza in a cast iron skillet, you need to start now! Using store bought shortcut ingredients like jarred pesto and rotisserie chicken, this Pesto Chicken Pizza is an easy & delicious way to switch up pizza night!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Keyword: cast iron, chicken, pesto, pizza
Servings: 8 servings


  • 1 tbsp. olive oil
  • 1 tbsp. cornmeal
  • 13.8 oz. refrigerated pizza dough
  • cup basil pesto jarred
  • 8 oz. fresh mozzarella
  • ½ cup cooked chicken shredded
  • ¼ cup feta cheese crumbled
  • cup sundried tomatoes chopped


  • Preheat oven to 425 degrees.
  • Grease bottom of cast iron skillet with olive oil. Sprinkle bottom with cornmeal. Stretch pizza dough across bottom of the skillet, creating a rim around the edge to make a crust.
  • Spread pesto on top of dough, leaving ½ inch around the edge. Cut mozzarella into thin slices and lay out evenly across dough.
  • Place shredded chicken, feta cheese & sundried tomatoes evenly on the top of the pizza.
  • Bake in the oven 25-30 minutes until dough is golden brown and cheese is melted. Remove from oven and allow to sit for 5 minutes before slicing into 8 slices.

Helpful Equipment & Ingredient Links

Cast Iron Skillet


  • I use the refrigerated pizza dough that you "pop" out of the tube, but if you have a different kind or recipe you like to use feel free. You will need enough dough for 1 large pizza.
  • I love jarred pesto! It's usually found near the other pasta sauces in the grocery store. A huge time saver!
  • Rotisserie chicken is one of my favorite kitchen hacks! I buy them, take all the meat off and use it in anything from soups, enchiladas, to this pizza! It also freezes great for moist, flavorful chicken anytime!