There’s nothing quite like the joy of homemade pizza, especially when it features a delightful twist on classic flavors. Our Creamy Pesto Chicken Pizza with Sun-Dried Tomatoes is a prime example, offering a symphony of tastes and textures that will elevate your pizza night. Imagine a perfectly crisp, thin crust generously topped with a luscious creamy pesto sauce, tender chicken, and the rich, concentrated flavor of sun-dried tomatoes. This isn’t just another pizza; it’s an experience that promises to become a cherished family favorite. Forget your usual pepperoni or plain cheese – this recipe invites you to explore a more sophisticated, yet incredibly satisfying, pizza adventure.
For years, many of us have relied on takeout pizza, often out of frustration with homemade attempts that fell short. I know the feeling well! I used to struggle with pizza dough, believing that achieving that perfect balance of chewiness and crispness was an elusive art best left to the professionals. After countless experiments and a period where I nearly gave up on making pizza from scratch, I finally cracked the code. The crust, in my opinion, is paramount. It’s the foundation upon which all other flavors are built, and a truly great pizza begins with a phenomenal dough. The recipe shared here is the culmination of that quest – a thin crust that is both chewy and wonderfully crisp, providing the ideal base for our vibrant toppings.
The Quest for the Perfect Thin Crust Pizza Dough
A good pizza dough can be tricky to master, but a great one is truly transformative. For those who appreciate a delicate yet satisfying base, a thin crust is the ultimate choice. It allows the toppings to shine, providing just enough structure and a delightful crisp texture without being overly heavy or bready. Our recipe aims for this ideal, delivering a dough that’s easy to work with and bakes up beautifully in a hot oven. The secret lies in a careful balance of flours and a proper rising process, ensuring a light and airy interior with a golden-brown, crunchy exterior.
Making pizza dough at home doesn’t have to be intimidating. With a few simple ingredients and a bit of patience, you can create a dough that rivals your favorite pizzeria. The interaction of yeast, sugar, and warm water is crucial for activating the yeast, creating those lovely air pockets that give pizza its characteristic chew. Combining different flours, like cake flour for tenderness and all-purpose flour for structure, contributes to a balanced texture. Proper kneading develops the gluten, making the dough elastic and pliable, while a well-greased bowl prevents sticking and encourages an even rise. Following these steps carefully will ensure your crust is the star of the show.
Over the years, our kitchen has become a hub for pizza experimentation. We’ve explored various styles, from the classic perfect pepperoni pizza (with a secret microwave tip!) to our favorite Italian-style pizza, bursting with caramelized peppers, onions, and flavorful sausage. And, of course, there’s always our beloved four-cheese Margherita pizza, a timeless classic. Each offers a unique experience, but this Creamy Pesto Chicken Pizza holds a special place. Its creamy pesto sauce, combined with the savory chicken and the sweet-tart intensity of sun-dried tomatoes, creates a vibrant flavor profile that’s particularly delightful during warmer months. Plus, a thin crust allows for that extra guilt-free slice, doesn’t it?
Harmonizing Flavors: Pesto, Chicken & Sun-Dried Tomatoes
What truly sets this pizza apart is the masterful combination of its key ingredients. The creamy pesto sauce provides a lush, herbaceous base, while the succulent chicken adds a satisfying protein element. But it’s the sun-dried tomatoes that truly elevate this dish, infusing it with a sweet, tangy, and deeply umami flavor that perfectly complements the rich pesto and savory chicken. These components don’t just sit on the crust; they meld together to create a cohesive and unforgettable bite.
The choice of cheeses is also crucial. A blend of shredded mozzarella and provolone offers excellent meltability and a pleasant tang that enhances the overall profile. The roasted garlic adds a subtle sweetness and depth, making every mouthful a delightful exploration of flavors. This pizza is a testament to how simple, high-quality ingredients can come together to create something truly extraordinary.
What Is Pesto?
Pesto is a traditional Italian sauce originating from Genoa in the Liguria region of Italy. The name “pesto” is derived from the Italian word “pestare,” meaning “to crush,” which refers to the original method of preparation using a mortar and pestle. Traditionally, pesto Genovese consists of a vibrant blend of fresh basil leaves, European pine nuts, coarse sea salt, garlic (often crushed), and two types of aged cheese: Parmigiano-Reggiano and Pecorino Sardo. These ingredients are meticulously crushed and then emulsified with high-quality extra virgin olive oil to create a rich, aromatic, and distinctly flavorful sauce. While basil pesto is the most well-known, variations exist using other herbs like cilantro or arugula, or different nuts such as walnuts or almonds.
How Long Will Homemade Pesto Stay Fresh?
Proper storage is key to maintaining the vibrant flavor and green color of homemade pesto. When stored correctly in an airtight container in the refrigerator, homemade pesto can remain fresh for approximately one week. To extend its shelf life, you can pour a thin layer of olive oil over the surface of the pesto before sealing the container. This creates a barrier that helps prevent oxidation, which can cause the basil to turn brown. For longer storage, pesto freezes exceptionally well. Portion it into ice cube trays, freeze until solid, then transfer the cubes to a freezer-safe bag. Frozen pesto can last for several months, ready to be thawed and used whenever a craving strikes.
Can You Use Spaghetti Sauce for Pizza Sauce?
While both spaghetti sauce and pizza sauce are tomato-based and share many common ingredients, there are subtle differences in their consistency and seasoning that can impact the final flavor and texture of your pizza. Traditional pizza sauce is typically thicker and less watery than spaghetti sauce, preventing it from making the pizza crust soggy. It also tends to be seasoned specifically for pizza, often with a brighter, more concentrated tomato flavor and herbs like oregano and basil. Spaghetti sauce, on the other hand, might be thinner, contain more liquid, and have different spice profiles, sometimes including ingredients like carrots or celery, which are less common in pizza sauce. However, in a pinch, they can indeed be used interchangeably, especially if you reduce the spaghetti sauce slightly to thicken it and adjust the seasonings to taste. For the best results, a dedicated pizza sauce is recommended, but feel free to experiment!
Creamy Pesto Chicken Pizza Recipe
Creamy Pesto Chicken Pizza
Ingredients
Thin Crust Pizza Dough
- 1 teaspoon Dry Active Yeast
- 1/2 teaspoon Sugar
- 1 1/4 Cups Warm Water
- 1 Cup Cake Flour, not self-rising
- 2 1/2 -3 Cups All-Purpose Flour
- 2 teaspoons Salt
- Olive Oil
Assembly
- 1 Tablespoon Unsalted Butter
- 2 Tablespoons Flour
- 1 Cup Heavy Cream
- 1/3 Cup Pesto, Click [Here] if you need a recipe
- 2 Tablespoons Parmesan Cheese, grated fine
- 1 Cup Shredded Mozzarella Cheese
- 1/2 Cup Shredded Provolone Cheese, (If I can’t find any I just ask the deli to slice off a hunk instead of doing sandwich slices so that I can shred it at home.))
- 1 Boneless Skinless Chicken Breast, cooked with salt and pepper and sliced thin or shredded
- 2 Cloves Roasted Garlic, minced (see note)
- 1/2 Cup Sun-Dried Tomatoes, sliced
Instructions
Dough
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Add the yeast and sugar to the warm water and allow it to sit for 10 minutes.
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In a large bowl, combine the cake flour, 2-1/2 cups of all-purpose flour, and salt.
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Add the yeast mixture to the flour and stir to form a soft dough.
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Using your hands, quickly and gently knead any scraps or flour into the dough.
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Coat a bowl with olive oil, and place the dough in the bowl, turning it once to coat with oil.
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Cover and let rise in a warm place.
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The dough should double in volume in about 1-1/2 hours, then flatten the dough and cut into 4 equal size pieces.
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Drape with a towel and make the sauce.
Sauce
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In a saucepan over medium heat add butter and let it start to bubble.
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Add flour and whisk for 1 min. It should form a ball.
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Slowly whisk in the heavy cream, pesto and Parmesan.
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Add salt and pepper if needed and taste for flavor.
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You can add a bit more pesto or cream depending on how strong you want the flavors.
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Press out the pizza dough and cover with creamy pesto sauce. As much or as little as you like.
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Top with cheeses, chicken, and roasted garlic.
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Bake 8-12 minutes at 500 degrees.
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Remove from the oven and top with Sun Dried tomatoes.
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Place remaining dough in a ziploc and refrigerate overnight or freeze for up to 3 weeks.
Recipe Notes
Store roasted garlic in the refrigerator in an airtight container for up to a week, or in oil for longer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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