Pesto Ricotta Pizza with Grilled Chicken and Artichokes
This pesto ricotta pizza is equal parts delicious and unique, featuring artichokes, onion, grilled chicken, and balsamic glaze. It hits the spot every time!
Equipment
Ingredients
- 425 grams pizza dough
Toppings
- ½ cup basil pesto plus 1 tablespoon for tossing with chicken
- 2.5 ounces grilled chicken diced
- 3 ounces quartered artichoke hearts drained and rinsed
- 2 teaspoons olive oil
- 4 ounces ricotta cheese
- 4 ounces mozzarella cheese shredded
- 1 ounce red onion sliced
- 1 to 2 tablespoons grated parmesan cheese
- Balsamic glaze
Instructions
- Preheat the oven to 525 degrees F and lightly oil and flour a pizza pan.
- Prepare the toppings:In a small bowl, combine diced chicken and about 1 tablespoon of pesto, then set aside.In a small frying pan over medium-low heat, sauté the artichokes in olive oil until slightly softened and lightly browned, about 2 to 3 minutes.Fill a piping bag with the ricotta cheese and set aside. See notes for detailed instructions.
- With lightly floured hands, stretch the pizza dough into a roughly 14-inch circle to fit the pan.
- Now, top the pizza:Spread the pesto over the whole pizza in an even layer, leaving about a half-inch crust.Top with diced chicken, then pipe the ricotta in a spiral pattern from the outside edge of the pizza to the center.Top with mozzarella, artichokes, and red onion, then a sprinkle of grated parmesan cheese.
- Bake until the cheese is golden brown and bubbly and the crust is lightly browned, about 12 to 15 minutes.
- Let the pizza cool for about 2 minutes before topping with a generous drizzle of balsamic glaze. Slice and serve hot.
Notes
Pizza dough: Any standard pizza dough will work for this recipe. We like to make ours from scratch using the same day pizza dough recipe from Ken Forkish’s Flour Water Salt Yeast cookbook. But you can also use store bought!
Grilled chicken: Use any kind of grilled chicken, fresh or leftovers. When we make it fresh for this pizza, we like to marinate the chicken in vegetable oil, red wine vinegar, and sea salt for about 20 minutes before grilling.
Balsamic glaze: You can typically find balsamic glaze in squeeze bottles next to the balsamic vinegar at the grocery store. You can also make your own at home by reducing balsamic vinegar with brown sugar.
Piping the ricotta: Piping the ricotta helps ensure even distribution, so you get a little in every bite. It’s worth the extra effort! You can make a piping bag out of a zip-top plastic bag by filling one corner of it with the ricotta, twisting the top of the bag to partially seal it instead of zipping it closed, and snipping off a small section of the corner to pipe the ricotta out of.
Baking temperature and time: These will vary based on the type of pizza dough you’re using. If using store bought, check the package instructions for guidance. If making dough from scratch, reference the dough recipe for baking temperatures and times.
Serving suggestions: This pizza makes a delicious weeknight dinner for two! It's especially easy if you have leftover grilled chicken to use up. We also love making this pizza for date nights at home.
Storing and reheating leftovers: Store leftovers in the fridge for up to 4 days. You can wrap it in foil or store it in an airtight bag or container. Reheat in the oven at 350 degrees F for about 10 minutes, or until warm.
Nutrition
Serving: 1slice | Calories: 379kcal | Carbohydrates: 38g | Protein: 13g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 908mg | Potassium: 43mg | Fiber: 2g | Sugar: 6g | Vitamin A: 778IU | Vitamin C: 3mg | Calcium: 179mg | Iron: 2mg
