Pesto Chicken Pizza

This easy pesto chicken pizza is topped with rotisserie chicken, kalamata olives, tangy red onions, and crumbly feta for a refreshing take on pizza.

Pizza fixes everything.

When it’s mid-winter with no end in sight, it’s almost Friday, and you’re just tired of all the bullshit… PIZZA. Pizza fixes everything—and homemade is even better, especially when it’s easy enough to accomplish on a weeknight. Not to mention, making pizza is just fun, plain and simple. Especially with loved ones. Whether it be with your significant other, your kids, your BFF, whatever—date night pizza is never a shitty idea. And for those of you who plan to celebrate a special occasion, skip the overcrowded restaurants! Instead, kick back and make a cast iron skillet pizza together. If your relationship is really comfortable, do it in jogging pants.

Woo’d by the skillet.

We’ve been watching a lot of Brad Leone videos in this house lately. Brad is one of the many talented faces over at Bon Appétit and his videos are incredibly amusing. (The editing is brilliant!) We recently caught an episode where Brad made the most drool-worthy skillet pizza and, because I am the way that I am, I haven’t stopped thinking about it since.

So, I wanted to pop in and throw this cast iron skillet pizza together for you just in time for the weekend.

Pesto Chicken Pizza.

When the craving for pizza hits (which is basically always), I usually reach for the classic marina-slathered pie full of stretchy mozzarella, salty pepperoni, and mushrooms; briny green olives if I’m feeling extra. But when making pizza at home, I feel like going beyond the usual is necessary. Exploring is a must.

The Mediterranean flavor combination I went for here is reminiscent of a flatbread I mowed down at one of my fave Italian joints here in Raleigh. It was hands down the best pesto pizza I’ve ever had! It had all of the right elements going for it: zesty red onions, salty olives, tender chopped chicken, crumbly feta, and an Italian blend of mozzarella, provolone, asiago, parmesan, romano, and fontina.

This pizza can easily be made vegetarian by omitting the chicken—and the feta, if you avoid rennet.

Cast Iron Skillet Pizza.

So. Why the cast iron skillet as opposed to a pan? Besides the fact that you end up with a beautiful perfectly imperfect rustic pizza, the crust is guaranteed to end up crispy on the outside, and wonderfully chewy within. As someone who grew up leaving pizza crusts on her plate, I can tell you that I refuse to do so with this good stuff. (Or maybe I’ve just grown up. Either way… )

It also helps to flavor your crust! With this gem, I slathered the outer crust with some olive oil and sprinkled it with garlic salt. BEST.

How to make Pesto chicken pizza in a cast iron skillet.

Please note—you absolutely do not have to make this recipe in a skillet. You can form our dough recipe into any pizza pan.

Other pizzas to consider:

• Grandma Pizza Pie
• Sausage and Roasted Red Pepper Pizza
• Veggie Deluxe Pizza
• Chicken Fajita Pizza

If you try this recipe or create your own variation, let me know in the comments! I love connecting with you.

Also, snap a photo and tag me on the Insta @killing__thyme and be featured in our newsletter.

Cook ModePrevent your screen from going dark

Pesto Chicken Pizza {Cast Iron Skillet Pizza}

This easy pesto chicken pizza is topped with rotisserie chicken, kalamata olives, tangy red onions, and crumbly feta for a refreshing take on pizza.

No ratings yet

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 6 servings

Author: Dana Sandonato

Equipment

• cast iron skillet

Ingredients

• 1 lb fresh pizza dough Try our easy recipe!
• 1 TBSP all purpose flour
• 1 tsp corn meal
• 1/4 cup basil pesto
• 1-2 cups shredded cheese (I used an Italian blend in this recipe; you can use straight up mozzarella if you want.) I indicate 1-2 cups, but seriously, put as much or as little cheese as you want.
• 1 cup roughly chopped cooked chicken I like to use ready-to-eat rotisserie chicken from the grocery store.
• 1/2 cup sliced kalamata olives
• 1/4 cup thinly sliced red onion
• 1/2 cup crumbled feta
• 1 TBSP olive oil
• 2 tsp garlic salt, more or less depending on preference

Instructions

• Preheat the oven to 525˚F or as hot as it can go up to that point. (Don't use your broiler, however. That will burn your pizza and ruin your day.)
• Lightly flour a clean and flat surface. Remove your dough from its packaging and roll the dough out, working it into a nice flat round.
• Place your cast iron pan onto the stove over medium-high heat to preheat the pan. You want your pan to be hot, but not smoking. Once your pan is nice and hot, remove it from the stove (with oven mitts on, please!) and place it on a heat resistant surface. Sprinkle the hot pan with some flour and some cornmeal, then carefully place the dough into the pan. Press and pull the sides of the dough up the rim of the pan to create your crust surface and distribute the dough evenly. Avoid creating thin patches! 
• Slather the pesto in the center of the dough. Leave about 1/2-1" around the edges for your crust. Then top the pizza with your shredded cheese, chicken, olives, red onions, and feta.
• Brush the edges (crust) with olive oil, then sprinkle with some garlic salt for a nice garlicky crust.
• Again, using oven mitts, transfer the pizza into the oven and let it bake for 10-15 minutes, or until the cheese is melted, bubbling, and slightly golden.
• Once the pizza is ready, remove it from the oven and let it rest for a few minutes. Then, dig in.

Notes

*Any cast iron skillet close in size to 9-12" should work just fine. Just remember that the bigger the skillet, the thinner the crust will be. So this is all a matter of preference. (And your pizza should be the way that YOU want it :) )