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.
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Servings: 6 servings
Equipment
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 :) )