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Herby Chicken Pesto Pizza

 delicious homemade pizza featuring a soft Greek yoghurt base topped with a vibrant green pesto sauce, grilled chicken, mozzarella and colourful vegetables. Perfect for sharing and ideal for an easy midweek dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 6 slices (3 slices as a main or 2 slices as a snack)
Course: Dinner, Lunch, Main Course
Cuisine: Italian, Mediterranean
Ingredients Equipment Method

Ingredients
  

Greek Yoghurt Pizza Base
  • 425 g self-raising flour wholemeal if preferred, plus extra for dusting
  • 400 g Greek yoghurt
Herby Pesto Sauce
  • 30 g fresh basil leaves
  • 15 g fresh mint leaves
  • 30 g baby spinach
  • 4 tbsp extra virgin olive oil
  • 15 g cashews
  • 100 g frozen peas
  • 2 garlic cloves
  • Juice of 1 lemon
  • Pinch of salt and black pepper
Toppings
  • 250 g grilled chicken breast diced
  • 1 medium courgette thinly sliced
  • 1 red bell pepper thinly sliced
  • 125 g mozzarella torn into small pieces
  • Handful of rocket to serve
  • 1 tbsp extra virgin olive oil for drizzling
  • Salt and black pepper to taste
Optional Garnishes
  • Extra fresh basil leaves
  • A sprinkle of chilli flakes
  • Freshly grated Parmesan cheese

Equipment

  • Large mixing bowl
  • Food processor or blender
  • Rolling Pin
  • Baking tray
  • Baking paper
  • Knife and chopping board
  • Measuring spoons

Method
 

Step 1: Prepare the Dough
  1. Preheat the oven to 200°C (180°C fan) and line one or two baking trays with baking parchment.
  2. In a large mixing bowl, combine the self-raising flour and Greek yoghurt until a dough forms. Transfer to a lightly floured surface and knead for 2–3 minutes until smooth and no longer sticky.
  3. Divide the dough into three equal portions.
Step 2: Make the Herby Pesto Sauce
  1. Add the basil, mint, spinach, extra virgin olive oil, cashews, frozen peas, garlic cloves, lemon juice, salt and black pepper to a food processor.
  2. Blend until smooth. If the pesto is too thick, add 1–2 tablespoons of water until you reach your desired consistency.
Step 3: Prepare the Toppings
  1. Thinly slice the courgette and red pepper.
  2. If not already cooked, season the chicken breast with a little salt and pepper and grill or pan-fry until cooked through. Allow to cool slightly before dicing into bite-sized pieces.
Step 4: Assemble the Pizzas
  1. Roll each dough ball into a medium-sized pizza (approximately 20–22cm in diameter) and place onto the prepared baking trays.
  2. Spread a generous layer of the herby pesto over each base, leaving a small border around the edges.
  3. Top evenly with the mozzarella, courgette slices, red pepper and grilled chicken pieces.
  4. Drizzle with a little extra virgin olive oil and season with black pepper.
Step 5: Bake
  1. Bake in the preheated oven for 18–20 minutes, or until the crust is golden and the cheese is bubbling and lightly browned.
Step 6: Serve
  1. Remove from the oven and scatter over the fresh rocket.
  2. Slice each pizza and serve immediately. These are best enjoyed fresh but can also be stored in an airtight container in the fridge for up to 2 days and reheated before serving.