Chicken-Pesto Greek Style Pizza

Homemade Chicken Pesto Greek Pizza - An Oregon Cottage

I love our homemade pizza nights. If it were up to me, we’d have pizza weekly, but Brian loves burgers and fries, so we’ve compromised to alternate Pizza and Burgers on Saturdays.

I have to be satisfied with just a couple times a month. Sigh.

And this pizza? My absolute favorite. Mmmmm.

It’s also super easy and quicker than ordering a pizza. Not to mention about 1/3 of the price.

Start the pizza by making a batch of my quick and easy pizza dough, let it sit for 15 to 20 minutes, and then roll it out in a pan (or a pizza stone) that’s been lightly sprinkled with cornmeal. Here I’m using a cookie sheet to make a medium/large pizza. I like thick crusts so I build the edges up, but my daughter doesn’t, so when she makes the pizza she rolls it all flat.

There’s another reason to make your own- you can tailor it to your tastes.

Then prebake it in a 425 degree oven for about 8 minutes. I always pre-bake when I’m using a lot of toppings like this pizza, ’cause I’ve had too many times where the pizza is burned on the edges, but raw in the middle. This step ensures an evenly baked crust even when loaded with toppings.

After the prebake, spread a layer of pesto over the dough. I’m using a jar of my Frugal Pesto (why frugal? Well, there’s a secret, inexpensive ingredient…) that I froze from last season’s basil harvest. I make and freeze enough each season to be able to use it on pizza, bread, or in Creamy Pesto Pasta for the rest of the year.

Add a layer of shredded mozzarella next and then evenly distribute chopped, cooked chicken over the cheese.

Next up are the vegetables: canned quartered artichoke hearts, canned (or sauteed) mushrooms, chopped sweet onion, home-dried tomatoes (packed in olive oil and kept this way), and sliced kalamata olives.

A note about the dried tomatoes: when using them on something like pizza that cooks hot and quick, it’s important to have them on a bottom layer, or at least pushed into the sauce and cheese, otherwise they will burn.

After the vegetable layer, all that’s left is to sprinkle on some feta cheese and freshly grated Parmesan.

I learned this trick with pizza a while ago: always end the layers with some cheese (usually Parmesan) which helps all the toppings meld together and stay on when eating after it’s cooked.

Plus, hello…it’s more cheese!

Pop it back in the 425 oven for another 10 minutes or so, until the crust is brown and the toppings are cooked and browning as well.

Transfer the pizza from the pan to a large cutting board and slice with a pizza cutter or knife. When using a cookie sheet, I cut 12 narrower pieces – 6 on each side – so that every piece has some crust.

This pizza is so good, it seriously makes me want to go over my one-piece-portion-control-limit. This is definitely one of the times where I put aside leftovers with my name on them for the next day, ’cause I don’t want anyone eating my piece.

It’s pretty much this pizza that finally prompted me to buy a toaster oven this last year because it comes out almost like it’s fresh-from-the-oven again.


Chicken-Pesto Greek Style Pizza

  • One batch Quick and Easy Pizza Dough  (scroll down to the bottom of the post for the recipe)
  • cornmeal for the pan
  • 1/2-3/4 c. prepared pesto (here’s an easy, frugal pesto recipe)
  • 2 c. shredded mozzarella
  • 1-1/2 c. cooked, chopped chicken
  • 1/4 to 1/2 c. each of the following: quartered artichoke hearts, mushrooms, chopped onions, chopped dried tomatoes, and sliced kalamata olives
  • 3/4 to 1 c. crumbled feta cheese
  • 1/2 c. freshly grated Parmesan cheese
  1. Make the pizza dough and let it rest 15 to 20 minutes while the oven is preheating to 425 degrees. Prepare a medium size baking sheet or a pizza pan/stone by lightly sprinkling with cornmeal.
  2. Roll and press the dough to fit the pan, building up the edges if you desire a thicker crust, or just rolling flat for a thinner-style.
  3. Prebake the rolled-out crust for 8-10 minutes. If the crust develops a bubble (or two), just gently push down on them with a spatula to deflate after removing from the oven.
  4. Spread the partially baked crust with pesto, sprinkle with mozzarella, and distribute the chicken evenly over the crust.
  5. Add all the vegetables in even layers, starting with the dried tomatoes so they are towards the bottom.
  6. Top with the feta and Parmesan cheeses.
  7. Bake in the 425 degree oven for 8-12 minutes more or until the crust is nicely browned and the cheeses melting and starting to color.
  8. Transfer to a large cutting board before cutting into serving pieces.

Makes one pizza, about 10-12 slices


Like more recipes like this- easy and from scratch? Get FREE email updates from An Oregon Cottage or subscribe by RSS.

This is linked to Saturday Nite SpecialWeekend Wrap-up, and 2013 Countdown: Main Dishes.


  1. Anonymous says

    good morning jami,
    i was just reading your pesto recipe and am going to try the sunflower seed suggestion when i make pesto next which i think will be next week as my basil is coming in nicely. sorry for the run on sentence there. my question is do you use raw, roasted, unsalted, salted seeds in your pesto? thank you for many dinner inspirations in the last several months since discovering your blog. jennifer

    • says

      Hey, Jennifer! Lucky you to be “in the basil” already- I’m still looking at little 5-inch plants, willing them to grow. :-)

      As for your question, I usually buy roasted, salted seeds because we eat them in other ways. When I use them, I decrease the salt a bit to accommodate. If you’re just buying for the pesto, you can use whatever type you prefer! Hope you like it as much as we do. :-)

    • Anonymous says

      thank you…. i have roasted salted in the pantry as i love them on sandwiches so perfect. yes, we are lucky to be “in the basil” one of the perks of san diego i guess. jennifer

  2. Tami says

    Yumm-o! This is a good pizza for me to make 1/2 chicken for hubby and 1/2 veggie for me.

    I just got a toaster oven for my birthday in may ( we actually started go shopping together and picking our own gifts for birthdays so as not to buy something we “think” each other will love only to never see it again…..such a waste of money ) I bought the $99 cuisinart at Costco and I love it! 3 minutes to preheat to 350.It is a great size for 2 people, I use it more than my big oven now. I can’t wait to use it this summer when we don’t want to heat the house up( which was my reason for wanting one). It is small enough I can easily carry it to my craft room if it puts out to much heat. I use my dehydrator and once in a while a crockpot in the craft room, shut the door and it works out great.

  3. says

    Hi Jami, Sunday evening here in England. I just made this pizza using your quick pizza dough recipe (which I made in the bread making machine which has a dough programme) and your frugal pesto (for which I used raw sunflower seeds). I also substituted Quorn chicken pieces (vegetarian) for the chicken (I just griddled them first) and I used some roasted skinned red peppers and pickled jalapenos. It was absolutely delicious! I cut it into 9 as I didn’t spot your tip about 12 pieces till just now. Lee had 3.5, I had 2.5 and there are 3 leftover. Not sure who will get to eat them . . . . :-)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>