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Five Cheese Garlic Chicken and Pesto Pizza

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  • Author: Aberdeen's Kitchen
  • Total Time: 35 mins
  • Yield: 8-10 slices 1x


Units Scale
  • 1 pizza dough, homemade or store bought
  • 2 1/2 cups packed fresh basil leaves
  • 1/2 cup shredded Parmesan cheese
  • 1/3 cup raw pine nuts
  • 3 tablespoons minced garlic
  • 1/2 cup +2 tablespoons olive oil
  • 2-3 thinly sliced chicken breasts
  • 2-3 tablespoons minced garlic,
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup shredded asiago cheese


  1. Preheat oven to 425˚F.
  2. Roll pizza dough into a 12" circle. Place in refrigerator to chill.
  3. Make chicken: Drizzle a little olive oil into a skillet and cook chicken over medium-high heat until the inside is no longer pink, about 7-10 minutes. Add garlic and cook for another 20-30 seconds until fragrant. Remove from heat.
  4. Meanwhile, make pesto sauce: Using a food processor, pulse pine nuts and basil leaves together several times. While processor is on, slowly pour in olive oil until fully combined. Add parmesan and garlic and pulse until completely mixed.
  5. Spread pesto on chilled pizza dough. Top with mozzarella, cheddar, feta, parmesan and asiago cheeses and then with the cooked garlic chicken.
  6. Place the pizza on a round pizza pan, or baking sheet and put on the middle rack in the oven. Bake for 15 minutes, until cheese is melted and crust is golden. Serve immediately.
  • Prep Time: 10 mins
  • Cook Time: 25 mins