Chicken Pesto Pizza with Roasted Red Peppers and Asparagus Recipe -
Chicken Pesto Pizza with Roasted Red Peppers and Asparagus Recipe
  • READY IN 25 mins

Chicken Pesto Pizza with Roasted Red Peppers and Asparagus

Recipe by  

"Bake and enjoy this aromatic homemade pizza, made with basil pesto as the sauce, and topped with canned chicken, asparagus and roasted red bell peppers. With canned chicken as the topping, it's a lean, yet protein-rich dish, prepared in less than 30 minutes--with recipe-ready ingredients."

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Original recipe makes 5 servings Change Servings


  1. Heat oven to 400 degrees F. Brown chicken with onion and garlic in olive oil in a medium, non-stick skillet. Remove from heat; blend with 2 tablespoons pesto sauce; set aside.
  2. Lightly coat a 9x12-inch baking sheet or a 14-inch pizza stone with vegetable oil spray. Press or roll dough onto baking sheet or pizza stone to desired thickness. Spread remaining 2 tablespoons pesto sauce over dough, leaving a 1-inch edge. Arrange chicken mixture, asparagus and roasted red peppers on top. Sprinkle with cheeses. Bake for 12 to 15 minutes until cheeses melt and crust is lightly browned.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins


  • * To roast peppers, cut them in quarters and remove membranes and seeds. Broil peppers skin side up on a baking sheet until skins are blackened. Remove from oven, place in a paper bag, close bag, and let peppers sweat for about 15 minutes until skins come loose. Cool, then remove peel.

Reviews More Reviews

Sep 20, 2010

This was so good! I have to make it every week now for the fam. I replaced the chicken with sauteed shrimp and it is even better. Also used yellow peppers once when no red to be found and that was very good too, and pretty

Sep 08, 2010

Super spectacular. I am a collector of pizza recipes and this is definitely in the top 5. I used chicken breast instead of canned chicken and extra pesto. SOOOOO good!

Dec 08, 2009

This came out of the oven looking very impressive and tasted great with a couple modifications. The pesto flavor was too overpowering and made the pizza kind of dry (this may have just been the pesto I used). I ended up putting pizza sauce on top of everything and sticking it back into the oven to heat it up. I would suggest adding pizza sauce to this and not solely using the pesto, it really improved the taste. I also tried canned asparagus for the first time, something I will never do again, definitely a vegetable that needs to be fresh. And the directions on roasting red peppers were great and mine turned out perfect!

Jul 12, 2010

Asparagus is a great topping for pizzas; used previously frozen ones. I made the pizza with only vegetables and even added some canned pineapples.

Jun 08, 2010

Thought this recipe was great! Awesome for a light summer lunch. I followed this recipe and didn't find the need for and changes. I did dip it in ranch but that's just me.

Aug 12, 2010

this has been our favorite dish so far. a little tough to make the crust of the pizza but got the hang of it after awhile. I had to triple the recipe to make for 7 people with only a few slices left over. it was so yummy and we will definitely make it again!!

May 27, 2011

Good taste with pineapple added. We always use wheat tortillas as the crust for 6 minutes in the toaster oven.

Feb 25, 2011

Excellent! I made some changes. *I did not use the onion. *Next time I will boil some chicken breast as canned chicken is high in sodium and CL. *added marinated artichokes and turkey pepperoni *omitted the asparagus, peppers and feta *Used veggie cheese *used 2 packages of pizza dough *Baked at 425 like the pizza dough package instructed I used the liquid from the marinated artichokes in the chicken mixture while it cooked in the skillet. For baking I baked it for 12 mins and then added the veggie cheese and baked for another 2 mins


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  • Calories
  • 417 kcal
  • 21%
  • Carbohydrates
  • 32.5 g
  • 10%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 20.7 g
  • 32%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 24 g
  • 48%
  • Sodium
  • 891 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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