Chicken Pesto Pizza with Roasted Red Peppers and Asparagus

Chicken Pesto Pizza with Roasted Red Peppers and Asparagus


"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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25 m servings 417 cals
Serving size has been adjusted!

Original recipe yields 5 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  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.
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  • * 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.



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...

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!

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...

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

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.

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 ...

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

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 pepperon...

Wow, what fun, something different! I thoroughly enjoyed making and eating this pizza. The kids thought I was weird for making this until they tried it, then they too loved it. Used boneless chi...