Can pesto pizza be made ahead?

In short, yes, but there are a few components to this. -If you are making your own pizza dough, it can be made 1 to 2 days before and stored in the refrigerator. Then it has to sit out for at least 30 min to 3 hours to rise outside the fridge before using. -You could also shred the cheese the day before to get a jump start on putting together the ingredients. -If you're not using leftover chicken, cook and chop that the day before.

How to store leftovers

Store leftover pizza in ziplock bags, on baking sheets (covered with foil or plastic wrap) or in resealable containers. Keep refrigerated up to 3 days. Make sure to reheat leftovers until steaming hot.

How do I reheat leftovers?

Bake leftover chicken pesto pizza at 350 degrees F (on a baking sheet) for 10 minutes.

What determines the meltability of a cheese?

The moisture, fat content, and acidity all determine the meltability of the cheese. In this case, Fontina works perfectly with our recipe, and low-skim mozzarella is an easy second choice. You could also do a mixture of cheese if you'd like.

Chicken Pesto Pizza

Description

This super fast Chicken Pesto Pizza comes together in less than 30 minutes thanks to store-bought pizza dough, leftover chicken and ready-made pesto. The combination of the vibrant pesto and creamy cheeses is kid tested and approved! This easy pizza dinner is a great meal for a weeknight.

Ingredients

Scale

Flour for dusting
1 pound pizza dough, whole grain if desired, room temperature
1/2 cup basil pesto, homemade or store-bought
6 ounces fontina cheese, shredded (about 1 1/2 cup)
2 tablespoons grated Parmesan cheese, optional
1 cup chopped cooked chicken
1 small garlic clove, thinly sliced, optional
Pinch red pepper flake, optional
2 tablespoons chopped fresh basil, optional

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Instructions

Position the oven rack in the center of the oven. If using a pizza stone, place on the rack, while preheating for a minimum of 30 minutes. Preheat oven 500 degrees F.
On a lightly floured surface, roll with a rolling pin or shape, with lightly floured hands, the dough into a 12-inch circle.
Transfer to a large piece of parchment paper set on a pizza peel, cutting board or flat cookie sheet, adjusting to make sure it remains evenly in the circle. Create a raised edge around the outside crust by pressing outward with fingers on one hand and at the same time, using the fingers on the other hand pressing inward to create the 1 inch edge.
Spread pesto evenly over the dough, leaving a 1-inch border.
Sprinkle evenly with fontina cheese and Parmesan. Sprinkle chicken, garlic and red pepper flake, if using.
Bake in preheated oven, until edge of the pizza is golden and cheese is melted, 10 to 12 minutes.
Remove pizza from the oven. Cut into slices and sprinkle with chopped basil, if using.

Notes

If the dough is frozen, pull from the freezer and let thaw in the refrigerator overnight. Dough is easiest to work with at room temperature. Depending on your ambient temperature of the room pull the dough out ahead of time.

The pizza bakes directly on the parchment on the oven rack, or you can use a pizza stone or steel. The parchment will not burn but it may darken. Another alternative is to bake on a large rimmed baking sheet that is oiled and sprinkled with parchment. Find and know your oven. This pizza was baked in the middle rack for the most even cooking. But if you like a crispier crust, bake it on the lower rack. If you like your dough with the best oven proof, bake it on the top crust. Keep an eye on it in the last few minutes and get to know your oven.

Prep Time: 10 mins
Active Time: 15 mins
Cook Time: 12 mins
Category: Main Course
Method: Oven
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 286
Sugar: 0 g
Fat: 15 g
Carbohydrates: 25 g
Fiber: 0 g
Protein: 14 g