fbpx Chicken, Pesto and Roasted Red Pepper Pizza | Burnett Dairy Skip to main content

Chicken, Pesto and Roasted Red Pepper Pizza

Prep Time
20 min

Cook Time
20 min



Cuisine Type

Cheese Types

Chicken, Pesto and Roasted Red Pepper Pizza

Recipe Description

Pesto, chicken and our creamy Roasted Red Pepper and Cracked Peppercorn Cheddar Gruyere make the perfect trio in this artisan specialty!



  • 1 3/4 cups all-purpose flour (approx.) 
  • 3/4 cup warm water (approx. 105°F to 115°F)  
  • 1 1/4 tsp instant active dry yeast  
  • 1 tsp granulated sugar  
  • 1 tbsp olive oil (approx.)
  • 1 tsp salt  


  • 1 cup fresh basil 
  • 1 tbsp toasted pine nuts 
  • 1 large clove garlic
  • 1/4 cup olive oil
  • 1/4 cup grated Parmesan cheese 
  • 1/4 tsp each salt and pepper


  • 1/3 cup basil pesto
  • 3/4 cup shredded cooked chicken
  • 2 tbsp pine nuts
  • 1 1/4 cups shredded Wood River Creamery™ Roasted Red Pepper and Cracked Peppercorn cheese
  • 1/2 cup chopped roasted red peppers



In a bowl, stir together 1/4 cup flour, warm water, yeast and sugar; let stand for 5 to 10 minutes or until mixture starts to look bubbly and frothy. Using a wooden spoon, stir in olive oil, remaining flour and salt to make loose dough. Transfer to lightly floured surface; knead for 10 to 15 minutes, adding flour as needed, to make soft, elastic, and slightly sticky dough.

Form dough into ball; transfer to lightly greased bowl. Brush top of dough lightly with oil; cover with wet kitchen towel. Let stand in warm spot for about 2 hours or until doubled in size. Punch down dough; transfer to airtight container or resealable plastic bag. Refrigerate overnight; let stand at room temperature for 2 hours. 


In a food processor, pulse together basil, pine nuts and garlic until well combined. Slowly add olive oil, pulsing until smooth. Stir in Parmesan, salt and pepper.

Pizza Assembly

Preheat oven to 450˚F. On lightly floured surface, roll out dough into 8-inch round. Using hands, stretch dough into 12-inch round, about 1/4-inch thick. Transfer to lightly greased 12-inch pizza pan.  

Brush pizza dough with homemade pesto. Scatter chicken and pine nuts over top; sprinkle with cheese. Scatter roasted red peppers over top. 

Bake until crust is golden brown and cheese is bubbling, 15 to 20 minutes.

Tip: Substitute 1 lb store-bought pizza dough for homemade dough. Substitute store-bought pesto for homemade.

You May Also Like

Cheese: Cheddar Gruyere
Cuisine: Entrees

Seared NY Strip Steak with Smoked Cracked Peppercorn Cheese Sauce

Perfectly seared New York strip steak is paired with a rich pan sauce for a delicious meal featuring Wood River Creamery Smoked C

Mushroom and Swiss-Stuffed Chicken with Wine Sauce
Cuisine: Entrees

Mushroom and Swiss-Stuffed Chicken with Wine Sauce

Bring fine dining right to your home. Perfect for holidays, special occasions, or any night of the week.

Cuisine: Entrees

The Nduja Grilled Cheese

Ordinary to extraordinary! High-quality Mozzarella and Muenster cheeses melt to a gooey-perfection grilled cheese sandwich!