Hello Friends! Welcome to Pizza and a Movie. Today, we have the delicious combination of pesto, chicken and tomato, with gooey, melty mozzarella. This is a simple combination that always works – not just on pizza. It’s great as a pasta dish too! For today’s movie, we are watching Supernova; the new Stanley Tucci, Colin Firth movie. It’s a poignant story about love, loss and letting go. It’s been a crazy week, and I hope you all ready for some pizza, I know I am! Let’s get to the recipe.
This pie today could not be simpler. There is virtually no prep. I have store-bought everything: pesto, rotisserie chicken, dough, shredded mozzarella…pulling the chicken and cutting the tomatoes is basically it. My new favorite brand of pesto is Le Grand. It’s vibrant in color and flavor, it tastes like homemade. For the tomatoes, slice one tomato into quarters; then remove the seeds and slice the quarters into 1/4″ thick slices. We want them to be meaty slices that will bring juicy texture and bite.
We will do this pie on a rectangular sheet tray, so I am going to form a crust and then just pull the dough out to get it to size. Preheat the oven to 450 degrees and lightly oil the sheet pan.
Brush or spoon the pesto over the dough, just enough to cover the bottom. Be sure to reserve some of the pesto, because we will dollop more on top.
Then, we go cheese, chicken, more cheese, tomatoes, and more pesto.
Top with a little more cheese and pop this gorgeous pie into the oven for about 15 minutes.
When it comes out of the oven, slide it out of the pan onto a cutting board. Then brush the crust with olive oil and sprinkle the crust with flaky sea salt. Give the whole pie a dusting of grated Parmesan and fresh cracked pepper.
Slice it up into squares and that’s it! I love the flaky sea salt and olive oil on the crust. It really brings out the flavor in the crust and overall, it’s a very satisfying pie.
Pesto Chicken Pizza!
Movie Night: Supernova
Ok folks, I am not gonna lie. This movie is tough to watch. But it’s worth it. Trust me. Stanley Tucci and Colin Firth play a long-time couple dealing with one of life’s most difficult things; letting go of your spouse with a terminal illness. This movie explores the difficulties, ethics and emotions surrounding one’s choice to end their life when faced with a debilitating terminal illness.
I read a criticism that Stanley Tucci and Colin Firth lacked chemistry as a couple. But I beg to differ. I felt they portrayed a realistic view of a 20-year old relationship; beautifully and quietly depicting a mature, loving and tender relationship. The cinematography is gorgeous and the soundtrack was perfectly chosen. Regardless of your relationship status, or whether or not you’ve personally been through losing a loved one with an illness, this movie will resonate with everyone.
Well, friends I hope you find a quiet 90 minutes to watch this beautiful movie. And of course, make this Pesto Chicken Pizza! If you missed it, last week we had the most amazing Quattro Formaggi – Four Cheese Pizza. Check it out! Remember to give me a follow and like my page over on facebook! Thanks so much for joining me today for Pizza and a Movie! Take care and be well, everyone. xo Kelly
Pesto Chicken Pizza
Pesto and chicken is a flavor combination made in heaven. Add juicy tomatoes and this pizza is as delicious as it is easy.
- 1 Prepared Pizza Dough, at room temperature
- ~1/4-1/2 cup Basil Pesto
- ~1 cup Shredded Mozzarella Cheese
- ~1 cup Shredded Chicken (use a rotisserie chicken, or if you have chicken leftovers!)
- 1 large Tomato, Sliced into 1/4" thick slices, seeds removed
- Olive Oil, to brush the baked crust
- Flaky Sea Salt, to sprinkle on the baked crust
- Fresh Cracked Pepper, for finishing
- Grated Parmesan, for finishing
Preheat oven to 450 degrees.
Lightly oil a small sheet tray.
Stretch or Roll dough out to a rectangle shape.
Lay dough in pan and let the crust come up the sides of the pan.
Brush or use a spoon to spread about half of the Pesto on the dough.
Sprinkle with mozzarella cheese, the chicken, then more mozzarella.
Arrange the tomato slices evenly on the pizza and dollop the remaining pesto around the pizza and finish with a little more mozzarella.
Bake for about 15 minutes, until the crust is golden and the cheese is bubbly.
As soon as it comes out of the oven, carefully ease it out of the pan onto a cutting board and brush the crust with olive oil.
Sprinkle flaky sea salt on the crust.
Top pizza with fresh cracked black pepper and grated parmesan cheese.
Slice into squares.