Parmesan Pesto Chicken Breast Crust Pizza
Ground chicken breast mixed with mozzarella forms a sturdy, protein-rich crust baked until golden. Topped with basil pesto, shaved Parmesan, cherry tomatoes, peppery arugula, and a balsamic glaze drizzle. Ready in under 30 minutes for a low-carb pizza alternative.
Ingredients
Instructions
- 1
Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
- 2
In a large bowl, mix ground chicken, Italian seasonings, and mozzarella cheese until just combined.
- 3
Press chicken mixture into a 1/4-inch-thick circle on the prepared baking sheet.
- 4
Bake until golden-brown and fully cooked through, about 15-20 minutes.
- 5
Top with a layer of pesto, shaved Parmesan, halved cherry tomatoes, and arugula.
- 6
Drizzle balsamic glaze over pizza and serve.
Tips
Press the chicken mixture evenly to ensure uniform cooking and a stable crust.
Check internal temperature reaches 165°F for food safety.
Add toppings after baking to keep arugula fresh and prevent wilting.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days.
Prepare and press the chicken crust mixture onto the baking sheet up to 4 hours ahead; cover and refrigerate until ready to bake.
Serve warm or at room temperature. Pairs well with a simple green salad or roasted vegetables.
Common Mistakes
Overmix the chicken and cheese to avoid a tough, dense crust.
Press the crust thinner than 1/4 inch to avoid undercooked center.
Add arugula before baking to avoid excessive wilting and bitter flavor.
Skip checking internal temperature to avoid foodborne illness risk.
Substitutions
Dairy-Free Swaps
General Alternatives
similar lean protein