Roasted Broccoli French Bread Pizza with Pesto and Chicken
A hearty weeknight meal that transforms French bread into crispy pizza topped with homemade basil pesto, tender rotisserie chicken, roasted red peppers, and melted provolone. The roasted broccoli side, tossed with balsamic vinegar and red pepper flakes, adds a nutritious complement. Perfect for busy families seeking a satisfying dinner that requires minimal prep but delivers restaurant-quality flavors.
Ingredients
- 1 ½ lbs broccoli, florets
- 1 Tbsp cooking oil
- 2 tsp balsamic vinegar
- ¼ tsp red pepper flakes
- 1 tsp lemon juice
- ½ rotisserie chicken, meat shredded
- 2 roasted red bell peppers, sliced from jar
- 1 French bread, large, halved lengthwise
- 8 slices provolone cheese
- 2 Tbsp pine nuts, sub walnuts
- 1 clove garlic, peeled
- 1 oz parmesan cheese(optional)
- 1 ½ oz fresh basil
- 2 tsp lemon juice
- 4 Tbsp olive oil
Instructions
- 1
Heat oven to 425F with one rack in upper third and one in lower third
- 2
Toss broccoli with cooking oil, vinegar, red pepper flakes, salt and pepper, spread on sheet pan
- 3
Roast broccoli on lower rack, shaking pan halfway through, until golden and tender
- 4
Halve French bread lengthwise, place cut side up on second sheet pan
- 5
Bake bread on top rack 5 minutes to crisp
- 6
Spread basil pesto over bread, top with chicken, bell peppers, and provolone
- 7
Bake pizza until cheese is golden and bubbling and edges are crisp
- 8
Cool pizza 5 minutes before slicing
- 9
Squeeze lemon juice over roasted broccoli
- 10
Serve pizza with broccoli on the side
Tips
Toast the bread first to prevent soggy pizza - this 5-minute step creates a barrier that keeps toppings from making the base mushy.
Save time by using store-bought rotisserie chicken and jarred roasted peppers instead of preparing from scratch.
Make extra pesto and freeze in ice cube trays for quick weeknight meals later.
Good to Know
Store leftover pizza covered in refrigerator up to 3 days. Reheat in 350F oven until warmed through.
Make pesto up to 3 days ahead and refrigerate covered. Assemble pizzas and refrigerate up to 4 hours before baking.
Serve immediately while cheese is hot and bubbly. Cut into portions with sharp knife or pizza wheel.
Common Mistakes
Skip toasting the bread to avoid soggy pizza base that won't hold toppings properly.
Overload with toppings to avoid uneven cooking and soggy centers.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make the pesto ahead of time?
Yes, homemade pesto keeps covered in the refrigerator for up to one week or frozen for up to 3 months in ice cube trays.
What if I don't have rotisserie chicken?
Use any cooked chicken, leftover turkey, or even cooked sausage. Just shred or slice into bite-sized pieces before adding to pizza.
How long does leftover pizza keep?
Store covered in refrigerator for up to 3 days. Reheat in 350F oven for best results rather than microwave.