Chicken Broccoli Pesto Pizza

Chicken Broccoli Pesto Pizza
Chicken Broccoli Pesto Pizza

Pita pockets can be used in so many recipes - I always make sure I have them on hand especially for homemade pizza. This chicken broccoli pesto pizza is a super quick recipe that is great for lunch or a light dinner. We keep grilled chicken in the fridge for just this type of meal. Broccoli is a great way to add nutrients as well as a fresh crispness and taste to this pizza. I make my pesto with walnuts and basil instead of pine nuts as I found out the hard way that I have an allergy to pine nuts. I also prefer home made pesto since I can control the amount of oil that goes in it. You can purchase pesto in the pasta section of the supermarket and it works really swell in this recipe. A few chopped Tomato Flakes add a touch of color and a lot of flavor.

The calories and sodium intake on nutritional info in this homemade pizza is a bit high due to the store bought pesto. You can shave both of these down by making your own.


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Category: Chicken, Pizza
  • 4 - 7 inch round pita pockets (we like the whole wheat)
  • 12 ounce grilled chicken, chopped or diced
  • 1 small head of broccoli, about 2 cups, chopped
  • 1/4 cup Tomato Flakes
  • 1 cup pesto sauce - store bought or fresh
  • 8 Tablespoons Parmesan cheese, grated
  • Pizza Seasoning
  • Crushed Red Pepper Flakes - optional
  1. Preheat oven to 350 degrees
  2. Place pita rounds on a baking tray and spread pesto sauce evenly over each pizza
  3. Divide chicken, broccoli, Tomato Flakes and Parmesan cheese and layer on each pizza
  4. Sprinkle with Pizza Seasoning and Crushed Red Pepper Flakes
  5. Put pizzas on a cookie sheet or warmed pizza stone and bake in the oven for about 15 minutes until the cheese on top is melted
  6. Let the pizza sit for a few minutes before cutting
  7. Cut and serve