Step 3: Bake the Pizza
Step 4: Slice and Serve
Rest the pizza: Once baked, remove the pizza from the oven and let it rest for 2-3 minutes to allow the cheese to set slightly, making it easier to slice.
Slice and serve: Use a pizza cutter or a sharp knife to cut the pizza into slices. Serve hot, garnished with additional Parmesan or fresh basil if desired.
Cooking Tips
Pre-cooking the crust: If you prefer a crispier crust, you can pre-bake the pizza dough for 5-7 minutes before adding the toppings. This will help the center of the pizza cook evenly and prevent sogginess from the pesto and other toppings.
Pesto variations: If sundried tomato pesto isn’t available, you can substitute it with regular basil pesto or even a marinara sauce. Each sauce will bring its own unique flavor to the pizza.
Make it spicy: If you love extra heat, feel free to sprinkle red pepper flakes over the pizza before baking. The spicy salami already adds a kick, but red pepper flakes will intensify the spice.
Using pre-cooked chicken: This recipe is perfect for using up leftover cooked chicken, such as from a rotisserie chicken. If you’re starting with raw chicken, you can quickly grill or pan-fry it with some olive oil, salt, and pepper before shredding it.
Cheese options: Mozzarella and Parmesan are a classic combination, but you can experiment with other cheeses like gouda, fontina, or pecorino for different flavor profiles.
Storage
Nutritional Facts (Per Serving, Based on 8 Slices)
Calories: 350 kcal
Protein: 25 g
Carbohydrates: 30 g
Fat: 15 g
Fiber: 2 g
Sugar: 3 g
Sodium: 850 mg
Calcium: 25% DV
Iron: 12% DV
