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Roasted Pesto Chicken Pizza

April 30, 2019
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Roast Pesto Chicken Pizza What do you do with leftover roast chicken and cauliflower??? Well, you make individual, homemade pizzas, of course!

  • One large pizza dough from a pizzeria cut into four pieces
  • ¼ cup all-purpose flour

Preheat convection oven (preferred) to 450 degrees F.

Take one piece and form into a round ball and using some of the all-purpose flour roll into a 9-inch circle. Keep aside. Repeat with the other three pieces.

  • 1 cup fresh tomato sauce
  • 1 cup shredded mozzarella

Spread the tomato sauce on each rolled out pizza dough. Sprinkle the shredded cheese evenly and keep aside.

  • 1 cup leftover roast chicken, potatoes and cauliflower- cut into small pieces
  • Salt
  • Pepper

Add a quarter cup of the roast chicken mixture on top of each pizza and bake for 8 to 10 minutes. Sprinkle with salt and pepper. Serve hot.

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