Chicken Pesto Pizza with Spinach Salad is fresh, flavorful, and easy—perfect for weeknight dinners, casual gatherings, or a balanced Italian-inspired meal.

Why You’ll Love This Recipe

This recipe combines indulgence and health in the best way. The pizza is loaded with lean protein and flavorful pesto, while the salad provides a fresh, crisp contrast. Whether you’re looking for a quick weeknight meal or something new to serve guests, this dish is a crowd-pleaser. Plus, it’s ready in under 30 minutes.

Ingredients

For the Pizza:

1 prepared whole-wheat pizza crust
1/2 cup pesto sauce
1 cup cooked chicken breast, shredded

1 cup shredded mozzarella cheese
1/4 cup red onion, thinly sliced
1/4 cup cherry tomatoes, halved

For the Spinach Salad:

4 cups baby spinach
1/2 cucumber, sliced

1/4 cup red onion, thinly sliced
1/4 cup feta cheese, crumbled
2 tablespoons olive oil

1 tablespoon balsamic vinegar
Salt and black pepper to taste

Directions

Preheat the oven to 425°F (220°C).

Place the prepared pizza crust on a baking sheet or pizza stone. Spread the pesto sauce evenly over the crust.
Top with shredded chicken, mozzarella cheese, red onion, and cherry tomatoes.
Bake for 12–15 minutes, until the cheese is melted and bubbly and the crust is golden.

While the pizza bakes, prepare the salad: in a large bowl, combine spinach, cucumber, red onion, and feta cheese.
In a small bowl, whisk together olive oil and balsamic vinegar. Drizzle over the salad and toss gently to coat.
Slice the pizza and serve hot with the spinach salad on the side.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes

Total Time: 25 minutes
Calories per serving: Approximately 365 kcal

Variations

Vegetarian version: Skip the chicken or substitute with grilled tofu or roasted vegetables.

Crust swap: Try cauliflower crust or gluten-free crust if you have dietary restrictions.
Cheese twist: Use goat cheese or provolone for a different flavor profile.
Add-ins: Sprinkle pine nuts or sun-dried tomatoes for added texture and taste.

Spicy kick: Add red pepper flakes or sliced jalapeños to the pizza before baking.

Storage/Reheating

Storage: Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Keep the salad and dressing separate to maintain freshness.
Reheating: Reheat pizza slices in the oven at 350°F (175°C) for about 8–10 minutes or until warmed through. The salad is best enjoyed fresh but can be stored (undressed) in the fridge for 1–2 days.

FAQs

What type of pesto works best for this recipe?

Traditional basil pesto is perfect, but you can also try arugula, kale, or sun-dried tomato pesto for variety.

Can I use store-bought pizza crust?

Yes, a pre-made whole-wheat or thin crust works great and saves time.

Can I make this recipe ahead of time?

You can prep the toppings and salad ingredients ahead, but it’s best to bake the pizza fresh for optimal texture.

Is this pizza freezer-friendly?

It’s best enjoyed fresh, but you can freeze baked slices. Reheat in the oven for best results.

Can I use rotisserie chicken?

Absolutely. Rotisserie chicken is a convenient and flavorful option for this recipe.

Can I make the salad dressing creamier?

Yes, you can add a spoonful of Greek yogurt or a touch of honey mustard for a creamier vinaigrette.

What can I use instead of mozzarella?

Try provolone, fontina, or a pizza blend cheese for different flavor and texture.

Can I add more toppings to the pizza?

Sure! Bell peppers, olives, mushrooms, or artichokes all make great additions.

How do I keep the salad from getting soggy?

Dress the salad just before serving, or keep the dressing separate until mealtime.

Is this recipe kid-friendly?

Yes, the flavors are mild and appealing. You can also customize the toppings to suit kids’ tastes.

Conclusion

Chicken Pesto Pizza with Spinach Salad is the ideal blend of comforting and nourishing. It’s fast, flavorful, and flexible enough to suit different tastes and dietary needs. Whether you’re serving it to your family or enjoying a solo dinner, this recipe brings ease and satisfaction to your table.

Explore More Fresh & Flavorful Dishes

Love the vibrant, herby notes in this Chicken Pesto Pizza with Spinach Salad? Keep the inspiration going with these flavorful, easy-to-make meals from our kitchen! Try the comfort-packed Chicken Pot Pie Pasta for a hearty weeknight favorite. For a more refined bite, this Roasted Garlic Chicken Herb White Pizza offers a beautiful twist on traditional pizza. If you enjoy fusion flavors, don’t miss our Pesto Chicken Caprese Flatbread. Need a crowd-pleaser with protein power? Whip up the Creamy Basil Tomato Chicken Pasta Bake next. And for a fresh handheld meal, check out the Chicken Caesar Salad Pizza Wrap—perfect for lunch or dinner on the go.

Chicken Pesto Pizza with Spinach Salad

Author: Chef Clara

Print Recipe

Description

A light and flavorful pizza topped with chicken, pesto, and melty mozzarella cheese, paired with a refreshing spinach salad for a balanced and satisfying meal.

Ingredients

Scale

1 prepared whole-wheat pizza crust
1/2 cup pesto sauce
1 cup cooked chicken breast, shredded

1 cup shredded mozzarella cheese
1/4 cup red onion, thinly sliced
1/4 cup cherry tomatoes, halved

4 cups baby spinach
1/2 cucumber, sliced
1/4 cup red onion, thinly sliced

1/4 cup feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon balsamic vinegar

Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F (220°C).

Place the prepared pizza crust on a baking sheet or pizza stone. Spread pesto sauce evenly over the crust.
Top with shredded chicken, mozzarella cheese, red onion, and cherry tomatoes.
Bake for 12–15 minutes, until the cheese is melted and bubbly and the crust is golden.

While the pizza bakes, prepare the salad by combining spinach, cucumber, red onion, and feta in a bowl.
Whisk olive oil and balsamic vinegar together, then drizzle over the salad. Toss gently to coat.
Slice the pizza and serve hot alongside the spinach salad.

Notes

You can substitute the chicken with grilled tofu for a vegetarian version.
Store any leftover salad dressing separately to keep the salad fresh.
Use store-bought or homemade pesto depending on availability.