Chicken Caprese Pizza

Chicken Caprese Pizza

I realize that pizza isn’t the most popular dinner idea this time of year with all of the holiday foods being enjoyed and whatnot. BUT, I feel that this one deserves an exception. Not only are its colors on point, but the richness of the pesto and sweet zing of the campari tomatoes offer flavors worthy enough to bring to your next holiday party.

And, did I mention this pizza can be made in an hour? Yep. Many of us are pretty busy this month with all of the decorating, shopping, partying, and spending time with loved ones. It’s nice to be able to throw together a nice meal that doesn’t require too much time to prepare. And while an hour isn’t what I’d call quick, it’s not bad. And it’s certainly not bad for pizza from scratch!

I’d say the heart of this meal is the pesto. If you’ve never made fresh pesto from scratch, well . . . you need a hug. The flavor is just on a whoooooole other level from the jarred stuff. Once you try it, you won’t want to go back. Ever.

Chicken Caprese Pizza

Feel free to use any type of tomatoes you’d like in this recipe. I chose Campari for their sweetness. And I’d highly recommend them or another, smaller variety, such as a grape or cherry tomato. Heirlooms would be fantastic as well. They just pack in more of that sweet zing you don’t get from the larger varieties.

As for the cheese, I sliced (as opposed to shredded) a fresh ball of mozzarella. It just seemed fitting for the aesthetic I was going for. If you’re more into shredding, go for it!

We don’t eat a ton of store-bought meat in our home, but when I came across some organic, free-range chicken on a great sale, I couldn’t resist. It fit in quite nicely with all the other flavors I had in mind. So, even though it is named in the title of this recipe, it is totally optional if you are looking for a vegetarian version! 

While the crust is delicious, I opted to make it thin to allow the other flavors to take center stage. The balance is spot on!

Chicken Caprese Pizza

Another note worth mentioning: I opted to use the entire batch of pesto on this pizza. It is on the heavier side (but OH so delicious!). If you are looking for a lighter option, you could simply not use the full amount. In fact, I don’t think most would notice the difference in only using 3/4 of the recipe. Using half would still give you the flavors, but would probably lead to this being more of a flatbread than a pizza–but, again, still delicious!

Chicken Caprese Pizza

Chicken Caprese Pizza

From a nutritional perspective, I’m not going to lie: this is a rich pizza (read: high in fat, high in calories)! But you know what? Sometimes, it is perfectly acceptable to just go all out and enjoy the heck out of every, fat-filled bite! 

Chicken Caprese Pizza

Chicken Caprese Pizza

And, you can hold your head high because the complete nutritional profile of this pizza is pretty legit! If you take even a quick glance at the Nutrition Facts below (once you get over the initial eye bulging from the total amount of fat and calories), you’ll see that this pizza really holds its own. In fact, it touts double digit daily value percentages for every micronutrient except biotin, which is still a respectable 8%. 

You’ll also get 8 grams of fiber and 25 grams of protein (with chicken) in this pizza. And if you’re still weary about the fat, note that the majority of it is monounsaturated, which is often the type we strive to be the highest in our diet. 


Chicken Caprese Pizza

SO . . . give this pizza a try, and let me know what you think! I would love to see pictures of your version as well! Feel free to share them below in the Comments or on Instagram (see my link on the upper righthand side of this page 🙂 )!

Have a wonderful weekend!



Chicken Caprese Pizza

The richness of the pesto and sweet zing of the tomatoes make your taste buds sing with every bite!

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 6
Author Foodbodybliss



  • 3 cups whole wheat flour
  • 1 3/4 tsp active yeast
  • 1 tsp salt
  • 1 tsp oregano
  • 10 fl oz hot water
  • 1 tbsp olive oil
  • (optional) polenta for sprinkling on bottom of the pan


  • 2 large garlic cloves
  • 1/4 cup walnuts
  • 2 oz fresh basil
  • 1/2 oz fresh cilantro (parsley works well, too)
  • 1 1/2 tbsp nutritional yeast
  • salt and pepper to taste
  • 4 oz fresh mozzarella, sliced
  • 5 each Campari tomatoes
  • 1/2 lb cooked chicken thighs, chopped

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