Pollo Pesto from PizzaExpress features tender grilled chicken, fresh basil pesto, sun-dried tomatoes, and melted mozzarella on a golden, thin-crust pizza, delivering a vibrant and savory Italian flavor.
Equipments
- Oven
- Pizza stone or baking tray
- Rolling pin
- Mixing bowl
- Spoon or ladle
- Chef’s knife
- Cutting board
- Grater
- Tongs
Ingredients
- 1 prepared thin pizza dough
- 1/2 cup basil pesto
- 1 cup shredded mozzarella cheese
- 1 cup cooked grilled chicken breast, sliced
- 1/3 cup sun-dried tomatoes, sliced
- 1 tablespoon olive oil
- Fresh basil leaves (for garnish)
- Salt
- Black pepper
Use fresh basil pesto to capture the authentic flavor of Pollo Pesto, as pre-made versions can vary in quality and taste. Ensure the grilled chicken breast is cooked and sliced thinly to evenly distribute its tender texture across your pizza. Sun-dried tomatoes should be drained if packed in oil to prevent sogginess on the crust. Lightly brushing olive oil on the dough before adding toppings helps achieve a crisp, golden base. Your homemade Pollo Pesto from PizzaExpress copycat will closely mimic the vibrant, savory Italian pizza experience when these ingredient tips are followed carefully.
Instructions
- Preheat oven to 475°F (245°C) and place pizza stone or baking tray inside.
- On a floured surface, roll out pizza dough to desired thinness.
- Transfer dough to parchment paper or a floured pizza peel.
- Spread basil pesto evenly over the dough using a spoon or ladle.
- Sprinkle shredded mozzarella cheese evenly on top of the pesto.
- Arrange sliced grilled chicken breast and sun-dried tomatoes over the cheese.
- Drizzle olive oil over the assembled pizza.
- Season with salt and black pepper to taste.
- Carefully transfer the pizza to the preheated stone or baking tray.
- Bake for 10–12 minutes, until crust is golden and cheese is melted and bubbly.
- Remove pizza from oven using tongs, and let cool for a minute.
- Garnish with fresh basil leaves.
- Slice and serve.
Substitution
The Pollo Pesto copycat menu captures the essence of PizzaExpress with its grilled chicken, basil pesto, sun-dried tomatoes, and mozzarella on a thin-crust pizza. If fresh basil pesto is unavailable, you can substitute with store-bought pesto or a mix of fresh basil, garlic, olive oil, and Parmesan blended together. Using pre-cooked or rotisserie chicken can save time without compromising the flavor. When using a baking tray instead of a pizza stone, preheat it well to achieve a crispy base similar to the original. Be cautious with salt since sun-dried tomatoes can be quite salty, adjusting seasoning accordingly for your taste.
Tips
Ensure your oven is fully preheated to 475degF (245degC) before baking to achieve a crisp crust. When rolling out the dough, lightly flour the surface to prevent sticking and avoid tearing the thin crust. Use a pizza stone or preheated baking tray to distribute heat evenly and promote a golden, crunchy base. After baking, let the pizza rest briefly so the cheese sets slightly, making slicing easier and preventing toppings from sliding off.
Nutritions
Pollo Pesto pizza from PizzaExpress offers a balanced combination of protein from grilled chicken breast and healthy fats from basil pesto and olive oil. The mozzarella cheese adds calcium and protein, supporting bone health and muscle maintenance. Sun-dried tomatoes contribute antioxidants and essential vitamins, enhancing the pizza's nutritional profile. You can enjoy a flavorful meal that provides energy, vitamins, and minerals while indulging in a thin-crust, savory Italian dish.
Storage
Store leftover Pollo Pesto pizza in an airtight container or wrap it tightly in aluminum foil to maintain freshness. Keep it refrigerated at or below 40degF (4degC) and consume within 2-3 days to ensure optimal taste and safety. When reheating, preheat your oven to 375degF (190degC) and warm the pizza on a pizza stone or baking tray for 8-10 minutes to retain its crispy crust and vibrant flavors.
Variation or Alternatives
You can swap the grilled chicken with roasted turkey or thinly sliced prosciutto to add a different protein twist that complements the basil pesto and sun-dried tomatoes. For a creamier texture, try mixing ricotta cheese with the mozzarella or replacing mozzarella entirely with fresh burrata. Using a pizza stone preheated longer ensures a crispier crust while brushing the dough edges with garlic-infused olive oil adds an aromatic flavor boost. For a vegan option, substitute basil pesto with a cashew-based pesto and use vegan cheese alternatives to maintain a rich, savory taste.
Allergies
Pollo Pesto from PizzaExpress contains common allergens such as dairy from mozzarella cheese and nuts found in basil pesto, which typically includes pine nuts. If you have a nut allergy or lactose intolerance, this pizza may trigger a reaction. Always check ingredient specifics or inform the staff about your allergies to ensure your meal is safe.
Why this recipe?
Pollo Pesto from PizzaExpress combines tender grilled chicken with a rich, aromatic pesto sauce that creates a balanced and flavorful dish. The meal features fresh ingredients like sun-dried tomatoes and mozzarella, adding both texture and taste that appeal to a wide range of palates. You can recreate this popular menu item at home, allowing full control over ingredient quality and customization to match your preferences. Trying a copycat Pollo Pesto recipe is worth it for its satisfying layers of flavor and the opportunity to enjoy a restaurant-quality dish in your own kitchen.