Chicken, Red Grape and Pesto Pizza

Chicken Red Grape and Pesto Pizza

Grapes and pesto on a pizza?  We’ve enjoyed some interesting flavors on our pizzas over the years, but I’m not sure that red grapes and pesto were ever among the choices.  Maybe that’s why we thought we had to give this recipe a try when we found it in the September 2009 issue of Cooking Light Magazine.  I’m very happy we did.

This pizza was an excellent example of how the flavors of certain foods mellow and change as they are roasted in a 475 degree oven.  As we assembled the ingredients, the scent of the thinly sliced oregano and the roasted chicken were nearly overwhelming, and we wondered how this was going to play out in the finished product.  Not to worry!  After only twelve minutes in the hot stove, the garlic was mellow and earthy and delicious.  The grapes took on an incredible savoriness, and their flavor married incredibly with the now warmed pesto.

One note, the recipe calls for refrigerated thin-crust pizza dough, but anyone who knows me knows that I always make my own pizza crusts.  In this case I used the “Olive Oil Dough” recipe from “Artisan Bread in Five Minutes A Day“, by Jeff Hertzberg and Zoe Francois.  I use 1/4 of the dough from a batch of their standard recipe, and then bake the pizza for 12 minutes at 475 degrees on a baking stone.  The flavor is incredible, and it’s well worth the extra effort.

This was a fantastic pizza, perhaps one of my new favorites.  I didn’t actually try the wine suggestion from the magazine, but I have to think that a crisp sauvignon blanc would be a wonderful complement.  I recommend you give this pizza a try when you’re feeling just a little adventurous.  I’m sure you’ll be surprised and pleased!


  • 1 (11-ounce) can refrigerated thin-crust pizza dough
  • Cooking spray
  • 1/3 cup refrigerated pesto
  • 1 1/2 cups seedless red grapes, halved
  • 8 ounces shredded skinless, boneless rotisserie chicken breast
  • 3 garlic cloves, thinly sliced
  • 4 ounces fresh mozzarella cheese, thinly sliced
  • 3 tablespoons grated Romano cheese
  • 1/4 teaspoon black pepper
  • 1/4 cup sliced green onions


  1. Preheat oven to 425°.
  2. On a lightly floured surface, pat dough into a 12-inch circle; gently place dough on a pizza pan coated with cooking spray. Spread pesto evenly over dough, leaving a 1/2-inch border around edges. Arrange grapes evenly over dough; top evenly with chicken. Top with garlic and mozzarella; sprinkle with Romano and pepper. Bake at 425° for 20 minutes or until crust is golden brown. Sprinkle with onions. Cut into 12 wedges.

One Response to Chicken, Red Grape and Pesto Pizza

  1. cathy solberg says:

    This was such a unique pizza and had such wonderful flavors. I loved the sweet grapes pairing with the spice of the pesto. Good combo! And of course, your crust was fabulous!

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