Garden Pesto Chicken Pizza

Garden Pesto Chicken Pizza

I'm back with another delicious pizza recipe!  If you know me, you know my guilt-free pleasure is pizza.  I love to fit it in my macros (usually on Fridays when the week is over and we're having a date night).  This light and fresh Garden Pesto Chicken Pizza is so satisfying and delicious, perfect for a summer night.

Servings: 1

Macros per serving: ( 14 F /16 C / 35 P )


  • 1 Joesph’s pita

  • 3 oz cooked and shredded chicken breast

  • 1/4 cup part-skim ricotta

  • 1/2 tbsp. pesto

  • One garlic clove pressed.

  • 85g yellow squash, diced

  • 50g white or yellow onion, thinly sliced

  • 2 tbsp. 2% shredded mozzarella cheese


  1. Bring a sauté pan to medium/high heat and coat with cooking oil. Add diced squash and sliced onion. Cook for 5-6 minutes or until the onion becomes translucent. Remove from pan and set aside.

  2. Preheat the oven to 350 degrees and place the pita on a large baking sheet. Bake at 350 for 1-2 minutes until lightly browned, then remove from oven.

  3. In a small bowl, mix ricotta, pesto, and garlic—spoon mixture over pita and top with chicken, followed by squash and onions. Add shredded mozzarella cheese and return to oven for 3-4 minutes or until cheese has melted. Top with red pepper flakes and oregano.

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