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Active time
10 minutes
Total time
30 minutes
6 servings

1 (7-8-inch) whole grain pizza dough

1 (6.5-ounce) jar sun dried tomato pesto

¾ cup shredded mozzarella

1 cup diced, cooked chicken breast

½ medium red onion, thinly sliced

½ cup well-drained artichoke hearts 

½ cup well-drained and sliced pitted black olives

½ cup diced bell pepper (any color)

  1. Preheat the oven to 475ºF. Lightly flour a pizza pan.
  2. Stretch the pizza dough thin, to 10-12 inches. Place on the pizza pan.
  3. Spread the sun-dried tomato pesto evenly over the dough. Top with the rest of the ingredients, in the order above. 
  4. Bake for 15 to 20 minutes, or desired doneness. 

Recipe and photo courtesy of Mooney Farms.


Calories: 470
Total Fat: 27g
Saturated Fat: 5g
Sodium: 560mg
Carbohydrate: 39g
Fiber: 1g
Protein: 19g

Yield: 6 servings

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