What I love about Ground Chicken Pesto Pizza with Artichoke Hearts
This Ground Chicken Pesto Pizza with Artichoke Hearts is hands-down one of my all-time favourite recipes—and one of the best parts? It’s perfect any time of year. It’s packed with flavour, super cheesy, and topped with all the best ingredients—just the way I like it! The combination of herby basil pesto and tart artichoke hearts is especially delicious. Honestly, using pesto instead of traditional tomato sauce feels like a total game-changer.
Even better, this pizza comes together fast. Thanks to a pre-baked pizza crust, you can have it prepped and on the table in under 15 minutes—exactly what you need on a busy weeknight. You’re saving time without sacrificing quality, which is always a win in my kitchen.
Another reason I love this recipe? It only takes 7 ingredients to pull it all together. You can go the homemade route and make your own pesto and crust (which I personally enjoy), but if you’re short on time, store-bought versions work beautifully too. Either way, the result is a pizza that’s full of flavour and impossible to resist.
And if you’re lucky enough to have leftovers? Don’t worry—they reheat wonderfully. In fact, like most good pizzas, this one might taste even better the next day. That is, if there’s any left!
Recipe Notes
A few things to keep in mind:
- Pre-baked Pizza crust – You can use any pre-baked pizza crust that you like for this recipe. I love to make a homemade gluten-free crust for my pizzas. Regular wheat crusts or store-bought work just fine too.
- Ground chicken – I love using ground chicken for pizzas. I prefer it over having large chunks of chicken breast on the pizza. This way, you get chicken in every bite! Ground turkey would also work.
- Pesto – Basil pesto is the pizza sauce in this pizza recipe. You can either make it at home or buy it at the store. If you buy it at the store, I recommend buying a good quality pesto that has very simple ingredients and minimal preservatives, if any.
- Artichoke hearts – Artichoke hearts add delicious flavour, texture and dimension to the pizza. I used marinated artichoke hearts for this recipe. You can find them at the store near the olives.
- Shallots – I chose to use shallots for this recipe since they pair well with the other ingredients. They are mild in flavour and spiciness, while still adding that onion flavour that we want. You can use very thinly sliced white, yellow or purple onion as well if you don’t have shallots.
FAQ:
Yes. Ground turkey would also work. Or, a plant‑based ground meat substitute for a vegetarian option.
Yes. You can pre-cook the chicken and chop the shallots and artichoke hearts ahead. Assemble just before baking so the crust stays crisp.
Yes — artichokes are part of the charm, but you could use sun-dried tomatoes or pepperoncini instead.
If you have leftovers, the best way to reheat is under HIGH broil in the oven for 5-6 minutes. Just keep careful watch as broil can burn things in a hurry!
Ground Chicken Pesto Pizza with Artichoke Hearts
Equipment
- 1 Round Pizza Pan or Baking Sheet
Ingredients
- avocado oil for cooking
- 1/2 pound organic ground chicken
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1 teaspoon fennel seeds
- 1/2 teaspoon black pepper
- 1 clove garlic minced
- 1 prepared pizza crust of your choice
- 1/2 cup basil pesto heaping
- 1/2 cup marinated artichoke hearts
- 3 tablespoon shallots thinly sliced
- 2 cups shredded mozzarella cheese
- red pepper flakes for serving, optional
- fresh basil
Instructions
- Drizzle a little avocado oil in a medium-sized pan and then add the ground chicken, minced garlic, oregano, fennel seeds, salt and pepper. Cook over medium heat, breaking apart the meat as it cooks until done.
- Put the pre-baked pizza crust on a round pizza pan or baking sheet and spread the basil pesto on top in an even layer.
- Sprinkle 1 cup of mozzarella cheese on top of the pesto and then add the cooked ground chicken, artichoke hearts, sliced shallots and remaining mozzarella cheese.
- Set the oven to high broil and broil the pizza for 3-5 minutes or until the cheese is brown and bubbly.
- Cut into slices, top with red pepper flakes and fresh basil if desired and serve!
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