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Pesto Chicken Pizza

with Creamy Roasted Broccoli

  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 980 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

To top this crowd-pleasing pizza, you’ll sear and chop chicken breasts to toss with our irresistible basil, cashew, and pine nut pesto. It makes for a classic complement to tangy-sweet tomato sauce and melty fresh mozzarella. Warm roasted broccoli dressed with goat cheese makes for an easy, sophisticated side.

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instructions
Cook & dress the chicken:
1 Cook & dress the chicken:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Carefully chop into bite-sized pieces. Place the choppped chicken in a large bowl; add half the pesto (stirring before adding). Stir to thoroughly coat; season with salt and pepper to taste. 

Make the sauce:
2 Make the sauce:

To the pan of reserved fond, add the tomato sauce (carefully, as the liquid may splatter) and cream (shaking the bottle before opening); season with salt and pepper to taste. Cook on medium-high, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat; season with salt and pepper to taste. 

Assemble the pizza:
3 Assemble the pizza:

Lightly oil a sheet pan. Using your hands, gently stretch the dough to a 1/4-inch thickness. If the dough is resistant, let rest 5 minutes. Carefully transfer to the sheet pan; rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top the prepared dough with the sauce and mozzarella cheese (tearing into small pieces before adding). 

Bake the pizza:
4 Bake the pizza:

Bake the pizza 9 minutes. Leaving the oven on, remove from the oven and carefully top with the dressed chicken. Return to the oven and bake 8 to 10 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes. 

Prepare & roast the broccoli:
5 Prepare & roast the broccoli:

While the pizza bakes, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. Place on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Finish & serve your dish:
6 Finish & serve your dish:

While the broccoli roasts, in a large bowl, whisk together the goat cheese, 1 tablespoon of water, and a drizzle of olive oil until smooth. Season with salt and pepper. Roughly chop the almonds. Carefully transfer the roasted broccoli to the bowl of goat cheese; stir to coat. Season with salt and pepper to taste. Evenly top the baked pizza with the remaining pesto. Cut into equal-sized pieces. Serve the finished pizza with the dressed broccoli on the side. Garnish the finished broccoli with the chopped almonds. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Cook & dress the chicken:
1 Cook & dress the chicken:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Carefully chop into bite-sized pieces. Place the choppped chicken in a large bowl; add half the pesto (stirring before adding). Stir to thoroughly coat; season with salt and pepper to taste. 

2 Make the sauce:

To the pan of reserved fond, add the tomato sauce (carefully, as the liquid may splatter) and cream (shaking the bottle before opening); season with salt and pepper to taste. Cook on medium-high, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat; season with salt and pepper to taste. 

Make the sauce:
Assemble the pizza:
3 Assemble the pizza:

Lightly oil a sheet pan. Using your hands, gently stretch the dough to a 1/4-inch thickness. If the dough is resistant, let rest 5 minutes. Carefully transfer to the sheet pan; rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top the prepared dough with the sauce and mozzarella cheese (tearing into small pieces before adding). 

4 Bake the pizza:

Bake the pizza 9 minutes. Leaving the oven on, remove from the oven and carefully top with the dressed chicken. Return to the oven and bake 8 to 10 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes. 

Bake the pizza:
Prepare & roast the broccoli:
5 Prepare & roast the broccoli:

While the pizza bakes, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. Place on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

6 Finish & serve your dish:

While the broccoli roasts, in a large bowl, whisk together the goat cheese, 1 tablespoon of water, and a drizzle of olive oil until smooth. Season with salt and pepper. Roughly chop the almonds. Carefully transfer the roasted broccoli to the bowl of goat cheese; stir to coat. Season with salt and pepper to taste. Evenly top the baked pizza with the remaining pesto. Cut into equal-sized pieces. Serve the finished pizza with the dressed broccoli on the side. Garnish the finished broccoli with the chopped almonds. Enjoy!

Finish & serve your dish: