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Pizza Pollo Pesto

Pizza Pollo Pesto

4.5rating out of 5

(1033 reviews from our customers)

Prep Time

50 min



On this pizza, there's no such thing as too much pesto. After making your pizza dough from scratch, you'll top it with plenty of delicious sauce, gooey mozzarella and chicken breast. Buon appetito!

Prep Time

50 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 garlic clove
125g mozzarella ball †
Rocket salad
50g rocket
basil 3.18
5g basil
Classic nut pesto pot
1 pot of classic nut pesto (45g) †
1 balsamic vinegar sachet (15ml) †
2 x 125g British chicken breast fillets
2 x 125g British chicken breast fillets
250g pizza base mix †
Yeast pot (7g)
7g dried yeast
You Will Need
Flour, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 garlic clove
  • 125g mozzarella ball<span class="strong">†</span>
  • 50g rocket
  • 5g basil
  • 45g classic basil nut pesto<span class="strong">†</span>
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 2 x 125g British chicken breast fillets
  • 250g pizza base mix<span class="strong">†</span>
  • 7g dried yeast
Typical Values per 100g per serving
Energy 912 kJ
216 kcal
3433 kJ
814 kcal
of which saturates
6.1 g
2.5 g
23 g
9.2 g
of which sugars
26.5 g
1.1 g
100 g
4.1 g
Fibre 1.3 g 4.8 g
Protein 15.5 g 58.2 g
Salt 0.72 g 2.71 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 garlic clove
125g mozzarella ball
pasteurised cows milk, salt, microbial rennet, citric acid
50g rocket
wild rocket
5g basil
basil (100%)
45g classic basil nut pesto
sunflower seed oil, Italian basil (36%), cashew nut, Grana Padano PDO cheese (milk, egg), glucose, Pecorino Romano PDO cheese (milk), sea salt, crushed pine kernels, extra virgin olive oil, whey protein (milk), flavourings, potato flakes, spices, acidity regulator: lactic acid; antioxidant: rosemary extract. May contain peanut & nuts
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
2 x 125g British chicken breast fillets
Chicken breast
250g pizza base mix
Wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), durum wheat semolina, salt
7g dried yeast
Instant dried yeast, emulsifier: sorbitan mono-stearate
  • Allergens highlighted by † (milk, egg, nut, sulphites, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Preheat the oven to 240ºC/ 220ºC (fan)/ 475ºF/ Gas 9

Put a large baking tray [or 2] in the oven to heat up (this will stop the pizza bottoms from going soggy!)

Add the yeast sachet[s] to a large bowl with 100ml [200ml] warm water and 1 tsp [2 tsp] sugar

Give it a good mix up and set aside for 5-10 min for the yeast to develop


Add the chicken breasts to a tray with a drizzle of olive oil and a grind of black pepper

Put the tray in the oven for 15-20 min or until the chicken is cooked through (no pink meat!)

Once cooked, shred the chicken into rough, bite-sized pieces using two forks – this technique is known as 'pulling'


Meanwhile, peel and finely chop (or grate) the garlic

Add the chopped garlic to a small bowl with the pesto and a drizzle of olive oil and mix it all together – this is your pesto sauce

Drain and pat the mozzarella dry with kitchen paper (squeeze as much liquid out as you can!)

Tear the drained mozzarella into rough, bite-sized pieces


Add the pizza base mix to the bowl with the yeast

Gradually add up to 75ml [150ml] warm water (you may not need all of it), a little at a time, and gently mix with a plastic spatula until a sticky dough ball has formed

Tip the dough ball out onto a floured work surface and cut into 2 [4]

Toss each dough ball in a light dusting of flour until coated, rounding the ball as you go (no need to knead!)


Press each dough ball in the centre and push outwards with your fingertips, leaving the rim of the pizza untouched to form a crust (don't worry if the dough rips, just stick it back together and carry on!)

Tip: Dust with extra sprinkles of flour as you go to stop it sticking!

Keep going until your base is slightly smaller than a side plate (you will make them bigger in the pan!) – these are your pizza bases

Heat a large, dry, wide-based pan [or 2] (preferably non-stick) over a high heat


Once hot, carefully add the pizza base[s] to the pan[s], pushing the dough out to the edge to help shape the crust

Tip: To pick up the pizza dough, gently flip it over the back of your hand to stop it ripping!

Add 1/2 [1/4] of the pesto sauce to each pizza and spread it evenly with the back of a spoon (be careful of the hot pan!)

Cook the pizza base[s] for 3-4 min or until the crust has started to puff up, then remove the heated tray[s] from the oven and slide the pizza base[s] onto the tray


Repeat this process for the next pizza base[s]

Tip: Make sure the pizzas don't overlap on the tray to avoid raw dough!

Top them with the torn mozzarellapulled chicken and basil leaves

Drizzle the crusts with olive oil then put the tray[s] in the oven for 12-15 min or until the cheese has melted and the crust has puffed up and browned


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Wash the rocket, then pat it dry with kitchen paper

Add the washed rocket leaves to a bowl with the balsamic vinegar, a drizzle of olive oil and a generous pinch of salt and pepper – this is your balsamic rocket

Serve the pizzas with the balsamic rocket on top or to the side


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