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Chicken and Sage Pesto Pizza

Chicken and Sage Pesto Pizza with Pumpkin-Tomato Sauce

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Recipe Details


After trying a pizza slathered with pumpkin-tomato sauce, Chef Taylor knew she wanted to riff on it for the Plated menu—especially around Halloween! The result is a supremely autumnal pie featuring shredded chicken in a sauce of pumpkin and plum tomato, topped with melty mozzarella and provolone cheeses. For even more fall flavor, there’s a drizzle of fragrant sage-infused pesto. This is the seasonal pizza you didn’t know you needed.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Taylor

    By Chef Taylor

    Nutritional info

    • Calories 870
    • Protein 50g
    • Total Carb 70g
    • Total Fat 43g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • pizza dough
      12 ounces
      pizza dough
    • plum tomatoes
      6 ounces
      plum tomatoes
    • sage
      1/8 ounce
    • pesto
      1/4 cup
    • yellow onion
      yellow onion
    • garlic
      2 cloves
    • boneless skinless chicken breasts
      boneless skinless chicken breasts
    • flour
      2 tablespoons
    • ground nutmeg
      1/8 teaspoon
      ground nutmeg
    • pumpkin purée
      1/2 cup
      pumpkin purée
    • shredded mozzarella and provolone cheese blend
      3 ounces
      shredded mozzarella and provolone cheese blend
    • parchment paper
      parchment paper

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 10" medium pan
    • baking sheet
    • rolling pin (optional)

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 425ºF, and let pizza dough soften at room temperature (we recommend at least 15 minutes, see Recipe Tip). Rinse tomatoes and roughly chop. Roughly chop sage leaves, discarding stems, and stir into container with pesto—or grab a small bowl to combine. Peel onion, halve, and thinly slice. Mince garlic. Pat 1 chicken breast dry with paper towel and season all over with ¼ teaspoon salt and pepper.

    2. Cook Chicken

      Cook Chicken

      Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a plate, reserving pan for Step 4, and set aside to rest, about 5 minutes. Then, using 2 forks, shred chicken into bite-size pieces. Line a baking sheet with parchment paper and rub with 1 teaspoon olive oil, then set aside.

    3. Roll and Bake Dough

      Roll and Bake Dough

      Sprinkle flour onto a clean, dry surface, coating a rolling pin or your hands with a thin layer. Roll or stretch pizza dough into a rectangular shape, rotating frequently and working from center to edges, until ¼-inch thick (try lifting the dough to let gravity help stretch it down). Transfer dough to prepared baking sheet, gently stretching to reach edges, and rub 1 tablespoon olive oil on top. Bake until crust is lightly browned, 13-15 minutes.

    4. Cook Pumpkin-Tomato Sauce

      Cook Pumpkin-Tomato Sauce

      While crust bakes, return pan from chicken to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add nutmeg, onion, and garlic and sauté, stirring, until onions are golden, 3-4 minutes. Add tomatoes and cook until softened, about 4 minutes. Add pumpkin purée and ¾ cup water and bring to a boil over high heat. Reduce heat to medium and simmer until slightly reduced, 3-5 minutes more. Stir in shredded chicken.

    5. Finish Pizza

      Finish Pizza

      Season chicken and sauce with ½ teaspoon salt and pepper as desired. Once crust is lightly browned, remove from oven and spread over chicken and sauce, leaving a ½-inch border. Spinkle over mozzarella and provolone cheese blend. Return to oven and continue baking until crust is crisp and golden and cheese is bubbling, 10-12 minutes more. (P.S. This is a great time to get a head start on dishes.)

    6. Plate Chicken Pizza

      Plate Chicken Pizza

      Let pizza cool a few minutes, then dollop over sage pesto and, using a spoon, gently swirl into a marbled design. Cut pizza into slices and enjoy!

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