Photo of Chicken & pesto pizza by WW

Chicken & pesto pizza

Points® value
Total Time
30 min
10 min
20 min
It can be tricky to make a pizza from scratch in next to no time at all. But it can be done! The secret lies in our two-ingredient pizza dough.


0% fat natural Greek yogurt

180 g

White Self Raising Flour

190 g, 180g, plus an extra 2 tsp for dusting


100 g


1 clove(s), crushed

Basil, fresh

2½ tablespoon(s), 2 tbsp, plus extra leaves to serve

Chicken breast, skinless, grilled

2 individual, medium, roughly chopped

Light Mozzarella

80 g, sliced

Tesco Reduced Fat Green Pesto

20 g

Salad leaves

2 portion(s), to serve


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7 and line 2 baking trays with baking paper.
  2. Put the yogurt and flour in a mixing bowl and season well. Mix together until a soft dough forms (see Cook’s tip). Dust a work surface with the extra flour, then divide the dough into two pieces and roll out each to a 22cm circle and put onto the prepared baking trays. Bake for 15 minutes, until golden.
  3. Meanwhile, mix together the passata, garlic and basil in a small bowl. Spread over the pizza bases and top with the chicken and mozzarella. Spoon over the pesto and bake for a further 5 minutes, until the chicken is warmed through and the cheese is melted.
  4. Scatter over the basil, season with freshly ground black pepper, then serve with the salad on the side.


If the dough feels too dry, simply add more yogurt, 1 tablespoon at a time, until you reach the right consistency.