I don’t know about you guys, but I am loving this new Friday afternoon pizza ritual. I know I’ve only been sharing our weekly pizza recipe for a few weeks, but man, I’m loving ushering in the weekend with some fun pie combination. Plus, there is something very relaxing about “making it” to my pizza post every week. Writing this on Thursday evening is like the first sign that the weekend is near. Me likey.

This pie may seem a little “out there” but the idea of grapes on a pizza has been rattling around in my noggin ever since Krissie had a pizza with grapes on it when we went out to dinner earlier in the fall. I don’t remember all the details of Krissie’s pizza, but the grape thing definitely stuck. I decided the sweet grapes would be a nice pairing with savory chicken and bright and flavorful pesto. And man, it was.

I’m not sure I’d choose this pizza for every Friday night. Don’t get me wrong, it was absolutely delicious, but it wasn’t very pizza-y, if you catch my drift. This felt fancy, light and gourmet. Not adjectives I normally associate with pizza. Normally, with a pizza I drink a nice, cold beer, but this pizza just begged for a glass of white wine. I’d love to try these toppings on grilled flatbreads in the summer.

Chicken, Grape, and Pesto Pizza

Chicken, Grape, and Pesto Pizza

Yield: 1 pizza
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Inspired by FARMBloomington. Pesto makes for a flavorful and colorful pizza sauce on this pizza. I used fresh store-bought pesto, but feel free to whip up a batch of your favorite pesto recipe and use it.


  • 1 batch pizza dough (enough for a large pizza)
  • 1/3 cup basil pesto
  • 3/4 cup red, seedless grapes, halved
  • 1 1/2 cup shredded cooked chicken
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese


  1. Preheat oven to 475°.
  2. Spread crust into a large pizza pan coated in cooking spray.
  3. Over top of crust, spread out pesto evenly. Top pesto with grapes and chicken. Sprinkle cheeses evenly over toppings.
  4. Bake for 12-15 minutes or until cheese is melted and browned and crust is crisp and golden brown.
Nutrition Information:
Yield: 4 Serving Size: 2 slices
Amount Per Serving: Calories: 330Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 67mgSodium: 409mgCarbohydrates: 11gFiber: 1gSugar: 5gProtein: 21g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

What’s the strangest thing you’ve ever put on a pizza?


  1. Last week I made a pizza with breakfast sausage, carmelized onions, apples, and a boatload of gouda cheese. It was absolutely amazing! I’ve seriously been thinking about it ever since.

  2. Strangest thing on a pizza (and now a regular visitor to all pizza bases) is fresh avocado! It sounds disgusting and mushy, but I always have it with smoked cheese, caramalized leeks … and the once it’s cooked it gets slathered in chunky bits of avocado. =) seemingly-disgusting-but-actually-incredible.

  3. There is a gourmet pizza chain here in Australia once sold Shepherd’s pie pizza. It wasn’t that tasty and was really heavy from all the mashed potato.

  4. Grapes on pizza! Huh! Well actually it’s not really that much weirder than pineapple, and that’s pretty normal, right?

    I don’t think I’ve ever had any super unusual pizza toppings, myself. Maybe I should branch out a little. 🙂

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