Chicken Pesto Pizza

I used to think pesto belonged only on pasta until a friend tossed some onto pizza dough one night when we ran out of marinara. The kitchen smelled like summer—bright basil cutting through the richness of melted cheese. That first bite, with tender chicken and sweet tomato against the herby backdrop, made me rethink every pizza I'd ever ordered. Now this is the one I make when I want something that feels both familiar and just a little bit special. It comes together faster than delivery and tastes infinitely better.

The first time I made this for my kids, they were skeptical about green sauce on pizza. But after one slice, they stopped asking for pepperoni. I remember my youngest picking off each basil leaf from the garnish and eating them separately, then declaring it the best pizza ever. Now it's our Friday night ritual, and I always double the batch because there are never leftovers. It's become the kind of meal that marks the end of a long week and the start of something easier.

Ingredients

• Thin pizza crust: A 12-inch base gives you that crisp, cracker-like texture that holds up under all the toppings without getting soggy.
• Cooked chicken breast: Diced or shredded both work beautifully, and tossing it in olive oil with salt and pepper keeps it moist and flavorful instead of dry.
• Basil pesto: This is your sauce here, so use a good one, whether homemade or a quality jar, it should taste bright and garlicky, not oily.
• Shredded mozzarella cheese: It melts into those perfect stretchy pools and balances the boldness of the pesto.
• Ripe tomato: Thin slices add bursts of sweetness and acidity, I learned the hard way that underripe tomatoes just taste like cardboard.
• Grated Parmesan cheese: A salty, nutty finish that crisps up slightly in the oven and makes every bite more complex.
• Fresh basil leaves: Optional but worth it, they add a pop of color and a final hit of fragrance right before serving.

Instructions

Get the oven blazing hot:

Preheat to 475°F and if you have a pizza stone, let it heat up inside so the crust gets that pizzeria-style crisp. The high heat is what makes the cheese bubble and the edges turn golden in minutes.

Season the chicken:

Toss your cooked chicken with olive oil, salt, and pepper in a small bowl until every piece is lightly coated. This step keeps it from drying out under the heat and adds a little extra flavor.

Prep your base:

Lay the pizza crust on a parchment-lined baking sheet or pizza peel. The parchment makes transferring it so much easier and prevents sticking.

Spread the pesto:

Use a spoon to spread the basil pesto evenly, leaving about half an inch around the edge for the crust to puff up. Don't be shy, you want that green to show through.

Add the chicken:

Scatter the seasoned chicken pieces evenly across the pesto so every slice gets some protein. I like smaller pieces because they distribute better.

Layer the cheese and tomatoes:

Sprinkle the mozzarella all over, then lay the thin tomato slices on top and finish with a generous dusting of Parmesan. The layers melt together into something magical.

Bake until bubbly:

Slide the pizza into the hot oven and bake for 12 to 15 minutes, watching for melted, golden cheese and crisp edges. The smell will tell you when it's ready.

Garnish and serve:

Let it cool for just a minute, then scatter fresh basil leaves over the top if you have them. Slice it up and serve while it's still steaming.

Pin it

One summer evening, I made this pizza on the grill instead of the oven, and the smoky char it picked up made everyone pause mid-bite. We sat outside with wine and watched the sun go down, and for a little while, it felt like we were somewhere far away. Food has a way of doing that, turning an ordinary night into a memory you want to repeat. This pizza has become that dish for me, the one that makes any evening feel a little more intentional.

Choosing Your Chicken

Rotisserie chicken is my secret weapon for this recipe because it's already seasoned and juicy, and you can shred it straight from the container. If you're cooking chicken fresh, poaching it in salted water keeps it tender, or you can quickly pan-sear diced breast with garlic for extra flavor. Leftover grilled chicken works beautifully too, especially if it has a little char. Whatever you use, make sure it's not cold from the fridge, room temperature chicken distributes heat better and doesn't cool down the pizza.

Pesto Variations

I've swapped traditional basil pesto for sun-dried tomato pesto when I want something richer and slightly sweeter. Arugula pesto adds a peppery bite that pairs wonderfully with the mild mozzarella. If you're making your own, go heavy on the garlic and add a squeeze of lemon juice at the end to brighten it up. Store-bought works perfectly fine, just taste it first and add a pinch of salt or a drizzle of olive oil if it feels flat.

Serving and Storing

This pizza is best eaten fresh out of the oven when the cheese is still stretchy and the crust is at its crispiest. If you do have leftovers, store them in an airtight container in the fridge for up to two days. Reheat slices in a hot skillet over medium heat instead of the microwave, it brings back the crunch and keeps the toppings from turning rubbery. I've even eaten cold slices for breakfast, and honestly, they're not bad at all.

• A drizzle of balsamic glaze right before serving adds a sweet tang that cuts through the richness.
• Try subbing in sun-dried tomatoes for a more intense, concentrated flavor.
• For a gluten-free version, just swap in your favorite gluten-free crust and check your pesto label.

Pin it

This pizza has become my go-to when I want something that feels both comforting and a little bit elevated, proof that simple ingredients can create something worth remembering. I hope it finds a place in your rotation too.

Recipe FAQs

→ Can I use store-bought pesto for this pizza?

Yes, store-bought basil pesto works perfectly and saves time. Just spread 1/3 cup evenly over your crust. If you have a favorite homemade pesto, that's wonderful too. Check store-bought pesto labels for allergen information regarding nuts and cheese.

→ What's the best way to get a crispy crust?

Use a preheated pizza stone or baking sheet at 475°F. If you have a pizza stone, place it in the oven while preheating for the crispest results. Store-bought thin crusts typically bake to crispy perfection at this temperature in 12–15 minutes.

→ How do I prevent the cheese from burning?

Keep the oven temperature at 475°F and watch carefully during baking. The pizza is done when cheese is melted and bubbly with just a light golden tint. If your oven runs hot, check around the 12-minute mark. You can tent lightly with foil if the edges brown too quickly.

→ Can I make this gluten-free?

Absolutely. Simply substitute a gluten-free pizza crust and follow the same cooking instructions. Many quality gluten-free crusts are available pre-made. Just verify your pesto and other toppings are also gluten-free if needed.

→ What chicken should I use?

Cooked chicken breast works best—either leftover, freshly cooked, or rotisserie chicken from the store. Dice or shred it and season with olive oil, salt, and pepper before adding to the pizza. Rotisserie chicken is a convenient shortcut that adds great flavor.

→ How can I enhance the flavor?

Drizzle balsamic glaze over the finished pizza before serving. You can also try sun-dried tomatoes instead of fresh for deeper flavor, or add a splash of garlic to the pesto. Fresh basil garnish at the end adds brightness and authentic Italian character.