Chicken Pesto Pizza (Print version)

Fragrant basil pesto, tender chicken, and creamy mozzarella on a crisp thin crust. A fresh Italian-inspired pizza ready in 35 minutes.

# What You Need:

→ Dough

01 - 1 thin pizza crust, 12 inches, store-bought or homemade

→ Chicken

02 - 1 cup cooked chicken breast, diced or shredded
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Sauce

06 - 1/3 cup basil pesto, store-bought or homemade

→ Cheese & Toppings

07 - 1 1/4 cups shredded mozzarella cheese
08 - 1 medium ripe tomato, thinly sliced
09 - 2 tablespoons grated Parmesan cheese
10 - Fresh basil leaves for garnish, optional

# How to Make:

01 - Preheat oven to 475°F. If using a pizza stone, place it in the oven as it heats.
02 - Toss cooked chicken with olive oil, salt, and pepper in a small bowl until evenly coated.
03 - Place pizza crust on a baking sheet or pizza peel lined with parchment paper.
04 - Spread basil pesto evenly over the crust, leaving a small border around the edges.
05 - Scatter seasoned chicken evenly over the pesto layer.
06 - Sprinkle mozzarella cheese evenly over the pizza, then arrange tomato slices on top.
07 - Top with grated Parmesan cheese.
08 - Transfer pizza to preheated oven and bake for 12 to 15 minutes until cheese is melted and bubbly and crust is golden brown.
09 - Remove from oven and cool for 1 minute. Garnish with fresh basil leaves if desired. Slice and serve immediately.

# Expert tips:

01 -
  • It skips the heavy red sauce and lets fresh basil pesto shine through every bite.
  • The whole thing bakes in under 15 minutes, so dinner is done before you finish setting the table.
  • Leftover rotisserie chicken makes it ridiculously easy on a weeknight.
  • The balance of creamy mozzarella, tangy Parmesan, and juicy tomatoes feels restaurant quality without any fuss.
02 -
  • Don't overload the pizza with too much pesto or it will turn greasy, a thin, even layer is all you need.
  • If your tomatoes release too much water, blot them gently with a paper towel before adding them to avoid a soggy crust.
  • Use parchment paper every time, it prevents sticking and makes cleanup almost nonexistent.
03 -
  • Preheat your baking sheet or stone for at least 20 minutes so the bottom crust crisps up instead of staying soft.
  • Don't skip the Parmesan on top, it creates little salty, crispy pockets that make every bite more interesting.
  • If your oven runs cool, crank it up to 500°F and watch closely, the difference in crust texture is worth it.
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