Chicken Pesto Pizza (Printer-Friendly)

Thin-crust pizza with basil pesto, seasoned chicken, melted mozzarella, and fresh tomatoes. A vibrant Italian-inspired main dish.

# What You'll 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

# Directions:

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 across the pesto layer.
06 - Sprinkle mozzarella cheese evenly over the pizza, followed by tomato slices, then top with grated Parmesan cheese.
07 - Transfer to oven and bake for 12 to 15 minutes until cheese is melted and bubbly and crust is golden brown.
08 - Remove from oven and cool for 1 minute. Garnish with fresh basil leaves if desired. Slice and serve immediately.

# Expert Suggestions:

01 -
  • The basil pesto replaces heavy tomato sauce, making every bite feel lighter and more aromatic.
  • It comes together faster than ordering delivery and tastes twice as fresh.
  • You can use rotisserie chicken and store-bought pesto without anyone knowing you took shortcuts.
  • The combination of creamy mozzarella and sharp Parmesan creates the perfect melty, golden top.
02 -
  • Do not skip preheating the oven all the way to 475°F, or your crust will end up soft and pale instead of crisp and golden.
  • Pat the tomato slices dry with a paper towel before adding them to avoid extra moisture that can make the pizza soggy.
  • If your pesto seems oily, stir it well before spreading so the flavor distributes evenly across the crust.
  • Let the pizza rest for a full minute after baking so the cheese sets slightly and does not slide off when you cut it.
03 -
  • Brush the crust edges with a little olive oil and sprinkle with garlic powder before baking for a restaurant-style garlic crust.
  • If your oven runs cool, use the broiler for the last minute to get that bubbly, golden cheese without overbaking the crust.
  • Always taste your pesto before spreading it, some brands are very salty and you may want to go easy on the Parmesan.
  • For a smoky twist, grill the pizza on a preheated grill instead of baking it, just watch it closely so the bottom does not char.
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