Save I was rummaging through the fridge on a Wednesday night, staring at leftover rotisserie chicken and a half-empty jar of pesto, when this pizza was born. My daughter had been begging for pizza all week, but I wasn't about to order delivery again. I remembered a thin crust I'd stashed in the freezer and thought, why not? The smell that filled the kitchen fifteen minutes later—garlic, basil, and bubbling cheese—made her stop mid-homework and wander in with wide eyes.
The first time I made this for friends, I was nervous about skipping the tomato sauce. One of them took a bite, paused, then went back for a second slice without saying a word. By the end of the night, the pan was scraped clean and someone asked if I'd written the recipe down. I hadn't, but I started keeping pesto in the pantry after that.
Ingredients
- Thin pizza crust: The thinner the crust, the crispier the base, and it won't get soggy under the pesto.
- Cooked chicken breast: Rotisserie chicken is my shortcut here, already seasoned and juicy, just shred it with your hands.
- Olive oil: A quick toss with the chicken keeps it from drying out in the oven.
- Basil pesto: This is your sauce, so use a good one, homemade if you have it, or a bright green store-bought jar.
- Shredded mozzarella cheese: It melts into those perfect stretchy strings and covers every inch without overwhelming the toppings.
- Ripe tomato: Slice it thin so it softens and releases just a little juice without making things watery.
- Grated Parmesan cheese: A salty, nutty finish that crisps up beautifully on the edges.
- Fresh basil leaves: Not essential, but a few torn leaves on top make it look like you tried harder than you did.
Instructions
- Get the oven screaming hot:
- Preheat to 475°F and if you have a pizza stone, let it heat up inside for at least 15 minutes. The high heat is what gives you that crispy, pizzeria-style crust.
- Season the chicken:
- Toss your cooked chicken with olive oil, salt, and pepper in a small bowl. It only takes a minute but keeps the chicken from tasting bland.
- Prep your base:
- Lay the pizza crust on a baking sheet or parchment-lined peel. If it's frozen, let it thaw just enough to handle without cracking.
- Spread the pesto:
- Use the back of a spoon to spread the pesto all the way to the edges, leaving just a small border. Don't be shy, this is your sauce layer.
- Add the chicken:
- Scatter the seasoned chicken evenly across the pesto. Try not to pile it all in the center or you'll end up with uneven bites.
- Layer the cheese and tomato:
- Sprinkle the mozzarella evenly, then lay the tomato slices on top, followed by a generous dusting of Parmesan. The Parmesan will brown and add a sharp, salty contrast.
- Bake until golden:
- Slide the pizza into the oven and bake for 12 to 15 minutes. You're looking for bubbling cheese and a crust that's golden brown on the edges.
- Let it rest and garnish:
- Pull it out, let it cool for just a minute so the cheese sets slightly, then tear a few fresh basil leaves over the top. Slice and serve while it's still steaming.
Save There's something about pulling a homemade pizza out of the oven that makes everyone gather around the counter. My son once declared this version better than any restaurant pizza, and I didn't correct him. It became our Friday night default, the kind of meal that doesn't need a special occasion but somehow makes the evening feel like one anyway.
Making It Your Own
I've swapped fresh tomatoes for sun-dried when I wanted something richer and chewier. A drizzle of balsamic glaze right before serving adds a sweet-tart punch that cuts through the richness of the cheese. One time I added a handful of baby spinach under the cheese and no one even noticed, which I considered a parenting win.
What to Serve It With
This pizza is hearty enough to stand alone, but I like to serve it with a simple arugula salad tossed in lemon juice and olive oil. The peppery greens balance the creamy, garlicky flavors. If you're feeding a crowd, garlic knots or breadsticks on the side never hurt.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, wrapped tightly in foil. Reheat slices in a skillet over medium heat to bring back the crispy crust, or pop them in a 375°F oven for about 8 minutes. The microwave works in a pinch, but you'll lose that crunch.
- Let the pizza cool completely before wrapping to avoid condensation and sogginess.
- You can freeze baked slices for up to a month, just reheat from frozen in the oven.
- If reheating in a skillet, cover it for the first few minutes to melt the cheese again.
Save This pizza has become one of those recipes I don't even think about anymore, I just make it. It's fast, it's flexible, and it always delivers that satisfying moment when someone takes the first bite and their face lights up.
Recipe FAQ
- → Can I use a different type of crust?
Yes, you can use whole wheat, gluten-free, or cauliflower crusts depending on your preferences. Cooking time may vary slightly, so monitor until the cheese is bubbly and the crust is golden.
- → How do I store leftover pizza?
Store cooled pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness, or enjoy cold.
- → Can I make the pesto from scratch?
Absolutely. Blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil until smooth. Homemade pesto offers deeper flavor and lets you control ingredient quality.
- → What proteins can substitute for chicken?
Try shrimp, turkey, pancetta, or keep it vegetarian with roasted vegetables. Adjust cooking times based on your protein choice to ensure everything is heated through.
- → How do I prevent a soggy crust?
Use a preheated pizza stone, avoid excessive sauce, and ensure your oven is fully preheated to 475°F. Pat dry any moist toppings before adding to the crust.
- → Is this suitable for meal prep?
Yes. Assemble the pizza and refrigerate unbaked for up to 8 hours. Add 2-3 minutes to baking time if baking from cold. You can also freeze assembled pizzas for up to 2 months.