Chicken Pesto Pizza (Print View)

A crisp thin-crust pizza with basil pesto, tender chicken, creamy mozzarella, and fresh tomatoes for an Italian-inspired main dish.

# Components:

→ Dough

01 - 1 thin pizza crust, 12 inches diameter, 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 during preheating.
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 crust, leaving a small border around the edges.
05 - Scatter seasoned chicken evenly over pesto layer.
06 - Sprinkle mozzarella cheese evenly over pizza, followed by tomato slices.
07 - Top with grated Parmesan cheese.
08 - Transfer to preheated oven and bake for 12-15 minutes until cheese is melted and bubbly with golden brown crust.
09 - Remove from oven and let cool for 1 minute. Garnish with fresh basil leaves if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • It comes together faster than waiting for delivery and tastes infinitely better.
  • The pesto replaces traditional red sauce and adds a fresh, herby punch that feels almost summery.
  • You can use whatever cooked chicken you have on hand, no marinating or grilling required.
  • It's one of those recipes that looks impressive but is secretly foolproof.
02 -
  • Don't overload the pizza with toppings or the crust will steam instead of crisp.
  • If your tomato slices are too thick, they'll release too much moisture and make the pizza soggy.
  • Let the pizza cool for at least a minute before slicing or the cheese will slide right off.
03 -
  • Brush the crust edges with a little olive oil and sprinkle with garlic powder before baking for an extra flavor boost.
  • Use a pizza stone if you have one, it distributes heat more evenly and makes the crust crispier than a baking sheet ever could.
  • If your pesto is oil-heavy, give it a quick stir before spreading to redistribute the basil.
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