Chicken Pesto Pizza (Print Version)

Thin-crust pizza with basil pesto, tender chicken, mozzarella, and fresh tomatoes. A vibrant Italian twist ready in 35 minutes.

# 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

# Method:

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, followed by tomato slices and 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 let cool for one minute. Garnish with fresh basil leaves if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • It uses up leftover chicken and turns it into something that tastes gourmet without any extra work.
  • The pesto does all the flavor lifting, so you skip the usual tomato sauce step entirely.
  • It bakes fast and fills the kitchen with the kind of smell that makes everyone wander in asking when it'll be ready.
02 -
  • Don't overload the pizza with toppings or the crust will get soggy—less is more when it comes to pesto pizzas.
  • If your tomatoes are watery, pat them dry with a paper towel before adding them to avoid a puddle in the center.
  • Let the pizza rest for a full minute before cutting or the cheese will slide right off in one molten sheet.
03 -
  • If you're using a baking sheet instead of a pizza stone, preheat the sheet in the oven for five minutes before adding the pizza—it mimics the crispness of a stone.
  • Keep a close eye during the last few minutes of baking because the line between golden and burnt is thinner than you think at 475°F.
  • Always have parchment paper on hand—it's the easiest way to transfer pizza in and out of the oven without any sticking or tearing.
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