Save My kitchen smelled like a trattoria the night I threw this together on a whim. I had leftover roast chicken, a jar of pesto I'd been hoarding, and a sudden craving for something that wasn't delivery. The crust crisped up fast, the cheese bubbled into golden pools, and when I pulled it out, even my skeptical teenager looked up from his phone. Sometimes the best recipes aren't planned—they're just hungry evenings that turn out right.
I made this for a friend who swore she didn't like pesto, and she ate three slices without realizing what the green stuff was. The chicken soaks up just enough of that basil-garlic richness, and the tomatoes add a brightness that keeps it from feeling too heavy. Now she asks me to make it every time she comes over, and I never tell her it's basically pantry scraps dressed up nice.
Ingredients
- Thin pizza crust: A 12-inch base gives you the perfect canvas, and if you buy it premade, nobody will judge you because this is about speed and flavor.
- Cooked chicken breast: Dice it small or shred it with your fingers so it spreads evenly and every bite gets a little protein.
- Olive oil: Just a tablespoon tossed with the chicken keeps it moist and adds a subtle richness that complements the pesto.
- Basil pesto: This is your sauce, so use a good one, homemade or a brand that actually tastes like basil and not just oil.
- Mozzarella cheese: Shred it yourself if you can, the pre-shredded stuff has anti-caking agents that don't melt as beautifully.
- Ripe tomato: Slice it thin so it softens and releases juice without making the crust soggy.
- Parmesan cheese: Grated fresh, it adds a salty, nutty finish that ties everything together.
- Fresh basil leaves: Optional, but a handful scattered on top makes it look like you tried harder than you did.
Instructions
- Heat the oven hot:
- Crank it to 475°F and if you have a pizza stone, let it preheat inside so the crust gets that crispy, almost-charred bottom. High heat is the secret to avoiding a floppy, sad pizza.
- Season the chicken:
- Toss your cooked chicken with olive oil, salt, and pepper in a small bowl until every piece is lightly coated. This step takes thirty seconds and makes a huge difference in flavor.
- Prep your base:
- Lay the crust on a baking sheet or parchment-lined pizza peel. If the edges look dry, brush them lightly with olive oil so they brown instead of burn.
- Spread the pesto:
- Use the back of a spoon to swirl the pesto all over the crust, leaving about half an inch around the rim. Don't be shy, that green layer is doing all the heavy lifting.
- Layer the chicken:
- Scatter the seasoned chicken evenly so every slice gets some. Clumps are fine, this isn't a competition.
- Add the cheese:
- Sprinkle the mozzarella in an even blanket, then lay the tomato slices on top. Finish with a dusting of Parmesan.
- Bake it fast:
- Slide the pizza into the oven and bake for 12 to 15 minutes, watching for bubbling cheese and golden edges. The smell will tell you when it's ready.
- Garnish and slice:
- Let it rest for just a minute so the cheese sets slightly, then tear or chop fresh basil over the top. Cut it into wedges and serve while it's still steaming.
Save The first time I served this at a casual dinner, someone asked if I'd ordered it from a fancy place downtown. I didn't correct them right away because it felt good to let them think I was more skilled than I am. But then I admitted it took twenty minutes, and suddenly everyone wanted the recipe, which is the best compliment a home cook can get.
Choosing Your Chicken
Rotisserie chicken is your best friend here because it's already seasoned and juicy, and you can shred it straight from the container. Leftover grilled chicken works too, just make sure it's not dried out or it will taste like cardboard once baked. If you're starting from raw, a quick pan-sear with salt and garlic does the job in under ten minutes.
Pesto Variations
I've swapped basil pesto for sun-dried tomato pesto when I wanted something richer and deeper, and it was a total hit. Arugula pesto gives it a peppery edge, and if you're out of pesto entirely, a thin smear of garlic butter mixed with fresh herbs works in a pinch. Just remember, pesto is the star here, so whatever you use should be bold enough to stand up to the cheese.
Storing and Reheating
Leftover slices keep in the fridge for up to three days in an airtight container, and I always reheat them in a skillet over medium heat instead of the microwave. The crust crisps back up, the cheese gets gooey again, and it tastes almost as good as fresh. If you're feeling fancy, cover the pan for the first minute to melt the cheese faster without burning the bottom.
- Freeze unbaked assembled pizzas wrapped tightly in plastic, then bake straight from frozen at 450°F for about 18 minutes.
- Drizzle balsamic glaze or hot honey over the finished pizza for a sweet-tangy kick.
- Use a pizza cutter or sharp chef's knife to get clean slices without dragging all the toppings off.
Save This pizza has saved more weeknights than I can count, and it always feels like a little celebration even when it's just Tuesday. Make it your own, trust your instincts, and enjoy every cheesy, pesto-covered bite.
Recipe FAQ
- → Can I use fresh dough instead of store-bought crust?
Absolutely. Prepare or purchase fresh pizza dough, let it rest, then stretch it to a 12-inch circle. Allow the dough to come to room temperature before topping for the best texture and rise.
- → What's the best way to prevent a soggy crust?
Use a pizza stone preheated in the oven for 30 minutes before baking. This creates direct heat beneath the crust. Also, avoid over-applying pesto—spread it thin and evenly. Pat dry any excess moisture from the tomato slices before placing them on the pizza.
- → Can I substitute the basil pesto with something else?
Yes, try sun-dried tomato pesto, arugula pesto, or even a light layer of marinara sauce as an alternative. These options offer different flavor profiles while maintaining the pizza's character.
- → How do I make this gluten-free?
Simply swap the regular pizza crust for a gluten-free crust. Most grocery stores carry frozen or fresh gluten-free pizza dough. Ensure all other ingredients, including store-bought pesto, are certified gluten-free if needed.
- → What cheese pairs well with pesto and chicken?
Mozzarella is traditional, but you can combine it with provolone or fresh burrata for creaminess. Parmesan adds a sharp, salty finish. Avoid soft cheeses that may melt excessively; stick with semi-firm varieties.
- → Can I prepare the pizza in advance?
Yes, assemble the topped pizza on parchment paper up to 2 hours ahead. Keep it in the refrigerator, then bake directly from cold—just add 2-3 minutes to the cooking time. This flexibility makes entertaining easier.