Chicken Pesto Pizza (Printable Version)

Crisp thin-crust topped with basil pesto, tender chicken, creamy mozzarella, and juicy tomatoes.

# What You Need:

→ 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

# How-to Steps:

01 - Preheat oven to 475°F. If using a pizza stone, position it in the oven during preheating.
02 - Combine cooked chicken with olive oil, salt, and black pepper in a small bowl, tossing 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, maintaining a small border around the edges.
05 - Distribute seasoned chicken evenly across the pesto layer.
06 - Sprinkle mozzarella cheese uniformly over the pizza, then arrange tomato slices on top.
07 - Sprinkle grated Parmesan cheese across the entire pizza surface.
08 - Transfer pizza to preheated oven and bake for 12 to 15 minutes until cheese is melted and bubbly and crust achieves golden brown color.
09 - Remove from oven and cool for 1 minute. Garnish with fresh basil leaves if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • It comes together in half an hour, which means dinner can happen even on chaotic weeknights.
  • The pesto adds a punch of flavor that makes every bite feel more sophisticated than plain tomato sauce.
  • You can use rotisserie chicken and store-bought dough, so there's no shame in taking shortcuts.
  • Leftovers reheat beautifully in a hot skillet, keeping the crust crisp instead of soggy.
02 -
  • Don't overload the toppings or the crust won't crisp, it will steam and turn limp in the middle.
  • If your tomatoes are watery, blot them with a paper towel first or they'll pool and make everything soggy.
  • Let the pizza rest for a full minute after baking, cutting it too soon causes all the cheese to slide off in one molten sheet.
03 -
  • Brush the crust edges with garlic butter before baking for a flavor boost that tastes like breadsticks.
  • If your oven runs cool, bump the temperature to 500°F and keep a close eye so it doesn't burn.
  • Let the pesto come to room temperature before spreading, it glides on easier and doesn't tear the dough.
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