Save I used to think pesto belonged only on pasta until one restless Saturday when I had leftover chicken, a jar of vibrant green pesto, and a sudden craving for something that wasn't spaghetti. I rolled out a thin crust, spread the pesto like I was painting, and layered on the chicken and mozzarella. The smell that filled my kitchen as it baked was enough to make me forget every margherita I'd ever loved. That first bite—crisp, herby, tangy—convinced me pesto had found its true home.
The first time I made this for friends, I worried it was too simple to impress. But when they went quiet after the first slice, then immediately reached for seconds, I knew I'd landed on something good. One friend even asked if I'd opened a secret pizzeria in my apartment. It became my go-to whenever I wanted to feel like a genius without breaking a sweat.
Ingredients
- Thin pizza crust: The thinner the crust, the crispier it gets, and that contrast with the creamy toppings is everything.
- Cooked chicken breast: Rotisserie chicken is your best shortcut here, already seasoned and tender, but any leftover chicken works beautifully.
- Olive oil: Just a drizzle keeps the chicken moist and helps the seasonings cling to every piece.
- Salt and black pepper: Simple, but they wake up the chicken and balance the richness of the cheese.
- Basil pesto: This is your sauce, your star, your shortcut to deep herby flavor without chopping a single leaf.
- Shredded mozzarella cheese: Melts into those glorious stretchy pools and brings creaminess to every bite.
- Ripe tomato: Fresh slices add a juicy brightness that cuts through the richness perfectly.
- Grated Parmesan cheese: A salty, nutty finish that makes the whole thing taste more sophisticated than it really is.
- Fresh basil leaves: Optional, but they add a pop of color and a fresh herbal note that feels restaurant-worthy.
Instructions
- Heat the oven high:
- Crank your oven to 475°F and let it get scorching hot. If you have a pizza stone, let it heat up inside so your crust gets that crispy bottom.
- Season the chicken:
- Toss your cooked chicken with olive oil, salt, and pepper in a small bowl. It should glisten just a little and smell savory.
- Prep your base:
- Lay your pizza crust on a baking sheet or parchment-lined pizza peel. Make sure it's flat and ready to be dressed.
- Spread the pesto:
- Smooth the pesto all over the crust, leaving about half an inch around the edge. Think of it like spreading soft butter, easy and even.
- Add the chicken:
- Scatter the seasoned chicken pieces evenly across the pesto. Don't pile them up, let them spread out so every slice gets some.
- Layer the cheese and tomatoes:
- Sprinkle the mozzarella generously, then lay the tomato slices on top. Finish with a dusting of Parmesan for that golden, salty crust.
- Bake until bubbly:
- Slide the pizza into the hot oven and bake for 12 to 15 minutes. You'll know it's ready when the cheese bubbles and the edges turn golden brown.
- Garnish and slice:
- Let it cool for just a minute, then scatter fresh basil leaves if you have them. Slice it up and serve while it's still steaming.
Save There was one evening when I made this for myself after a long week, no guests, no pressure. I sat on the couch with the whole pizza on a cutting board, tearing off slices with my hands, and it felt like the best kind of self-care. Sometimes the simplest dinners become the most memorable, not because of who you share them with, but because of how they make you feel.
Choosing Your Chicken
I've tried this with grilled chicken, poached chicken, even leftover Thanksgiving turkey, and they all work. The key is making sure it's already cooked and not too dry. If you're using rotisserie chicken, pull it apart with your fingers instead of dicing it; those shredded, irregular pieces soak up the pesto better and feel more rustic. If you meal-prep chicken on Sundays, this is the perfect way to use it up without feeling like you're eating the same thing twice.
Pesto Variations
Not all pesto is created equal, and I learned that the hard way after using a watery store-brand jar that made my crust soggy. Look for pesto that's thick, vibrant green, and smells aggressively of basil and garlic. If you make your own, go a little heavier on the Parmesan and lighter on the oil so it clings to the dough instead of pooling. You can also swap in sun-dried tomato pesto or arugula pesto if you want to switch things up without changing the method at all.
Serving and Storing
This pizza is best eaten fresh out of the oven when the cheese is still molten and the crust has that perfect crunch. If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat slices in a hot skillet over medium heat instead of the microwave so the crust crisps back up and the cheese doesn't turn rubbery.
- Drizzle with balsamic glaze right before serving for a sweet, tangy finish that makes it feel fancy.
- Serve with a simple arugula salad dressed in lemon and olive oil to balance the richness.
- Let the pizza rest for a full minute after baking or the toppings will slide off when you slice it.
Save This pizza never gets old because it feels both comforting and a little bit special every single time. Keep the ingredients on hand, and you'll always have a dinner that feels like a treat, even on the most ordinary Tuesday.
Questions & Answers
- → Can I use store-bought pizza dough?
Yes, store-bought pizza crusts work perfectly and save time. Choose pre-made 12-inch crusts from your grocery store's bakery or freezer section for convenience.
- → What's the best way to prepare the chicken?
Use cooked chicken breast, either homemade or rotisserie. Dice or shred it into bite-sized pieces, then toss with olive oil, salt, and pepper for optimal flavor and texture distribution.
- → How do I prevent a soggy crust?
Use parchment paper on your baking sheet and ensure the oven is fully preheated to 475°F. Spread pesto directly on the crust, which creates a protective barrier against moisture from other toppings.
- → Can I make this gluten-free?
Absolutely. Simply substitute a gluten-free pizza crust and verify your pesto is gluten-free. All other ingredients are naturally gluten-free, making this easily adaptable.
- → What are good substitutions for tomatoes?
Sun-dried tomatoes offer concentrated flavor and a chewy texture. Cherry tomato halves, roasted red peppers, or caramelized onions also complement the pesto and chicken beautifully.
- → Is pine nut allergy a concern?
Many basil pestos contain pine nuts. If purchasing store-bought pesto, always check the label. Alternatively, make homemade pesto using walnuts or sunflower seeds as substitutes.