Chicken Pesto Pizza (Printable Version)

Crispy thin-crust pizza topped with fragrant basil pesto, seasoned chicken, melted mozzarella, and fresh tomatoes.

# What You'll 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 and 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

# Steps:

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 the crust, leaving a small border around the edges.
05 - Scatter seasoned chicken evenly across the pesto layer.
06 - Sprinkle mozzarella cheese evenly over the pizza, then arrange tomato slices on top. Finish with grated Parmesan cheese.
07 - Transfer pizza to preheated oven and bake for 12-15 minutes until cheese is melted and bubbly and crust is golden brown.
08 - Remove from oven and let cool for 1 minute. Garnish with fresh basil leaves if desired. Slice and serve immediately.

# Expert Insights:

01 -
  • It transforms leftover chicken into something exciting without any fuss or complicated sauces.
  • The pesto does all the heavy lifting, delivering bold flavor in seconds.
  • It bakes fast and hot, giving you that crispy crust and bubbly cheese in under 15 minutes.
  • Everyone at the table will think you spent way more effort than you actually did.
02 -
  • Don't skip preheating the oven fully or your crust will turn out soft and sad instead of crisp and crackly.
  • If your pesto is too thick, thin it with a teaspoon of olive oil so it spreads smoothly and doesn't tear the dough.
  • Pat the tomato slices dry with a paper towel before adding them or they'll release water and make your pizza soggy.
03 -
  • Use parchment paper under your dough so you can slide the whole thing onto the oven rack or stone without any sticking or tearing.
  • If your oven runs cool, bump the temperature to 500°F and keep a close eye on it so it doesn't burn.
  • Taste your pesto before spreading it; if it's bland, stir in a pinch of salt and a squeeze of lemon juice to wake it up.
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