Pin it My sister brought home a jar of pesto one summer evening after visiting a farmers market, insisting we had to try it on pizza instead of tomato sauce. I was skeptical at first, convinced that red sauce was the only way to go. But after one bite of that bright, herby crust topped with tender chicken and melted cheese, I realized she was absolutely right. Now it's one of those dinners I throw together when I want something fast but impressive enough to feel like I actually cooked.
I made this for a group of friends on a Friday night when we were all too tired to go out but still wanted something better than takeout. Everyone grabbed a slice straight from the pan, and within minutes the whole pizza was gone. One friend, who usually picks off every topping, ate three slices without complaint. That's when I knew this recipe was a keeper.
Ingredients
- Thin pizza crust: A thin crust gets beautifully crisp in a hot oven and won't weigh down the fresh toppings, plus it cooks fast enough to keep the chicken and cheese from drying out.
- Cooked chicken breast: Using pre-cooked chicken (whether leftover roasted, grilled, or rotisserie) saves time and ensures the meat stays tender since it only needs to warm through in the oven.
- Olive oil: Tossing the chicken in a little olive oil with salt and pepper keeps it moist and flavorful rather than dry and bland.
- Basil pesto: This is your sauce here, so use a good-quality pesto (homemade if you have it, or a jar you actually like the taste of) because it carries most of the flavor.
- Shredded mozzarella cheese: Mozzarella melts into that gooey, stretchy layer we all love, and shredding your own from a block melts more evenly than pre-shredded.
- Ripe tomato: Fresh tomato slices add juicy pops of sweetness and acidity that cut through the richness of the cheese and pesto.
- Grated Parmesan cheese: A sprinkle of Parmesan on top adds a salty, nutty finish that deepens the overall flavor.
- Fresh basil leaves: A handful of fresh basil at the end makes the pizza look vibrant and adds an extra hit of that bright, peppery basil flavor.
Instructions
- Get the oven really hot:
- Preheat your oven to 475°F (245°C), and if you have a pizza stone, let it heat up inside so the crust gets crisp on the bottom. A hot oven is the secret to avoiding a soggy, pale crust.
- Season the chicken:
- Toss your cooked chicken with olive oil, salt, and pepper in a small bowl. This step only takes a minute but makes sure every bite of chicken is flavorful.
- Prep your crust:
- Lay the pizza crust on a baking sheet or pizza peel lined with parchment paper. The parchment makes it easy to slide onto a stone or transfer without sticking.
- Spread the pesto:
- Spoon the basil pesto onto the crust and spread it evenly with the back of a spoon, leaving a small border around the edge for the crust to puff up. Don't be shy with the pesto, it's your sauce layer.
- Add the chicken:
- Scatter the seasoned chicken pieces evenly over the pesto. Spreading them out ensures every slice gets some chicken.
- Layer on the cheese and tomatoes:
- Sprinkle the mozzarella evenly across the pizza, then arrange the tomato slices on top. Finish with a generous dusting of grated Parmesan.
- Bake until bubbly:
- Slide the pizza into the hot oven and bake for 12 to 15 minutes, watching for the cheese to bubble and the edges of the crust to turn golden brown. The smell will tell you when it's ready.
- Garnish and serve:
- Let the pizza cool for just a minute so the cheese sets slightly, then scatter fresh basil leaves over the top. Slice it up and serve while it's still hot.
Pin it There was one night I made this pizza after a long day and forgot to preheat the oven properly. The crust came out pale and floppy, and I learned the hard way that a screaming hot oven is not optional. Now I always wait for that oven thermometer to hit temperature before I even start assembling. It's a small thing, but it makes all the difference between a pizza that's just okay and one that actually tastes like it came from a pizzeria.
Choosing Your Pesto
Not all pestos are created equal, and since it's the star of this pizza, it's worth tasting before you buy. Some store-bought versions are oily and bland, while others are vibrant and packed with basil. If you have a food processor and ten minutes, making your own with fresh basil, garlic, pine nuts, Parmesan, and olive oil will blow any jar out of the water. But if you're grabbing one from the store, look for pesto in the refrigerated section rather than the shelf-stable jars, it usually tastes fresher and more like the real thing.
Making It Your Own
This pizza is endlessly adaptable once you get the base down. I've swapped the fresh tomatoes for sun-dried tomatoes when I wanted something richer and more concentrated, and I've added roasted red peppers, artichoke hearts, and even caramelized onions depending on what I had in the fridge. If you like a little heat, a pinch of red pepper flakes over the top before baking adds a nice kick. You can also use arugula instead of basil for a peppery finish, or drizzle balsamic glaze over the whole thing right before serving for a sweet-tart contrast.
Serving and Storing
This pizza is best eaten fresh out of the oven when the crust is still crispy and the cheese is gooey. If you have leftovers (which is rare in my house), store them in an airtight container in the fridge for up to two days. Reheat slices in a hot skillet over medium heat for a few minutes to bring back some of that crispy crust, the microwave will make it chewy and sad.
- Serve with a simple green salad dressed in lemon and olive oil to balance the richness.
- Pair it with a glass of chilled white wine or sparkling water with lemon.
- Cut it into smaller squares for a party appetizer instead of large slices.
Pin it This pizza has become one of those recipes I turn to when I want to feel like I'm treating myself without spending hours in the kitchen. It's fast, it's flexible, and it always delivers that perfect bite of crispy, cheesy, herby comfort.
Recipe FAQs
- → Can I make the pizza dough from scratch?
Absolutely. You can prepare homemade pizza dough ahead of time and let it rise. Simply use your favorite dough before topping with pesto and other ingredients. This adds fresh, artisanal flavor to your finished pizza.
- → What type of chicken works best?
Cooked chicken breast is ideal for its mild flavor and tender texture. Rotisserie chicken is a convenient shortcut that saves preparation time. For deeper flavor, you can also grill or pan-sear fresh chicken breast before dicing.
- → How do I prevent a soggy crust?
Use parchment paper on your baking sheet and avoid over-saturating the crust with pesto. A pizza stone preheated in the oven also helps achieve a crispier bottom. Ensure your oven reaches the full temperature before baking.
- → Can I substitute the pesto?
Yes. Sun-dried tomato paste, olive tapenade, or arugula-based pesto work beautifully as alternatives. You can also use a light brushing of garlic-infused olive oil as a substitute for those avoiding nuts.
- → Is this gluten-free friendly?
Yes. Simply swap the regular pizza crust for a gluten-free version. Most grocery stores carry quality gluten-free crusts that bake equally well. Check all other toppings and pesto for hidden gluten sources.
- → What are good side dishes to serve with this pizza?
Fresh garden salad with vinaigrette complements the pesto flavors beautifully. Garlic bread or a simple arugula salad with lemon dressing are excellent choices. A light appetizer of bruschetta works well before serving.