Chicken Pesto Pizza (Print version)

Crisp thin-crust pizza with fragrant basil pesto, tender chicken, 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

# Directions:

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

# Expert Tips:

01 -
  • It comes together in about half an hour, making it perfect for weeknights when you want real food without the fuss.
  • The pesto adds a fresh, aromatic layer that feels lighter and brighter than traditional pizza sauce.
  • You can use rotisserie chicken or leftovers, so there's barely any prep involved.
  • The combination of mozzarella and Parmesan creates a creamy, salty richness that balances the basil beautifully.
02 -
  • Don't overload the pizza with toppings or the crust will get soggy and won't crisp up properly.
  • If your tomatoes are really juicy, pat them dry with a paper towel before adding them to avoid puddles of water on your pizza.
  • Let the pizza rest for a minute after baking so the cheese firms up just enough to slice cleanly without everything sliding off.
03 -
  • Use a pizza stone if you have one, it absorbs moisture and gives you a crispier crust than a baking sheet ever will.
  • Let your dough come to room temperature before stretching it, cold dough tears and shrinks back stubbornly.
  • Brush the crust edges with a little olive oil before baking for a golden, restaurant-style finish.
Go back