Chicken Pesto Pizza (Print version)

Thin-crust pizza with basil pesto, seasoned chicken, melted mozzarella, and fresh tomatoes. A vibrant Italian-inspired main dish.

# 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 & 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, place it in the oven during preheating.
02 - In a small bowl, toss cooked chicken with olive oil, salt, and black pepper 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 over the pesto layer.
06 - Sprinkle mozzarella cheese evenly over the pizza, then arrange tomato slices on top.
07 - Sprinkle grated Parmesan cheese over tomatoes.
08 - Transfer pizza to preheated oven and bake for 12 to 15 minutes until cheese is melted and bubbly with a golden brown crust.
09 - Remove from oven and cool for 1 minute. Garnish with fresh basil leaves if desired. Slice and serve immediately.

# Tips from the pros:

01 -
  • The pesto brings a bright, garlicky punch that makes every bite feel restaurant-worthy without any fuss.
  • It comes together so fast you can make it on a weeknight and still have time to sit down and actually enjoy it.
  • Leftovers reheat beautifully in a hot skillet, crisping up like they just came out of the oven.
02 -
  • If your tomatoes are very juicy, pat them dry with a paper towel before adding them to the pizza or you'll end up with a soggy center.
  • Don't add the fresh basil before baking—it will turn dark and bitter in the oven.
  • A pizza stone really does make a difference, but if you don't have one, flip a baking sheet upside down and preheat it in the oven for a similar effect.
03 -
  • Let your dough come to room temperature before stretching it—it'll be easier to work with and won't snap back.
  • If you love garlic, brush the crust edges with garlic butter before baking for an extra layer of flavor.
  • Always taste your pesto before spreading it; if it's too salty, thin it with a little olive oil to balance it out.
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