Chicken Pesto Pizza

There's something about the smell of pesto hitting a hot oven that stops me in my tracks every time. I made this pizza on a Wednesday night when I was too tired to think but too hungry to settle for boring. I had leftover chicken, a jar of pesto I'd been hoarding, and a crust that was about to expire. What came out of the oven wasn't just dinner—it was the kind of meal that made me forget I was exhausted. That first bite, with the basil-bright pesto and the creamy mozzarella, felt like a tiny vacation on a plate.

I brought this to a friend's place once when we were supposed to be having a movie night. She was setting up the TV, and I was in her tiny kitchen assembling this pizza on a baking sheet. When it came out, we forgot all about the movie for a solid twenty minutes. We just sat there, pulling slices apart and talking about how pesto changes everything. That night, this pizza became our go-to whenever one of us needed comfort food that didn't feel heavy.

Ingredients

• Thin pizza crust (12 inches): The foundation here matters more than you think; a thin crust gets crisp and golden without stealing the show from the toppings, and it cooks fast enough that nothing dries out.
• Cooked chicken breast (1 cup, diced or shredded): Rotisserie chicken is your best friend here if you're short on time, and shredding it instead of dicing gives you more surface area to soak up that pesto.
• Olive oil (1 tablespoon): This keeps the chicken juicy and helps the salt and pepper cling to every piece, so you get seasoning in every bite instead of bland pockets.
• Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Don't skip seasoning the chicken separately; it makes the difference between chicken that tastes like an afterthought and chicken that belongs on this pizza.
• Basil pesto (1/3 cup): The soul of this pizza, pesto brings bright basil, garlic, and a hint of nuttiness that no red sauce can match, and a little goes a long way.
• Shredded mozzarella cheese (1 1/4 cups): Mozzarella melts into those glorious stretchy strings and creates a creamy blanket that holds everything together without overpowering the pesto.
• Ripe tomato (1 medium, thinly sliced): Fresh tomato adds juicy bursts of acidity that cut through the richness, and slicing it thin means it softens without making the crust soggy.
• Grated Parmesan cheese (2 tablespoons): A little sprinkle on top gives you those crispy, salty bits that make every slice feel a little more special.
• Fresh basil leaves (optional, for garnish): A few leaves scattered on top right before serving make it look like you tried harder than you did, and they add a fresh pop of flavor.

Instructions

Preheat the oven:

Crank your oven to 475°F and let it get roaring hot; if you have a pizza stone, slide it in now so it heats up and gives you that pizzeria-style crisp on the bottom. This high heat is what makes the cheese bubble and the crust golden in record time.

Season the chicken:

Toss your cooked chicken with olive oil, salt, and pepper in a small bowl until every piece is coated. This step takes thirty seconds but makes the chicken taste like it belongs on this pizza instead of just sitting on top of it.

Prep the crust:

Lay your pizza crust on a baking sheet or pizza peel lined with parchment paper, which makes transferring it a breeze and keeps it from sticking. If your crust is a little stiff, let it sit at room temperature for a few minutes so it's easier to work with.

Spread the pesto:

Spoon the pesto onto the crust and spread it evenly with the back of a spoon, leaving about half an inch around the edges for a crust. Don't go too heavy or it'll be oily; you want just enough to taste it in every bite.

Add the chicken:

Scatter the seasoned chicken evenly over the pesto, making sure it's distributed so every slice gets some. Don't pile it all in the center or you'll end up with one loaded slice and three sad ones.

Layer the cheese and tomatoes:

Sprinkle the mozzarella evenly over the chicken, then lay the tomato slices on top, spacing them out so they don't overlap too much. Finish with a light dusting of Parmesan, which will get golden and crispy in the oven.

Bake:

Slide the pizza into the oven and bake for 12 to 15 minutes, watching for the cheese to bubble and the edges of the crust to turn deep golden brown. If the top is browning too fast, you can lower the oven slightly, but usually this timing is just right.

Garnish and serve:

Pull the pizza out, let it cool for just a minute so you don't burn your mouth, then scatter fresh basil leaves on top if you have them. Slice it up and serve it hot while the cheese is still doing that perfect stretch.

Save

One night I made this for my sister who swore she didn't like pesto. She took one bite, paused, then grabbed another slice before I'd even finished mine. By the end of the night, she was asking me to text her the recipe. It was one of those quiet victories where food does the convincing better than words ever could.

Swapping Ingredients Without Losing the Magic

If you don't have fresh tomatoes, sun-dried tomatoes packed in oil bring a deeper, almost sweet intensity that works beautifully with pesto. You can also use rotisserie chicken straight from the store, which saves time and adds a little extra seasoning you didn't have to think about. For a gluten-free version, just swap in your favorite gluten-free crust; the toppings stay exactly the same and nobody will know the difference. If you're out of mozzarella, a mix of provolone and fontina melts just as well and adds a slightly sharper, creamier flavor.

Getting That Crispy Crust Every Time

A screaming-hot oven is your best friend here, and if you have a pizza stone, use it. Parchment paper makes transferring easy, but if you're feeling brave, you can dust the peel with a little cornmeal and slide the pizza directly onto the stone. The key is not overloading the toppings; too much weight and moisture will steam the crust instead of crisping it. If your crust ever comes out soft, try baking it alone for two minutes before adding toppings, which gives it a head start.

Little Extras That Make It Special

A drizzle of balsamic glaze right before serving adds a sweet, tangy pop that makes this pizza taste like it came from a restaurant. You can also scatter a handful of arugula on top after baking for a peppery, fresh contrast to the richness. If you like heat, a pinch of red pepper flakes on the pesto or a drizzle of hot honey over the finished pizza takes it in a bold, exciting direction.

• Try a mix of mozzarella and burrata for an extra creamy, luxurious center.
• A squeeze of fresh lemon juice over the hot pizza brightens everything and cuts through the richness.
• Leftovers reheat beautifully in a hot skillet for a few minutes, which crisps the crust back up better than a microwave ever could.

Save

This pizza has pulled me out of more weeknight ruts than I can count, and it never feels like I'm settling for easy. It's proof that simple ingredients and a hot oven can give you something worth sitting down for.

Recipe FAQs

→ Can I make the pizza dough from scratch?

Absolutely. Prepare your pizza dough ahead and let it rise. You can freeze it for up to three months. Simply thaw and stretch to your desired thickness before topping.

→ What type of chicken works best?

Rotisserie chicken offers excellent convenience and flavor. You can also poach, grill, or roast chicken breasts beforehand. Shredded chicken distributes more evenly across the pizza than chunks.

→ How do I keep the crust crispy?

Use parchment paper on your baking sheet to prevent moisture accumulation. If using a pizza stone, preheat it thoroughly. A temperature of 475°F ensures proper crisping. Avoid excessive sauce, which can create sogginess.

→ Can I prepare this ahead of time?

Yes. Assemble the pizza completely, cover it with plastic wrap, and refrigerate for up to two hours. Bake directly from the refrigerator, adding 2-3 minutes to the cooking time.

→ What are good substitutions for pesto?

Sun-dried tomato spread, garlic aioli, or white sauce work beautifully. For a lighter option, try a thin layer of olive oil infused with fresh herbs instead of traditional pesto.

→ How do I make this gluten-free?

Simply use a certified gluten-free pizza crust available at most grocery stores. Check store-bought pesto and cheeses for gluten contamination if following a strict gluten-free diet.