Chicken Pesto Pizza (Printable Version)

Thin-crust pizza featuring seasoned chicken, aromatic basil pesto, melted mozzarella, and ripe tomatoes. A fresh Italian-inspired main.

# What You'll Need:

→ Dough

01 - 1 thin pizza crust, 12 inches, 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, optional for garnish

# Directions:

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 over the pesto layer.
06 - Sprinkle mozzarella cheese evenly over the pizza, then arrange tomato slices on top.
07 - Top pizza with grated Parmesan cheese.
08 - Transfer pizza to oven and bake for 12 to 15 minutes until cheese is melted and bubbly and crust is golden brown.
09 - Remove from oven and let cool for 1 minute. Garnish with fresh basil leaves if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • It turns leftover chicken into something that feels fancy without any extra fuss.
  • The pesto does all the heavy lifting, so you get huge flavor with almost no effort.
  • It bakes fast and hot, giving you that crispy-edged, bubbly-cheese magic in under 15 minutes.
  • It's the kind of pizza that makes people ask for the recipe even though it's almost embarrassingly simple.
02 -
  • If your pesto is oily, blot the top of the pizza gently with a paper towel after baking or it can pool in spots and make the crust soggy.
  • Thin-sliced tomatoes are key; thick slices release too much water and turn everything watery instead of juicy.
  • Don't skip preheating the oven fully, or your crust won't crisp up and you'll end up with a floppy, sad pizza.
03 -
  • Letting the pizza rest for just one minute after baking helps the cheese set slightly so it doesn't all slide off when you cut it.
  • If your pesto is homemade and very garlicky, use a little less or balance it with an extra squeeze of lemon to keep it from overwhelming the other flavors.
  • Always taste your chicken after seasoning; if it tastes good on its own, it'll taste great on the pizza.
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