Chicken Pesto Pizza (Printable)

A crisp thin-crust pizza topped with fragrant basil pesto, tender chicken, creamy mozzarella, and juicy 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 & 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 across the pesto layer.
06 - Sprinkle mozzarella cheese evenly over the pizza, then arrange tomato slices on top.
07 - Sprinkle grated Parmesan cheese over the entire pizza.
08 - Transfer pizza to 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 let cool for 1 minute. Garnish with fresh basil leaves if desired. Slice and serve immediately.

# Expert Tips:

01 -
  • It comes together in half an hour but tastes like you spent all afternoon in the kitchen.
  • The pesto adds a fragrant, herby richness that plain tomato sauce just can't match.
  • You can use leftover chicken or rotisserie, making it perfect for clearing out the fridge.
  • Every bite feels bright and summery, even in the middle of winter.
02 -
  • Don't skip preheating the oven fully or your crust will turn out pale and chewy instead of crisp.
  • Slice the tomatoes thin, really thin, or they'll release too much water and make the pizza soggy in the middle.
  • If your pesto is oily, blot the top lightly with a paper towel before spreading it so the pizza doesn't get greasy.
03 -
  • Brush the crust edges with a little olive oil and sprinkle with garlic powder before baking for an extra flavorful border.
  • If your pesto is homemade and very garlicky, go easy on it or the flavor will be too strong once it bakes.
  • Use a pizza stone if you have one, it makes the bottom impossibly crispy and cooks the pizza more evenly.
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