Chicken Pesto Pizza

My neighbor showed up one Friday evening with a jar of homemade pesto and a rotisserie chicken, announcing we were making pizza. I had never thought to swap tomato sauce for pesto, but within twenty minutes, my kitchen smelled like a trattoria in summer. The crust crisped up beautifully, the mozzarella bubbled into golden pockets, and that first bite—herbaceous, savory, just a little tangy—made me rethink every pizza I'd ever ordered. Now, whenever I have leftover chicken or a bunch of basil threatening to wilt, this is what I make.

I made this for a casual dinner party once, and my friend who claimed she didn't like chicken on pizza asked for the recipe before she left. She loved how the pesto clung to every piece of chicken and how the tomatoes released just enough juice to keep it from feeling dry. We ate it straight off the baking sheet, standing around the counter, and it disappeared in minutes. It's become my go-to when I want something impressive but don't want to fuss.

Ingredients

• Thin pizza crust: The thinner the crust, the crispier it gets in a hot oven, so don't be tempted to use a thick dough unless you love a chewy base.
• Cooked chicken breast: Rotisserie chicken works beautifully here and saves you from cooking and shredding your own, plus it's already seasoned.
• Olive oil: Tossing the chicken in a little oil keeps it moist and helps the seasoning stick.
• Basil pesto: This is your sauce, so use a good quality pesto or make your own if you have fresh basil, it makes all the difference.
• Mozzarella cheese: Shred it yourself if you can, pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly.
• Ripe tomato: Slice it thin so it softens and releases a bit of juice without making the pizza soggy.
• Parmesan cheese: A little goes a long way, adding a sharp, salty finish that balances the creamy mozzarella.
• Fresh basil leaves: Optional, but a few torn leaves on top before serving make it look and taste like it came from a real pizzeria.

Instructions

Heat the oven high:

Preheat to 475°F and if you have a pizza stone, let it heat up inside. A screaming hot oven is what gives you that crispy, blistered crust.

Season the chicken:

Toss your cooked chicken with olive oil, salt, and pepper in a small bowl. This step keeps the chicken from drying out and adds a layer of flavor.

Prep your base:

Lay your pizza crust on a baking sheet or parchment-lined peel. If the crust is floppy, parbake it for 3 minutes first.

Spread the pesto:

Use the back of a spoon to spread pesto evenly, leaving about half an inch around the edges for the crust to puff up. Don't go too heavy or it'll overpower everything.

Add the chicken:

Scatter the seasoned chicken pieces evenly across the pesto. Try not to pile it all in one spot so every slice gets some.

Layer the cheese and tomatoes:

Sprinkle mozzarella over the chicken, then lay the tomato slices on top. Finish with a dusting of Parmesan.

Bake until bubbly:

Slide the pizza into the hot oven and bake for 12 to 15 minutes. You'll know it's done when the cheese is golden and bubbling and the edges are crisp.

Let it rest and garnish:

Pull it out, let it sit for a minute so the cheese sets slightly, then top with fresh basil if you have it. Slice and serve while it's still hot.

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The first time I served this to my kids, they were skeptical about the green sauce. But after one bite, my youngest declared it was better than pepperoni, which is high praise in our house. Now it's on our weekend rotation, and I love that I can have it on the table in the time it takes to watch half a movie. It's the kind of dinner that feels like a treat but doesn't require much from you.

Storing and Reheating

Leftover slices keep well in the fridge for up to three days if you wrap them in foil or store them in an airtight container. Reheat them in a hot skillet over medium heat for a few minutes to bring back the crispy crust, the microwave will make it rubbery. You can also freeze baked slices for up to a month, just let them thaw in the fridge before reheating.

Swaps and Variations

If you want to change things up, try swapping the chicken for cooked shrimp or even crispy bacon. Sun-dried tomatoes add a deeper, sweeter flavor than fresh, and they don't release moisture. For a veggie version, skip the chicken and add roasted red peppers, artichoke hearts, or sautéed mushrooms. A drizzle of balsamic glaze or hot honey before serving takes it to another level.

What to Serve Alongside

This pizza is rich and satisfying on its own, but a simple arugula salad with lemon vinaigrette cuts through the richness beautifully. Garlic knots or a crusty baguette are great if you're feeding a crowd. A glass of chilled white wine or sparkling water with lemon makes it feel like a real occasion.

• Keep a jar of good pesto in the fridge, it's a lifesaver for quick weeknight meals.
• If you're making your own crust, let the dough come to room temperature before rolling it out.
• Slice the pizza with kitchen shears instead of a pizza cutter for cleaner cuts.

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This pizza has become one of those recipes I don't even think about anymore, I just make it. It's quick, flexible, and always tastes like I put in more effort than I did.

Recipe FAQs

→ Can I use store-bought pizza dough instead of a crust?

Yes, absolutely. Store-bought pizza dough works perfectly and saves time. Simply stretch or roll it to about 12 inches, follow the same topping and baking instructions, and you'll get the same delicious results.

→ What's the best way to prepare the chicken for this pizza?

Use pre-cooked chicken breast that you dice or shred finely for even distribution. Rotisserie chicken is an excellent shortcut. Toss it with a little olive oil, salt, and pepper before adding to the pizza to enhance the flavor.

→ How do I prevent the crust from becoming too crispy or soggy?

Use parchment paper on your baking sheet and don't spread the pesto too heavily. A pizza stone, if preheated, creates an extra-crispy bottom. Keep toppings in moderation to allow heat circulation and prevent moisture buildup.

→ Can I make this pizza without pine nuts in the pesto?

Yes, many pesto variations skip pine nuts or use alternatives like walnuts or sunflower seeds. You can also use store-bought pesto without tree nuts, or make your own with basil, garlic, olive oil, and cheese.

→ What are good substitutions for the toppings?

Try sun-dried tomatoes for deeper flavor, fresh mozzarella for a lighter texture, or add caramelized onions and spinach. You can also experiment with grilled zucchini, bell peppers, or artichoke hearts for variation.

→ How long can I keep leftover pizza?

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness, or enjoy cold straight from the fridge.