Chicken Pesto Pizza (Printable)

Vibrant pizza featuring seasoned chicken, aromatic basil pesto, melted mozzarella, and fresh tomatoes on a crispy crust.

# 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 for garnish, optional

# Directions:

01 - Preheat oven to 475°F. If using a pizza stone, position it in the oven during preheating.
02 - In a small bowl, combine cooked chicken with olive oil, salt, and pepper. Toss 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 for the crust to rise.
05 - Distribute 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 surface.
08 - Transfer pizza to the 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 cool for 1 minute. Garnish with fresh basil leaves if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • It comes together faster than delivery and tastes like you spent all day in the kitchen.
  • The pesto adds a fresh, garlicky brightness that makes every bite feel lighter than traditional pizza.
  • You can use up leftover chicken, which means dinner is half done before you even start.
  • The thin crust gets so crispy in a hot oven that it crackles when you cut it.
02 -
  • Don't skip preheating the oven fully, a lukewarm oven makes the crust soggy instead of crispy.
  • If your tomatoes are very juicy, pat them dry with a paper towel before adding them to avoid a watery pizza.
  • Use parchment paper under the crust if you're not confident transferring it, it slides right onto the stone without sticking.
03 -
  • Brush the crust edges with a little olive oil and sprinkle with garlic powder before baking for an extra flavorful rim.
  • If your oven runs cool, crank it up to 500°F and keep a close eye on the pizza so it doesn't burn.
  • Let the pizza rest for a full minute after baking, cutting into it too soon makes the toppings slide off.
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