Chicken Pesto Pizza (Printable Version)

Crisp thin-crust pizza with fragrant basil pesto, tender chicken, creamy mozzarella, and juicy tomatoes.

# 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

# How To Make It:

01 - Preheat oven to 475°F. If using a pizza stone, place it in the oven as it heats.
02 - Toss cooked chicken with olive oil, salt, and black pepper in a small bowl.
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, followed by tomato slices.
07 - Top pizza with grated Parmesan cheese.
08 - Transfer pizza to the 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 one minute. Garnish with fresh basil leaves if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • It turns weeknight leftovers into something that feels special without any fuss.
  • The pesto does all the flavor work so you don't need a complicated sauce.
  • It bakes fast and fills the kitchen with the kind of smell that makes people wander in asking what's for dinner.
  • You can adjust toppings based on what you have, and it still turns out beautifully.
02 -
  • Don't skip preheating the oven all the way, or your crust will be pale and soft instead of crispy.
  • Pat your tomato slices with a paper towel before adding them to avoid watery spots on the pizza.
  • If your pesto is really thick, thin it with a teaspoon of olive oil so it spreads smoothly.
03 -
  • Brush the crust edges with a little olive oil before baking for an extra golden, flavorful border.
  • If your oven runs cool, crank it up to 500°F to get that pizzeria style crispness.
  • Use a pizza cutter or kitchen shears to slice it cleanly without dragging all the toppings off.
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