Save My oven mitt slipped one Wednesday night and I nearly dropped the whole pizza on the floor. It wobbled on the edge of the stone, pesto glistening under the oven light, and I caught it just in time. That near-disaster taught me to always use two hands and parchment paper. Ever since, this chicken pesto pizza has been my weeknight rescue meal. It takes half an hour and tastes like I spent all day in the kitchen.
I made this for my sister after she moved into her first apartment. She had no furniture yet, so we sat on the floor with paper plates and ate the whole pizza between us. She kept saying it tasted fancier than anything she could make, and I told her the secret was just good pesto and high heat. Now she texts me photos every time she makes it. It became her signature dish without her even realizing it.
Ingredients
- Thin pizza crust: The thinner the crust, the crispier it gets in a hot oven, and that crunch is everything here.
- Cooked chicken breast: Diced or shredded both work, but shredded chicken spreads more evenly and gets a little crispy on the edges.
- Olive oil: Tossing the chicken in olive oil before baking keeps it from drying out and adds a subtle richness.
- Basil pesto: This is your sauce, so use a good one with real basil and garlic, it makes or breaks the pizza.
- Shredded mozzarella cheese: Low-moisture mozzarella melts beautifully without making the crust soggy.
- Ripe tomato: Slice it thin so it softens in the oven but does not release too much water.
- Grated Parmesan cheese: A little Parmesan on top adds a salty, nutty finish that balances the pesto.
- Fresh basil leaves: Optional, but a few torn leaves on top after baking make it look and taste restaurant-quality.
Instructions
- Heat the oven high:
- Preheat to 475 degrees, and if you have a pizza stone, let it heat up inside. A screaming hot oven is what gives you that crispy, bubbly crust.
- Season the chicken:
- Toss your cooked chicken with olive oil, salt, and pepper in a small bowl. This step keeps the chicken moist and flavorful instead of bland and dry.
- Prep your base:
- Lay the pizza crust on a baking sheet or parchment-lined peel. Parchment makes sliding it onto the stone so much easier and prevents sticking.
- Spread the pesto:
- Use a spoon to spread the pesto evenly, leaving a little border for the crust to puff up. Do not overdo it or the pizza gets too oily.
- Add the chicken:
- Scatter the seasoned chicken pieces evenly across the pesto. Try to keep them spread out so every slice gets some.
- Layer the cheese and tomatoes:
- Sprinkle mozzarella over everything, then lay the tomato slices on top. Finish with a light dusting of Parmesan.
- Bake until golden:
- Slide the pizza into the oven and bake for 12 to 15 minutes. Watch for bubbling cheese and a golden brown crust.
- Garnish and serve:
- Let it cool for a minute, then tear some fresh basil over the top. Slice and serve while it is still hot and the cheese is stretchy.
Save The first time I brought this to a potluck, someone asked if I ordered it from a fancy Italian place. I laughed and told them it took me less time than the drive there. That is when I realized homemade pizza does not have to be complicated to impress people. It just has to taste good and look like you cared. This one does both without breaking a sweat.
Choosing Your Chicken
Rotisserie chicken is my go-to shortcut because it is already seasoned and juicy. I pull the meat off while it is still warm, and it shreds perfectly. If you are cooking chicken from scratch, poaching it in seasoned water keeps it tender and easy to dice. Leftover grilled chicken works too, just chop it small so it heats through quickly in the oven. Whatever you use, make sure it is cooked before it goes on the pizza because 15 minutes is not enough time to cook raw meat.
Getting the Crust Right
Store-bought thin crusts are lifesavers on busy nights, and most grocery stores carry decent ones now. If you are making dough from scratch, roll it as thin as you can without tearing it. I learned that thicker dough stays doughy in the center even when the edges are done. A pizza stone helps with crispness, but a preheated baking sheet works almost as well. Just make sure whatever surface you use is hot before the pizza hits it.
Finishing Touches
A drizzle of balsamic glaze after baking adds a sweet tang that cuts through the richness of the cheese and pesto. I keep a bottle in my pantry just for this. Sun-dried tomatoes can replace fresh ones if you want a deeper, more intense flavor. Some people like red pepper flakes for a little heat, and I will not argue with that.
- Let the pizza rest for a full minute before slicing so the cheese sets and does not slide off.
- Use a pizza cutter or sharp knife and cut with confidence, hesitant cuts drag the toppings around.
- Leftovers reheat beautifully in a hot skillet with a lid to crisp the bottom and melt the cheese again.
Save This pizza is proof that weeknight dinners do not have to be boring or complicated. Keep a few good ingredients on hand, crank the oven high, and you will have something worth sitting down for.
Recipe FAQs
- → Can I use store-bought pesto for this pizza?
Yes, store-bought basil pesto works perfectly and saves time. Simply check the label for any allergen concerns, particularly tree nuts and dairy if needed.
- → What type of chicken works best?
Use cooked chicken breast for the best results. Rotisserie chicken is a convenient shortcut that brings excellent flavor and texture to your pizza.
- → How do I get a crispy crust?
Use a preheated pizza stone or baking sheet, and bake at 475°F. If using a stone, let it heat in the oven for at least 15 minutes before placing your pizza on it.
- → Can I customize the toppings?
Absolutely. Try sun-dried tomatoes for deeper flavor, swap fresh basil for garlic, or add roasted red peppers. Keep toppings moderate to maintain even cooking.
- → Is there a gluten-free option?
Yes, simply substitute a gluten-free pizza crust. Verify that your pesto and other toppings are also gluten-free if following a strict gluten-free diet.