Chicken Pesto Pizza (Printable)

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, 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 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 - Sprinkle grated Parmesan cheese over the pizza.
08 - Transfer pizza to the oven and bake for 12-15 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 Suggestions:

01 -
  • The pesto replaces heavy tomato sauce and brings a bright, herby punch that feels lighter and more exciting.
  • You can use leftover rotisserie chicken and store-bought crust, so dinner comes together faster than delivery.
  • The thin crust gets crispy and golden in a hot oven, giving you that pizzeria crunch at home.
  • Fresh tomatoes and basil on top make every bite taste like summer, even in the middle of winter.
02 -
  • Always preheat your oven fully before the pizza goes in, a lukewarm oven makes the crust soft and pale instead of crispy.
  • Pat the tomato slices with a paper towel before adding them to remove excess moisture, or they will make the pizza soggy.
  • If your pesto is too thick, thin it with a teaspoon of olive oil so it spreads smoothly without tearing the dough.
03 -
  • Freeze individual slices wrapped in foil, then reheat them straight from the freezer in a 400 degree oven for 10 minutes.
  • Brush the crust edges with olive oil and a pinch of garlic powder before baking for a golden, flavorful rim.
  • If your pesto has pine nuts and someone has a nut allergy, swap it for a nut-free basil pesto or make your own with sunflower seeds.
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