Chicken Pesto Pizza (Print Version)

Vibrant thin-crust pizza featuring seasoned chicken, aromatic basil pesto, melted mozzarella, and fresh tomatoes in just 35 minutes.

# Components:

→ Dough

01 - 1 thin pizza crust, 12 inches diameter, 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

# Method:

01 - Preheat oven to 475°F. If using a pizza stone, place it in the oven as it preheats.
02 - Toss cooked chicken with olive oil, salt, and pepper in a small bowl 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.
05 - Scatter seasoned chicken evenly across the pesto layer.
06 - Sprinkle mozzarella cheese evenly over the pizza, followed by tomato slices arranged in a single layer.
07 - Top with grated Parmesan cheese.
08 - Transfer to oven and bake for 12-15 minutes until cheese is melted and bubbly and crust is golden brown.
09 - Remove from oven and cool for one minute. Garnish with fresh basil leaves if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • The pesto does all the heavy lifting, giving you big flavor without any simmering or stirring.
  • It cooks fast enough that you can make it on a weeknight without feeling like you're chained to the kitchen.
  • Chicken makes it filling without feeling heavy, and the tomatoes add just enough brightness to balance the richness.
  • You can use rotisserie chicken and store-bought pesto, which means dinner in under 30 minutes if you're in a rush.
02 -
  • Pat your tomato slices dry with a paper towel before adding them, or they'll release too much water and make your crust soggy in the center.
  • Don't skip preheating your oven fully; a lukewarm oven leads to limp, pale crust and unevenly melted cheese.
  • If your pesto is too thick, thin it with a teaspoon of olive oil so it spreads smoothly without tearing the dough.
03 -
  • Brush the crust edges with olive oil and sprinkle with garlic powder before baking for a garlic bread effect that makes every bite better.
  • Use a pizza stone if you have one, but preheat it for at least 30 minutes so it's truly hot and gives you that crispy, blistered crust.
  • Drizzle a little balsamic glaze over the finished pizza for a sweet-tart contrast that feels fancy and takes two seconds.
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