Chicken Pesto Pizza (Printable version)

Crispy thin-crust pizza featuring basil pesto, seasoned chicken, melted mozzarella, and fresh tomatoes for an Italian-inspired main dish.

# What you need:

→ 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)

# Steps to follow:

01 - Preheat oven to 475°F. If using a pizza stone, position it in the oven during preheating.
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 - Distribute seasoned chicken evenly over the pesto layer.
06 - Sprinkle mozzarella cheese evenly over the pizza, then arrange tomato slices on top.
07 - Finish with grated Parmesan cheese distributed across the surface.
08 - Transfer pizza to 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 tips:

01 -
  • It comes together faster than delivery and tastes like you spent an hour in the kitchen.
  • The pesto keeps the crust from getting soggy and adds herbaceous brightness in every bite.
  • You can use rotisserie chicken and store-bought dough without any guilt or compromise.
  • It reheats beautifully the next day, which is more than I can say for most pizzas.
02 -
  • Don't overload the pizza with toppings or the crust will stay soft and soggy in the middle.
  • If your tomatoes are really juicy, pat them dry with a paper towel before adding them to avoid a watery pizza.
  • Let the pizza rest for a minute after baking so the cheese sets slightly and doesn't slide off when you cut it.
03 -
  • Always preheat your oven fully before baking, a lukewarm oven will give you a sad, floppy crust.
  • Use parchment paper to slide the pizza easily onto a hot stone without burning your hands or losing toppings.
  • Leftover pizza reheats beautifully in a skillet over medium heat, it crisps the bottom and melts the cheese again.
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