Save The smell of toasted garlic and basil hit me before I even opened the oven door. I was late getting dinner started, craving something bright and quick, and this pizza came together faster than ordering takeout. The pesto soaked into the crust just enough to leave little green pools around the edges, and the chicken stayed tender tucked under all that melted cheese. It's become my go-to when I want something that feels special without the fuss.
I made this the first time for a friend who claimed she didn't like pesto. She ate two slices before admitting maybe she just hadn't tried it on pizza before. The tomatoes stayed juicy and bright against the creamy mozzarella, and the Parmesan crisped up in little golden spots. Now she asks me to make it every time she visits.
Ingredients
- Thin pizza crust: A thin crust crisps up fast and lets the toppings shine without getting soggy, whether you use store-bought or homemade.
- Cooked chicken breast: Diced or shredded chicken adds protein and soaks up the pesto beautifully, and leftovers or rotisserie work perfectly.
- Olive oil: Just a tablespoon coats the chicken and keeps it moist while it bakes.
- Salt and black pepper: Simple seasoning that brings out the chicken's flavor without competing with the pesto.
- Basil pesto: The heart of this pizza, fragrant and herby, turning every bite green and vibrant.
- Shredded mozzarella cheese: Melts into creamy, stretchy pools that hold everything together.
- Ripe tomato: Thinly sliced fresh tomato adds juicy pops of acidity that cut through the richness.
- Grated Parmesan cheese: A salty, nutty finish that crisps beautifully in the oven.
- Fresh basil leaves: Optional but worth it for that final burst of color and aroma when you pull it out of the oven.
Instructions
- Preheat the oven:
- Set your oven to 475°F and let it get fully hot. If you have a pizza stone, let it heat up inside so the crust gets that crispy bottom.
- Season the chicken:
- Toss your cooked chicken with olive oil, salt, and pepper in a small bowl. This keeps it juicy and flavorful instead of dry.
- Prepare the crust:
- Lay your pizza crust on a baking sheet or pizza peel lined with parchment paper. The parchment makes transferring it so much easier.
- Spread the pesto:
- Smooth the basil pesto evenly over the crust, leaving a little border for the crust to puff up. Don't be shy, you want that green flavor in every bite.
- Add the chicken:
- Scatter the seasoned chicken pieces evenly across the pesto. Spread them out so every slice gets some.
- Layer the cheese and tomatoes:
- Sprinkle the mozzarella all over, then lay the tomato slices on top. Finish with a generous dusting of Parmesan.
- Bake until golden:
- Slide the pizza into the oven and bake for 12 to 15 minutes. You'll know it's done when the cheese bubbles and the crust edges turn golden brown.
- Garnish and serve:
- Let it cool for just a minute, then scatter fresh basil leaves on top if you have them. Slice it up and serve while it's still steaming.
Save One evening I drizzled balsamic glaze over the top right before serving, and it completely transformed the flavor. The sweet tang played off the pesto in a way that made everyone go quiet for a few bites. Now I keep a bottle in the fridge just for this pizza.
How to Store and Reheat Leftovers
I store leftover slices in an airtight container in the fridge for up to three days. Reheat them in a hot oven or toaster oven at 400°F for about five minutes so the crust crisps back up instead of going rubbery. Microwaving works in a pinch, but you'll lose that crunch.
Substitutions That Work
If you don't have fresh tomatoes, sun-dried tomatoes chopped up add a deeper, almost sweet intensity. You can swap the chicken for grilled shrimp or even white beans for a different kind of protein. For a gluten-free version, just use a gluten-free crust and check your pesto label for any hidden wheat.
Serving Suggestions
This pizza pairs beautifully with a simple arugula salad dressed in lemon and olive oil. The peppery greens balance the richness of the cheese and pesto. A glass of chilled white wine or sparkling water with lemon makes it feel like a real occasion.
- Serve with a side of roasted vegetables for extra color and nutrition.
- Pair with garlic knots or breadsticks if you're feeding a crowd.
- Finish with a light sorbet or fruit for a refreshing end to the meal.
Save This pizza has a way of turning a regular Tuesday into something you look forward to all day. It's bright, satisfying, and just different enough to feel like a treat.
Recipe FAQs
- → Can I use store-bought pesto for this pizza?
Yes, store-bought basil pesto works perfectly and saves time. Just check the label for potential allergens like tree nuts and cheese before using.
- → What's the best way to prevent a soggy crust?
Use parchment paper on your baking sheet, avoid using too much sauce, and ensure the oven is fully preheated to 475°F. A pizza stone also helps achieve a crispier crust.
- → Can I prepare the toppings ahead of time?
Yes, you can prep the chicken, slice the tomatoes, and measure the cheese in advance. Assemble the pizza just before baking for the best results and freshest flavors.
- → How do I make this gluten-free?
Simply substitute a gluten-free pizza crust for the regular one. Most grocery stores carry quality pre-made gluten-free crusts that bake just as well.
- → What are good variations to try?
Try using rotisserie chicken for convenience, substitute sun-dried tomatoes for fresh ones, drizzle balsamic glaze before serving, or add roasted garlic and red onions for extra depth.
- → How long does it take from start to finish?
Total preparation and cooking time is 35 minutes: 20 minutes for prep work and 15 minutes in the oven at 475°F, making it perfect for a quick weeknight meal.