Chicken Pesto Pizza (Print Version)

Crisp thin-crust pizza with fragrant basil pesto, tender chicken, mozzarella, and fresh tomatoes. Ready in 35 minutes.

# What to Use:

→ 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 and 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 Prepare:

01 - Preheat oven to 475°F. If using a pizza stone, place it in the oven during preheating.
02 - In a small bowl, combine cooked chicken with olive oil, salt, and pepper. Toss 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 over the pesto layer.
06 - Sprinkle mozzarella cheese evenly over the pizza, then arrange tomato slices on top.
07 - Sprinkle grated Parmesan cheese over the pizza.
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 let cool for 1 minute. Garnish with fresh basil if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • It's ready in half an hour, faster than delivery and infinitely better.
  • The pesto base makes every bite feel aromatic and alive, not heavy.
  • You can use rotisserie chicken and store-bought dough without sacrificing any flavor.
  • It's flexible enough to clean out your fridge and still taste intentional.
02 -
  • Don't overload the pizza with toppings or the crust will stay soggy in the center.
  • Let the oven fully preheat or the crust won't crisp up properly.
  • Slice the tomatoes thin so they cook through without making the pizza watery.
  • Use parchment paper to avoid sticking and make cleanup a breeze.
03 -
  • Brush the crust edges with a little olive oil before baking for an extra golden, crispy finish.
  • If your pesto is oily, dab it lightly with a paper towel before spreading to avoid a greasy pizza.
  • Use a pizza cutter or kitchen shears to slice through the toppings cleanly without dragging everything off.
  • Let the pizza rest for a minute after baking so the cheese sets slightly and doesn't slide off when you cut it.
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