Chicken Pesto Pizza (Printable version)

Crisp thin-crust pizza with fragrant basil pesto, tender chicken, creamy mozzarella, and juicy tomatoes.

# What You’ll 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 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

# Directions:

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 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 pizza to the 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 transforms leftover chicken into something exciting and flavorful without any extra fuss.
  • The pesto brings a burst of fresh basil flavor that feels restaurant quality but takes zero effort.
  • You can have dinner on the table in under 40 minutes, making it perfect for busy weeknights.
  • The thin crust gets beautifully crisp in a hot oven, giving you that pizzeria texture at home.
02 -
  • Don't skip preheating the oven fully, a hot oven is what gives you that crispy crust instead of a soggy base.
  • If your pesto is too thick, thin it with a teaspoon of olive oil so it spreads smoothly without tearing the dough.
  • Slice your tomatoes thin, thick slices release too much water and can make the pizza soggy.
  • Let the pizza rest for a minute after baking, cutting it immediately can cause the toppings to slide off.
03 -
  • Use parchment paper under your crust, it makes transferring the pizza so much easier and prevents sticking.
  • If you want extra crispy edges, brush the crust border with a little olive oil before baking.
  • Let your toppings come to room temperature before assembling, it helps the pizza bake more evenly.
  • A pizza stone really does make a difference, but a preheated baking sheet works nearly as well if you don't have one.
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