Save The smell of pesto always reminds me of summer evenings when I didn't feel like turning on the stove for too long. One particularly warm Thursday, I had leftover rotisserie chicken sitting in the fridge and a jar of pesto I'd been meaning to use. I grabbed a store-bought crust, spread that vibrant green sauce across it, and within minutes, dinner was transforming in the oven. The kitchen filled with the scent of garlic and basil, and I realized I'd stumbled onto something that felt both effortless and special.
I made this for friends who showed up unannounced one Friday night, and they still ask me to make it again. We sat on the back porch with paper plates and cold drinks, pulling apart slices while the sun set. One of them said it tasted like something you'd order at a bistro, and I didn't have the heart to tell them how little effort it actually took. It became my secret weapon for looking like I had my life together.
Ingredients
- Thin pizza crust: I prefer a thin crust because it crisps up fast and doesn't compete with the toppings, but use whatever you have on hand or feel like making from scratch.
- Cooked chicken breast: This is the perfect way to use up leftover chicken, and rotisserie chicken from the store works just as well with zero extra effort.
- Olive oil: Just a drizzle keeps the chicken moist and helps the seasoning stick, so don't skip this small step.
- Basil pesto: The star of the show, and store-bought is completely fine—I've used both homemade and jarred with great results.
- Mozzarella cheese: Shred it yourself if you can, because pre-shredded cheese has additives that sometimes keep it from melting as smoothly.
- Ripe tomato: Thin slices add freshness and a little acidity that balances the richness of the cheese and pesto.
- Parmesan cheese: A small sprinkle adds a salty, nutty finish that makes the whole pizza feel more complete.
- Fresh basil leaves: Optional, but a few torn leaves on top make it look and taste like you put in more effort than you did.
Instructions
- Get the oven roaring hot:
- Preheat to 475°F and if you have a pizza stone, let it heat up inside. A hot oven is the secret to a crispy crust that doesn't turn soggy under all those toppings.
- Season the chicken:
- Toss your cooked chicken with olive oil, salt, and pepper in a small bowl. This simple step keeps the chicken from drying out and adds just enough flavor without overwhelming the pesto.
- Prep your base:
- Lay the pizza crust on a baking sheet or parchment-lined pizza peel. I like parchment because it makes transferring the pizza so much easier and there's no sticking.
- Spread the pesto:
- Use the back of a spoon to spread the pesto evenly, leaving a little border around the edge for the crust to puff up. Don't be shy, but don't drown it either—about a third of a cup is just right.
- Add the chicken:
- Scatter the seasoned chicken pieces across the pesto layer, spreading them out so every slice gets a bit. I learned the hard way that clumping it all in the center makes for uneven bites.
- Layer the cheese and tomatoes:
- Sprinkle mozzarella evenly, then lay the tomato slices on top and finish with Parmesan. The order matters because the mozzarella melts into everything and the Parmesan gets golden and crispy on top.
- Bake until golden:
- Slide the pizza into the oven and bake for 12 to 15 minutes, watching for bubbling cheese and a golden crust. The smell will tell you when it's close, but check the edges to make sure they're crisp.
- Garnish and serve:
- Let it cool for just a minute so you don't burn your mouth, then scatter fresh basil on top if you have it. Slice it up and serve while it's still steaming.
Save There was a night when I made this for my sister after she had a long week, and we didn't talk much, just ate and listened to music in the kitchen. She took a second slice without saying anything, and I knew it had done its job. Sometimes food doesn't need to be fancy to feel like comfort.
How to Store and Reheat
I store leftover slices in an airtight container in the fridge for up to three days, and honestly, they hold up better than most pizzas. When I reheat them, I skip the microwave and use a hot skillet with a lid for a few minutes—it crisps the bottom and melts the cheese again without turning it rubbery. If you're reheating in the oven, 350°F for about 10 minutes works beautifully.
Swaps and Substitutions
I've made this with sun-dried tomatoes instead of fresh when I wanted something a little more intense, and it was a hit. If you're out of chicken, leftover turkey or even cooked shrimp work surprisingly well with the pesto. For a gluten-free version, just swap the crust—I've done it for friends and no one noticed a difference in flavor.
Finishing Touches
A drizzle of balsamic glaze right before serving adds a sweet, tangy note that makes the whole pizza feel more restaurant-style. I also sometimes add a pinch of red pepper flakes if I want a little heat to cut through the richness. Keep a bottle of good olive oil nearby for anyone who wants an extra drizzle on their slice.
- Serve with a simple arugula salad dressed in lemon and olive oil for balance.
- If you like garlic, brush the crust edges with garlic butter before baking.
- Pair it with a crisp white wine or sparkling water with lemon for a light, refreshing meal.
Save This pizza has become one of those recipes I turn to when I want something satisfying without the fuss, and it never lets me down. I hope it becomes that kind of recipe for you too.
Recipe FAQs
- → Can I use fresh pizza dough instead of store-bought?
Absolutely. If you prefer homemade dough, prepare it ahead and let it rise according to your dough instructions. A 12-inch crust works perfectly for this preparation.
- → What's the best way to keep the crust crispy?
Use a pizza stone preheated in your oven for 10 minutes before baking. This distributes heat evenly and creates a crispier base. Alternatively, brush the crust edges lightly with olive oil before topping.
- → Can I prepare this ahead of time?
Yes. Assemble the pizza completely, then refrigerate on the baking sheet for up to 2 hours. Bake directly from the refrigerator, adding 2–3 extra minutes to the baking time.
- → What are good pesto substitutes?
Try sun-dried tomato pesto, arugula pesto, or even a light garlic sauce as alternatives. Each offers a distinct flavor profile while maintaining the pizza's vibrant character.
- → How do I make this gluten-free?
Simply swap the regular pizza crust for a gluten-free crust. Most grocery stores offer both pre-made and freezer options. Check your pesto label as well, since some brands may contain gluten-based ingredients.
- → Can I add vegetables to this pizza?
Definitely. Spinach, mushrooms, red onions, bell peppers, or zucchini work wonderfully. Add them under or around the chicken layer, keeping heavier vegetables on the pesto for better distribution.