Chicken Pesto Pizza (Printable)

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

# What You'll Need:

→ 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 & 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 Make It:

01 - Preheat oven to 475°F. If using a pizza stone, place it in the oven during preheating.
02 - In a small bowl, toss cooked chicken with olive oil, salt, and black pepper 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 across the pesto layer.
06 - Sprinkle mozzarella cheese evenly over the pizza, then arrange tomato slices on top. Finish with grated Parmesan cheese.
07 - Transfer to preheated oven and bake for 12 to 15 minutes until cheese is melted and bubbly and crust is golden brown.
08 - Remove from oven and cool for 1 minute. Garnish with fresh basil leaves if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • It comes together in less time than delivery would take, but tastes like you planned it all day.
  • The pesto does all the heavy lifting for flavor, so you don't need a dozen ingredients.
  • It's impressive enough for guests but forgiving enough for a weeknight when you're tired.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't overload the pizza with toppings or the crust will stay soft and floppy instead of getting crisp.
  • If your tomatoes are watery, pat them dry with a paper towel first or they'll make the pizza soggy.
  • Let the pizza rest for a full minute after baking so the cheese sets slightly and doesn't slide off when you cut it.
03 -
  • If you're using a baking sheet instead of a pizza stone, preheat the sheet in the oven for a crispier bottom crust.
  • Buy a good quality pesto or make your own in bulk and freeze it in ice cube trays—it's a game changer for quick meals like this.
  • Don't slice the pizza with a dull knife or you'll drag all the toppings off—use a sharp pizza cutter or a rocking blade.
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