Save I was standing at my kitchen counter on a Thursday night, staring at leftover chicken and a jar of pesto I'd impulse-bought at the farmer's market. Pizza wasn't even on my mind until I opened the fridge and saw that lonely ball of dough I'd grabbed two days earlier. Something clicked—why not skip the red sauce entirely? I rolled it out right there, slathered on the pesto, and within twenty minutes, I had this bright, herbaceous pizza that tasted nothing like delivery and everything like a small discovery.
The first time I made this for friends, I was nervous about skipping tomato sauce—it felt like breaking an unspoken pizza rule. But the moment they took a bite and went quiet, I knew it worked. One friend even asked if I'd ordered it from some secret Italian spot downtown. That night, this recipe stopped being an experiment and became something I actually trusted.
Ingredients
- Thin pizza crust: The thinner the crust, the crispier it gets in a hot oven, and that texture is what makes this pizza feel almost restaurant-quality at home.
- Cooked chicken breast: Rotisserie chicken is your best shortcut here—it's already seasoned and juicy, so you skip a whole step without sacrificing flavor.
- Olive oil: Tossing the chicken in a bit of oil keeps it moist under the heat and helps the seasoning cling to every piece.
- Basil pesto: This is your sauce, so use one you actually like—homemade is incredible, but a good jarred version works when time is tight.
- Shredded mozzarella cheese: Mozzarella melts into those beautiful stretchy strings and adds a mild creaminess that lets the pesto shine.
- Ripe tomato: Thin slices of fresh tomato add little bursts of juice and acidity that cut through the richness of the cheese.
- Grated Parmesan cheese: A sprinkle of Parmesan on top gives you that nutty, salty finish that makes every bite a little more interesting.
- Fresh basil leaves: Optional, but a few torn leaves at the end make the pizza look alive and smell like summer.
Instructions
- Preheat the oven:
- Set your oven to 475 degrees Fahrenheit and let it heat fully—this high temperature is what gives you a crispy crust and bubbly cheese. If you have a pizza stone, put it in now so it gets screaming hot.
- Season the chicken:
- In a small bowl, toss your cooked chicken with olive oil, salt, and pepper until every piece is lightly coated. This quick step adds flavor and keeps the chicken from drying out.
- Prep your crust:
- Lay your pizza crust on a baking sheet or pizza peel lined with parchment paper. The parchment makes transfer easy and prevents sticking.
- Spread the pesto:
- Spoon the basil pesto onto the crust and spread it evenly with the back of a spoon, leaving about half an inch around the edge. This border will puff up and turn golden.
- Add the chicken:
- Scatter the seasoned chicken pieces evenly over the pesto layer. Don't pile them up—spread them out so every slice gets some.
- Layer the cheese and tomato:
- Sprinkle the mozzarella all over, then lay the tomato slices on top. Finish with a generous dusting of Parmesan.
- Bake:
- Slide the pizza into the oven and bake for twelve to fifteen minutes, until the cheese is bubbling and the crust edges are deeply golden. Watch it closely in the last few minutes.
- Garnish and serve:
- Let the pizza cool for just a minute, then scatter fresh basil leaves over the top if you like. Slice it up and serve while it's still hot.
Save One Saturday afternoon, I made this pizza and ate it on my back porch with a glass of cold white wine and absolutely no plan for the rest of the day. The sun was warm, the basil smelled like green and summer, and I realized that sometimes the best meals are the ones you throw together without trying too hard. This pizza has that kind of ease baked into it.
Storing and Reheating
Leftover slices keep well in an airtight container in the fridge for up to three days. When you reheat them, skip the microwave—it'll make the crust rubbery. Instead, warm slices in a skillet over medium heat for a few minutes until the bottom crisps up again. You can also pop them in a 375-degree oven for about ten minutes if you're reheating more than a slice or two.
Customizing Your Pizza
This recipe is forgiving and loves a little improvisation. Swap the chicken for grilled shrimp or leave it off entirely for a vegetarian version. Sun-dried tomatoes bring a sweet, concentrated flavor that's more intense than fresh. If you want a little heat, scatter red pepper flakes over the top before baking. You can even use a mix of mozzarella and fontina for a creamier, more complex cheese layer.
What to Serve Alongside
I usually keep it simple with a crisp green salad dressed in lemon and olive oil—the acidity balances the richness of the pizza beautifully. A handful of arugula tossed right on top of the hot pizza just before serving also works wonders. If you're feeding a crowd, roasted vegetables or a light soup make great companions.
- Toss arugula with lemon juice and shaved Parmesan for a peppery contrast.
- Serve with a chilled white wine or sparkling water with lime.
- Keep napkins close—this pizza is messy in the best way.
Save This pizza has become my answer to the question of what to make when I want something that feels special but doesn't require much effort. It's proof that you don't need a wood-fired oven or fancy ingredients to make something worth remembering.
Recipe FAQ
- → Can I use store-bought pizza crust?
Yes, store-bought thin pizza crusts work perfectly and save significant preparation time. Most supermarkets carry quality options that bake beautifully and develop a golden, crispy exterior.
- → What's the best way to prevent a soggy crust?
Spread pesto directly on the crust rather than any wet sauce, and avoid overloading toppings. Baking on a preheated pizza stone helps achieve crispiness. Ensure your oven reaches full temperature before baking.
- → Can I make this ahead of time?
Assemble the pizza up to 2 hours before baking and keep it refrigerated. Add fresh basil garnish after baking for best flavor and appearance. Bake directly from the refrigerator, adding 2-3 minutes to cooking time.
- → How do I make homemade pesto?
Blend fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil until smooth. Adjust seasoning with salt and pepper. Homemade pesto offers fresher flavor but store-bought versions work equally well for convenience.
- → What chicken preparation works best?
Use pre-cooked chicken breast, either poached or rotisserie, then dice or shred it. Season lightly with olive oil, salt, and pepper before adding to the pizza. Rotisserie chicken adds extra flavor with minimal effort.
- → Can I substitute the cheese?
Absolutely. Try ricotta dollops, fresh mozzarella balls, or a mix of mozzarella and provolone. For a lighter version, reduce mozzarella quantity and increase Parmesan for deeper flavor without excess richness.