Chicken Pesto Pizza (Printable)

Thin-crust pizza topped with basil pesto, diced chicken, mozzarella, and fresh tomatoes. A vibrant Italian-inspired main dish.

# 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 during preheating.
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 shredded mozzarella cheese evenly across the pizza.
07 - Arrange tomato slices over the mozzarella cheese.
08 - Sprinkle grated Parmesan cheese over the entire pizza.
09 - Transfer pizza to preheated oven and bake for 12 to 15 minutes until cheese is melted and bubbly and crust is golden brown.
10 - Remove from oven and cool for 1 minute. Garnish with fresh basil leaves if desired. Slice and serve immediately.

# Expert Hints:

01 -
  • It takes less than forty minutes from start to finish, which means you can have homemade pizza on a weeknight without the stress.
  • The pesto adds a punch of flavor that feels summery and alive, even in the middle of winter.
  • It uses up leftover chicken beautifully, turning yesterday's dinner into tonight's triumph.
  • The combination of creamy mozzarella and sharp Parmesan creates layers of richness that balance the bright basil perfectly.
02 -
  • Don't skip preheating the oven all the way—a half-heated oven will give you soggy crust and pale cheese.
  • If your tomato slices are too thick, they'll release too much water and make the pizza watery, so slice them thin.
  • Let the pizza rest for a minute before slicing or the cheese will slide right off in a molten mess.
03 -
  • Brush the crust edges with a little olive oil and sprinkle with garlic powder before baking for an extra-flavorful rim.
  • If you're using a pizza stone, dust it lightly with cornmeal to prevent sticking and add a subtle crunch to the bottom.
  • Taste your pesto before spreading it—if it's too salty, mix in a squeeze of lemon juice to brighten it up.
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