Chicken Pesto Pizza (Printable Version)

Crispy thin-crust pizza with basil pesto, seasoned chicken, mozzarella, and fresh tomatoes. Ready in just 35 minutes.

# What You 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 your oven to 475°F. If using a pizza stone, place it in the oven as it heats.
02 - Toss the cooked chicken with olive oil, salt, and pepper in a small bowl until evenly coated.
03 - Place the pizza crust on a baking sheet or pizza peel lined with parchment paper.
04 - Spread the basil pesto evenly over the crust, leaving a small border around the edges.
05 - Scatter the seasoned chicken evenly on top of the pesto layer.
06 - Sprinkle the mozzarella cheese evenly over the pizza, followed by the tomato slices and grated Parmesan cheese.
07 - Transfer the pizza to the oven and bake for 12 to 15 minutes, or until the cheese is melted and bubbly and the crust is golden brown.
08 - Remove from the oven and let cool for one minute. Garnish with fresh basil leaves if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • It uses up odds and ends in your fridge without tasting like leftovers.
  • The pesto does all the heavy lifting, so there's no need to fuss with tomato sauce.
  • It bakes fast and stays light, which feels right when you want pizza but not the weight of it.
  • The combination of creamy mozzarella and sharp Parmesan balances the herby richness perfectly.
02 -
  • Don't skip preheating the oven fully or the crust will stay soft and pale instead of crisping up.
  • If your tomato slices are too thick, they'll release too much water and make the pizza soggy—thin is key.
  • Let the pizza rest for a minute after baking or the toppings will slide right off when you cut it.
03 -
  • Use a pizza stone if you have one—it absorbs moisture and gives you a crispier crust than a baking sheet ever will.
  • Don't overload the pizza with toppings or the center will stay soggy; less is more when it comes to even baking.
  • Brush the crust edges with a little olive oil and sprinkle with garlic salt before baking for a restaurant-style garlic crust.
Go Back