Save There's something oddly satisfying about watching pesto swirl across dough with the back of a spoon. I wasn't always a pesto-on-pizza person until a weeknight when I had leftover roast chicken and no tomato sauce. The smell of basil hitting hot crust changed everything. Now it's the pizza I crave when I want something that feels both indulgent and surprisingly light.
I made this for a friend who claimed she didn't like pesto, and she ate three slices before admitting she was wrong. We sat on the porch with paper plates, the cheese still stretching between bites. It became our go-to for lazy Friday nights when we wanted something celebratory but couldn't be bothered to leave the house.
Ingredients
- Thin pizza crust: A crisp, thin base is essential here, it lets the toppings shine without getting soggy, and store-bought works beautifully if you're short on time.
- Cooked chicken breast: Diced or shredded, this adds protein and heartiness. Rotisserie chicken is a genius shortcut that I use more often than I'd like to admit.
- Olive oil: Just a tablespoon tossed with the chicken keeps it moist and helps the seasoning cling.
- Salt and black pepper: Simple seasoning that makes the chicken taste intentional, not like an afterthought.
- Basil pesto: The soul of this pizza. Homemade is wonderful, but a good jarred pesto has saved me on countless weeknights.
- Shredded mozzarella cheese: Melts into creamy, bubbly pools that bind everything together.
- Ripe tomato: Thinly sliced and juicy, it adds brightness and a pop of color against the green pesto.
- Grated Parmesan cheese: A little sprinkle on top adds a nutty, salty finish that deepens every bite.
- Fresh basil leaves: Optional but lovely, they bring a fresh herbal note right before serving.
Instructions
- Get the oven blazing hot:
- Preheat to 475°F and if you have a pizza stone, let it heat up inside. A screaming hot oven is what gives you that crisp, golden crust.
- Season the chicken:
- Toss your cooked chicken with olive oil, salt, and pepper in a small bowl. It only takes a moment and makes all the difference in flavor.
- Prep your base:
- Lay the pizza crust on a baking sheet or peel lined with parchment. This makes transferring it so much easier and prevents sticking.
- Spread the pesto:
- Use the back of a spoon to swirl the pesto evenly across the crust, leaving a little border for the crust to puff. Don't be shy, you want that herby flavor in every bite.
- Add the chicken:
- Scatter the seasoned chicken pieces evenly over the pesto. Try to distribute them so every slice gets some protein.
- Layer on the cheese and tomato:
- Sprinkle the mozzarella generously, then tuck in the tomato slices. Finish with a dusting of Parmesan on top.
- Bake until bubbly:
- Slide the pizza into the hot oven and bake for 12 to 15 minutes. You're looking for melted, bubbling cheese and a crust that's turned a beautiful golden brown.
- Garnish and serve:
- Let it cool for just a minute, then scatter fresh basil leaves over the top if you have them. Slice and serve while it's still steaming.
Save The first time I brought this to a potluck, someone asked if I'd ordered it from a fancy pizzeria. I didn't correct them right away. There's something quietly satisfying about making food that feels special but comes together in less time than it takes to stream a sitcom episode.
Choosing Your Pesto
Not all pestos are created equal. If you're buying jarred, look for one with olive oil listed high up in the ingredients and a bright green color. I've learned that the ones in the refrigerated section tend to taste fresher than the shelf-stable jars. Homemade is divine if you have a food processor and five minutes, but honestly, a quality store-bought version does the job beautifully and no one will know the difference once it's baked under cheese.
Make It Your Own
This pizza is a template, not a rule. I've swapped in sun-dried tomatoes when fresh ones weren't great, added artichoke hearts on a whim, and once used leftover grilled zucchini because it was sitting in the fridge. The pesto base is forgiving and almost anything you add will taste like it belongs. If you want a little heat, a pinch of red pepper flakes before baking does wonders.
Serving and Storing
This pizza is best eaten fresh from the oven when the cheese is still stretchy and the crust is crisp. Leftovers can be stored in an airtight container in the fridge for up to two days. Reheat slices in a hot skillet over medium heat to bring back some of that original crunch, the microwave will make them sad and soggy.
- Drizzle with balsamic glaze just before serving for a sweet-tangy finish.
- Pair it with a simple arugula salad dressed in lemon and olive oil.
- Use a pizza cutter or sharp knife to get clean slices without dragging all the toppings off.
Save Some recipes feel like a discovery, and this one still does every time I pull it from the oven. It's proof that a few good ingredients and a hot oven can turn a regular Tuesday into something worth sitting down for.
Recipe FAQs
- → Can I use store-bought chicken for this pizza?
Yes, absolutely. Store-bought rotisserie chicken is a convenient option that saves preparation time while delivering excellent flavor and tenderness.
- → What's the best way to prevent a soggy crust?
Use a preheated pizza stone or baking sheet, spread pesto evenly to create a moisture barrier, and avoid over-watering fresh tomato slices. You can also pat tomatoes dry before slicing.
- → Can I make this gluten-free?
Yes, substitute a gluten-free pizza crust for the standard one. Many quality gluten-free crusts are available at grocery stores, ensuring the same crispy texture and flavor.
- → How do I store leftover pizza?
Cover cooled pizza with foil or plastic wrap and refrigerate for up to three days. Reheat in a 350°F oven for 8-10 minutes to restore crispness, or use a skillet on the stovetop.
- → What are good substitutes for basil pesto?
Try sun-dried tomato pesto, arugula pesto, or spinach pesto for varied flavors. You can also use traditional tomato sauce as a base if pesto isn't available.
- → Is this suitable for meal prep?
Yes, prepare ingredients in advance and assemble the pizza just before baking. You can also bake it ahead and store it refrigerated, then reheat as needed for fresh results.