Chicken Pesto Pizza (Printable Version)

A crisp thin-crust pizza 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 as it heats.
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 mozzarella cheese evenly over the pizza, followed by tomato slices arranged on top.
07 - Top pizza with grated Parmesan cheese.
08 - Transfer pizza to the oven and bake for 12 to 15 minutes until cheese is melted and bubbly and crust is golden brown.
09 - Remove from oven and let cool for 1 minute. Garnish with fresh basil leaves if desired. Slice and serve immediately.

# Expert Tips:

01 -
  • It comes together faster than waiting for delivery, and tastes infinitely better.
  • The pesto adds a fragrant richness that makes every bite feel special without any extra effort.
  • It's endlessly adaptable, so you can use what you have and still get a restaurant-quality result.
02 -
  • Don't overload the pizza with toppings or the crust will stay soggy, less is genuinely more here.
  • If your pesto is too thick, thin it with a teaspoon of olive oil so it spreads easily without tearing the dough.
  • Let the pizza rest for a minute before slicing, it helps the cheese set just enough so it doesn't all slide off.
03 -
  • If your oven runs cool, bump the temperature up to 500°F to ensure a crispy crust.
  • Pre-bake the crust for 3 minutes before adding toppings if you like it extra crispy.
  • Keep a close eye during the last few minutes of baking, the line between golden and burnt is thinner than you think.
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