Chicken Pesto Pizza (Printable version)

A crispy thin-crust pizza featuring fragrant basil pesto, succulent chicken, creamy mozzarella, and fresh tomatoes in 35 minutes.

# Ingredient List:

→ 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 Steps:

01 - Preheat oven to 475°F. Place pizza stone on center rack if using.
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 crust, leaving a small border around the edges.
05 - Scatter seasoned chicken evenly across the pesto layer.
06 - Sprinkle mozzarella cheese evenly over chicken, then arrange tomato slices on top.
07 - Top with grated Parmesan cheese.
08 - Transfer to oven and bake for 12 to 15 minutes until cheese is melted and bubbly with golden brown crust.
09 - Remove from oven and cool for 1 minute. Garnish with fresh basil leaves if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • It tastes like summer even in the middle of winter, bright and herby without being heavy.
  • You can have dinner on the table in half an hour, and it feels like you tried.
  • Leftovers reheat beautifully in a hot skillet, crust staying crisp instead of soggy.
02 -
  • If your tomato slices are too thick, they'll release too much water and make the pizza soggy, slice them thin and pat them dry with a towel.
  • Don't overload the pizza with toppings or the crust won't crisp up, less is more here.
  • If you're using a baking sheet instead of a stone, flip it upside down so the flat bottom becomes your baking surface for easier sliding.
03 -
  • Preheat your oven longer than you think you need to, a truly hot oven is what separates homemade pizza from something that tastes like effort.
  • If your pesto has a layer of oil on top in the jar, stir it back in before spreading, that oil carries a lot of flavor.
  • Use a pizza cutter or sharp knife to slice, and do it quickly while the cheese is still soft so you don't drag the toppings off.
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