Chicken Pesto Pizza (Print Version)

Crisp thin-crust pizza with tender chicken, fragrant basil pesto, creamy mozzarella, and juicy tomatoes.

# What You 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 & 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, position it in the oven during preheating.
02 - In a small bowl, toss cooked chicken with olive oil, salt, and black pepper 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 in a single layer.
07 - Sprinkle grated Parmesan cheese over the top layer.
08 - Transfer to 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 Suggestions:

01 -
  • It uses up leftover chicken without tasting like leftovers, and the pesto does all the flavor work for you.
  • The crust gets crispy and golden in under fifteen minutes, so you can have dinner ready faster than delivery.
  • Every bite tastes bright and fresh, like summer on a pizza, even in the middle of winter.
02 -
  • Don't skip preheating the oven all the way, or the crust will turn out soft and pale instead of crisp and golden.
  • If your tomatoes are too thick or too watery, they'll make the pizza soggy, so slice them thin and blot them with a paper towel first.
  • Let the pizza rest for a minute after baking so the cheese sets slightly and doesn't slide off when you cut it.
03 -
  • If you're using a pizza stone, dust it lightly with cornmeal so the crust slides off easily and gets an extra-crispy bottom.
  • Let your chicken come to room temperature before tossing it with oil and seasoning, so it heats through evenly in the oven.
  • If you want deeper flavor, marinate the chicken in a spoonful of pesto for ten minutes before adding it to the pizza.
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