Chicken Pesto Pizza (Printer-Friendly)

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

# What You'll 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)

# Step-by-Step Guide:

01 - Preheat oven to 475°F. If using a pizza stone, place it in the oven during preheating.
02 - In a small bowl, toss cooked chicken with olive oil, salt, and 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 crust, leaving a small border around the edges.
05 - Scatter seasoned chicken evenly over pesto layer.
06 - Sprinkle mozzarella cheese over chicken, then arrange tomato slices on top.
07 - Top pizza with grated Parmesan cheese.
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 cool for 1 minute. Garnish with fresh basil leaves if desired. Slice and serve immediately.

# Expert Tips:

01 -
  • It comes together faster than delivery and tastes like you ordered from a fancy Italian bistro.
  • The pesto adds a brightness that makes every bite feel fresh, not heavy.
  • Leftover chicken transforms into something exciting instead of just reheated protein.
  • It's endlessly adaptable—swap the toppings and it still works beautifully.
02 -
  • Don't skip the full preheat—a hot oven is the difference between crispy and chewy crust.
  • If your tomatoes are too wet, blot them gently with a paper towel or the pizza can get soggy in spots.
  • Use parchment paper under the crust if you're nervous about sticking, it makes transferring so much easier.
  • Let the pizza cool for at least 60 seconds before slicing or the cheese will slide right off in a molten mess.
03 -
  • Brush the crust edges with a little olive oil and sprinkle with garlic salt before baking for restaurant-style flavor.
  • If your oven runs cool, bump the temperature to 500°F and keep a close eye on it to avoid burning.
  • Use a pizza stone if you have one—it mimics a pizza oven and gives you an impossibly crisp bottom crust.
  • Let your toppings come to room temperature before assembling so they don't cool down the dough and slow the bake.
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