Chicken Pesto Pizza

The smell of basil and garlic hit me the second I opened the jar of pesto, and I knew this pizza was going to be different. I'd been making the same red-sauce pizzas for months, and honestly, I was bored. A friend mentioned tossing leftover chicken on a pesto base, and I figured why not try something green for once. The crust crisped up beautifully, the chicken stayed tender, and those tomato slices softened just enough to release their juices into every bite.

I made this for my sister on a Friday night when we were both too tired to go out. She took one bite and said it tasted like something from a bistro, which made me laugh because I'd barely done anything fancy. We ate the whole pizza between the two of us, standing at the counter with a bottle of wine, and it felt like exactly the kind of meal we needed. Sometimes the simplest things end up being the most satisfying.

Ingredients

• Thin pizza crust: I prefer a thinner crust here because it crisps up fast and lets the toppings shine without getting soggy.
• Cooked chicken breast: Dicing it into small pieces helps it spread evenly, and tossing it with olive oil keeps it from drying out in the oven.
• Basil pesto: This is your sauce, so use a good one, whether homemade or a quality jarred brand with bright green color and strong basil flavor.
• Mozzarella cheese: Shredded melts better than fresh mozzarella here, which can release too much water and make the crust soggy.
• Ripe tomato: Thin slices are key, they soften and caramelize slightly without making the pizza wet.
• Parmesan cheese: A little grated on top adds a salty, nutty finish that balances the richness of the mozzarella.
• Fresh basil leaves: Optional, but a few torn leaves at the end make it look and taste restaurant quality.

Instructions

Heat the oven high:

Preheat to 475°F and if you have a pizza stone, let it heat up inside for at least 15 minutes. A screaming hot oven is what gives you that crispy, golden crust.

Season the chicken:

Toss your cooked chicken with olive oil, salt, and pepper in a bowl. This simple step adds flavor and keeps the chicken moist as it bakes.

Prep the crust:

Lay your pizza crust on a parchment-lined baking sheet or pizza peel. Parchment makes transferring so much easier and prevents sticking.

Spread the pesto:

Use a spoon to spread the pesto evenly, leaving about half an inch around the edge for the crust to puff up. Don't be shy, you want that herby flavor in every bite.

Add the chicken:

Scatter the seasoned chicken pieces all over the pesto layer. Try to distribute them evenly so each slice gets some protein.

Layer the cheese and tomatoes:

Sprinkle the mozzarella generously, then arrange the tomato slices on top. Finish with a dusting of Parmesan for extra flavor.

Bake until golden:

Slide the pizza into the hot oven and bake for 12 to 15 minutes. You'll know it's done when the cheese is bubbling and the edges of the crust are deeply golden.

Garnish and serve:

Let it cool for just a minute, then tear some fresh basil over the top if you have it. Slice it up and serve while it's still hot and melty.

Save

This pizza became my go-to whenever I wanted something that felt special without the fuss. My neighbor once asked for the recipe after smelling it through the window, and I realized it had that effect on people. It's the kind of meal that makes your kitchen smell like an Italian café and makes everyone think you spent way more time on it than you actually did.

Choosing Your Pesto

I've tried this with both homemade and jarred pesto, and honestly, a good store-bought version works beautifully if you're short on time. Look for one with a vibrant green color and basil listed as the first ingredient. If you're making your own, go a little heavier on the garlic and lemon juice, it really brightens up the pizza. I once used a pesto that was too oily, and it made the crust greasy, so if yours looks separated, give it a good stir first.

Getting the Crust Just Right

A hot oven is everything when it comes to pizza. I learned this after baking a few at 400°F and ending up with limp, pale crusts that tasted more like flatbread. Crank it up to 475°F or even 500°F if your oven can handle it. If you're using a baking sheet, consider preheating it for a few minutes too, it mimics the effect of a pizza stone and gives you a crispier bottom. And never skip the parchment paper, it's a lifesaver for transferring the pizza without losing half your toppings.

Make It Your Own

This recipe is a great base, but it's also really forgiving if you want to switch things up. I've added red onion, artichoke hearts, and even a handful of arugula right after baking for a peppery crunch. Sun-dried tomatoes work beautifully if you want something more intense than fresh tomatoes. One time I used leftover grilled chicken instead of plain, and the smoky flavor took it to another level.

• Try a drizzle of balsamic glaze right before serving for a sweet, tangy finish.
• Swap mozzarella for fontina or provolone if you want a richer, creamier melt.
• If you're feeding someone gluten-free, use a gluten-free crust and double-check your pesto for any hidden wheat ingredients.

Save

This pizza has earned a permanent spot in my weekly rotation, and I think it will in yours too. It's quick, it's vibrant, and it feels like a little escape to somewhere sunnier, even on the busiest nights.

Recipe FAQs

→ Can I use frozen pizza dough instead of store-bought crust?

Absolutely. Simply thaw frozen dough according to package instructions, then shape and top as directed. You may need an extra 2-3 minutes of baking time depending on thickness.

→ What's the best way to prevent a soggy crust?

Use a preheated pizza stone or baking sheet, spread pesto evenly to avoid pooling, and don't overload toppings. Pat the tomato slices dry before adding them to remove excess moisture.

→ Can I make homemade pesto for this pizza?

Yes, homemade pesto is excellent. Blend fresh basil, garlic, pine nuts or walnuts, Parmesan, and olive oil until smooth. Use about 1/3 cup for this pizza.

→ How should I store leftover pizza?

Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a 350°F oven for 5-7 minutes, or enjoy cold. Freezing is possible for up to 2 months.

→ What chicken preparation works best?

Cooked, shredded rotisserie chicken is quickest and most flavorful. Alternatively, cook fresh chicken breast with salt and pepper, dice, and season before topping the pizza.

→ Is this suitable for a gluten-free diet?

Yes. Simply substitute a gluten-free pizza crust, and verify your pesto and Parmesan are certified gluten-free. All other ingredients are naturally gluten-free.