Chicken Pesto Pizza (Printable)

Crisp thin-crust pizza with fragrant basil pesto, tender chicken, creamy mozzarella, and juicy tomatoes—an Italian-inspired favorite.

# 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

# 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, then arrange tomato slices on top.
07 - Sprinkle grated Parmesan cheese over the entire pizza surface.
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 Tips:

01 -
  • It comes together faster than ordering delivery and tastes ten times better.
  • The pesto adds a fresh, herby brightness that feels lighter than heavy tomato sauce.
  • You can use rotisserie chicken and store-bought pesto, making it almost effortless on a weeknight.
02 -
  • Don't overload the pizza with too much chicken or cheese, or the crust won't crisp properly and you'll end up with a soggy center.
  • If your tomato slices are thick, they'll release too much moisture, so aim for thin, even cuts.
  • Let the pizza rest for a minute after baking so the cheese sets slightly and doesn't slide off when you cut it.
03 -
  • Use rotisserie chicken to save time, just shred it and toss it with the seasonings while it's still warm.
  • If your pesto seems too thick, thin it out with a teaspoon of olive oil so it spreads more easily.
  • Let the pizza cool for 60 seconds before slicing, it helps the cheese set and makes cleaner cuts.
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