Pin It The smell of garlic and basil always pulls me straight into the kitchen, no matter what I'm doing. One Thursday night I had leftover chicken sitting in the fridge and a jar of pesto I'd opened earlier that week. I wasn't planning anything fancy, just something fast that didn't feel boring. That's when this pizza happened, and honestly, it's been my go-to ever since when I need dinner to feel special without the fuss.
I made this for my sister when she dropped by unannounced one evening. She stood in the kitchen watching me spread pesto and layer chicken, skeptical that it would actually work. When I pulled it out of the oven, golden and bubbling, she grabbed a slice before I even finished cutting it. She didn't say much, just nodded and reached for another piece, which is the highest compliment she gives.
Ingredients
- Thin pizza crust: A thin crust gets crispy fast in a hot oven and doesn't get soggy under the pesto, so grab one that's pre-baked or par-baked if you can.
- Cooked chicken breast: I dice mine into small bite-sized pieces so every slice gets some, and tossing it with olive oil keeps it from drying out in the oven.
- Olive oil: Just a tablespoon coats the chicken and adds a little richness without making anything greasy.
- Salt and black pepper: Simple seasoning that lets the pesto shine but still gives the chicken its own flavor.
- Basil pesto: This is your sauce, so use a good one, either homemade or a brand that actually smells like basil and garlic when you open it.
- Shredded mozzarella cheese: It melts beautifully and creates those stretchy, cheesy pulls everyone loves.
- Ripe tomato: Slice it thin so it softens but doesn't release too much water onto the crust.
- Grated Parmesan cheese: A little sprinkle on top adds a salty, nutty finish that ties everything together.
- Fresh basil leaves: Optional, but a few torn leaves on top make it look and taste like it came from a real pizzeria.
Instructions
- Heat the oven high:
- Set your oven to 475°F and let it fully preheat, especially if you're using a pizza stone. A 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 small bowl. This keeps it moist and flavorful instead of bland.
- Prep your crust:
- Lay your pizza crust on a baking sheet or pizza peel lined with parchment paper. The parchment makes it easy to slide on and off without 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 overthink it, just get it covered.
- Add the chicken:
- Scatter the seasoned chicken pieces evenly over the pesto. You want some in every bite, not piled in one spot.
- Layer the cheese and tomatoes:
- Sprinkle the mozzarella all over, then lay the tomato slices on top. Finish with a dusting of Parmesan.
- Bake until bubbly:
- Slide the pizza into the oven and bake for 12 to 15 minutes. You're looking for melted, bubbly cheese and a golden brown crust.
- Garnish and serve:
- Let it cool for just a minute, then tear some fresh basil on top if you have it. Slice it up and serve while it's still hot.
Pin It This pizza became a regular Friday night thing at my place. My friend started bringing over different pestos to try, red pepper, spinach, even one with sun-dried tomatoes. We'd taste-test each version with a glass of wine and argue about which one was best. It turned into this little tradition that had nothing to do with the pizza itself and everything to do with just showing up and enjoying something simple together.
Choosing Your Crust
I've used store-bought, homemade, even naan bread in a pinch. Thin crusts work best because they crisp up fast and don't compete with the toppings. If you're using a thicker dough, just add a few extra minutes to the bake time and keep an eye on the bottom so it doesn't stay doughy. A pizza stone helps a lot, but a regular baking sheet works just fine if that's what you have.
Making It Your Own
This recipe is really flexible once you get the basic idea down. I've swapped the chicken for grilled shrimp, added artichoke hearts, even used goat cheese instead of mozzarella when I wanted something tangier. One time I drizzled balsamic glaze over the top right before serving and it added this sweet, sharp finish that everyone kept asking about. Don't be afraid to play around with what you have in the fridge.
Storing and Reheating
Leftover slices keep well in the fridge for up to three days in an airtight container. I reheat mine in a skillet over medium heat with a lid on for a couple minutes, which crisps the bottom and melts the cheese without drying it out. The microwave works too, but the crust gets a little chewy. If you're making this ahead, you can assemble the whole thing and keep it in the fridge for a few hours before baking, just let it sit out for ten minutes first so the crust isn't ice cold.
- Reheat in a skillet for the crispiest results.
- Store slices with parchment between them so they don't stick together.
- You can freeze baked slices for up to a month and reheat straight from frozen.
Pin It This pizza feels like a small celebration every time I make it, even on the most ordinary Tuesday. I hope it becomes one of those recipes you reach for when you want something that tastes like effort but doesn't actually take any.
Recipe Questions & Answers
- → Can I use store-bought pizza dough?
Absolutely. Store-bought pizza crust is convenient and works perfectly. You can use refrigerated dough, frozen dough (thawed), or pre-made crusts for consistent results every time.
- → What's the best way to prevent a soggy crust?
Use a pizza stone preheated in the oven, or bake on a parchment-lined baking sheet. Avoid overloading toppings, and don't use excess pesto. A hot oven (475°F) ensures the crust crisps quickly.
- → Can I make this with rotisserie chicken?
Yes, rotisserie chicken is an excellent shortcut. Simply shred or dice it and skip the seasoning step, or season lightly to taste. This saves preparation time while delivering tender, flavorful results.
- → How do I make this gluten-free?
Substitute a gluten-free pizza crust for the traditional one. Verify that your store-bought pesto doesn't contain gluten, and check all packaged ingredients for cross-contamination warnings.
- → What allergies should I be aware of?
This contains milk (mozzarella and Parmesan) and gluten (pizza crust). Store-bought pesto often contains tree nuts like pine nuts. Always check ingredient labels for allergen information before serving.
- → Can I prepare this ahead of time?
Assemble the pizza up to 2 hours before baking and refrigerate it covered. This actually helps flavors meld. Bake directly from the refrigerator, adding 2-3 minutes to cooking time if needed.