Chicken Pesto Pizza (Printable)

Crisp thin-crust pizza topped with basil pesto, seasoned chicken, mozzarella, and tomatoes—a fresh Italian-inspired classic.

# Ingredient List:

→ Dough

01 - 1 thin pizza crust, 12 inches, 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 for crust definition.
05 - Distribute seasoned chicken evenly across the pesto layer.
06 - Sprinkle mozzarella cheese evenly over the pizza, then arrange tomato slices on top.
07 - Sprinkle grated Parmesan cheese over the pizza.
08 - Transfer pizza to preheated oven and bake for 12-15 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 Suggestions:

01 -
  • It comes together faster than ordering takeout and tastes like you spent an hour on it.
  • The pesto does all the heavy lifting for flavor, so there's no stirring sauces or measuring spices.
  • You can use whatever cooked chicken you have on hand, even rotisserie from the store.
  • The crispy crust with creamy cheese and bright tomatoes hits every texture you crave.
02 -
  • Don't skip preheating the oven all the way or your crust will turn out soft and pale instead of crispy.
  • If your tomatoes are really juicy, blot them with a paper towel first so they don't make the pizza soggy.
  • Spread the pesto right to the edge of where you want crust, because it shrinks back a little as it bakes.
03 -
  • Brush the crust edges with a little olive oil and sprinkle with garlic powder before baking for extra flavor.
  • Use rotisserie chicken to save time, and shred it instead of dicing for even distribution.
  • Let the pizza rest for one full minute after baking so the cheese sets slightly and doesn't slide off when you cut it.
Go Back