Chicken Pesto Pizza (Printable)

Crispy thin-crust pizza topped with fragrant basil pesto, seasoned chicken, melted mozzarella, and juicy tomatoes.

# What You 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

# Directions:

01 - Preheat oven to 475°F. If using a pizza stone, position it on the center rack during preheating.
02 - In a small mixing 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 across the crust, maintaining a 1/2-inch border around the perimeter.
05 - Distribute seasoned chicken evenly across the pesto layer.
06 - Sprinkle mozzarella cheese uniformly over the chicken, then arrange tomato slices on top. Finish with grated Parmesan cheese.
07 - Transfer pizza to preheated oven and bake for 12 to 15 minutes until cheese is melted and bubbly and crust achieves golden brown color.
08 - Remove from oven and cool for 1 minute. Garnish with fresh basil leaves if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • It comes together faster than waiting for delivery and tastes twice as good.
  • The pesto adds a bright, garlicky punch that makes every bite feel special.
  • You can use up leftover chicken and turn it into something everyone will ask for again.
  • The thin crust gets perfectly crispy, and the cheese bubbles into golden, melty pools.
02 -
  • Don't overload the pizza with toppings or the crust will stay soggy in the center.
  • If your oven runs cool, crank it up an extra 25 degrees or the crust won't crisp properly.
  • Let the pizza rest for a full minute before slicing or the cheese will slide right off.
03 -
  • Use a pizza stone if you have one, it makes the bottom impossibly crispy and takes the whole thing to the next level.
  • Let your pesto come to room temperature before spreading it, cold pesto is harder to spread evenly and can tear the dough.
  • If you're making your own dough, let it rest at room temperature for 20 minutes before stretching so it doesn't snap back.
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