Save There was a Tuesday night when I had leftover chicken and a jar of pesto staring at me from the fridge. I wasn't in the mood for pasta, and ordering pizza felt lazy. So I grabbed a store-bought crust and decided to just see what happened. The kitchen filled with the smell of garlic and basil as it baked, and when I pulled it out, golden and bubbling, I realized I'd accidentally made something better than delivery.
I made this for friends on a Friday night when everyone was too tired to go out. We stood around the kitchen island, pulling slices off the pan while it was still too hot, laughing as cheese stretched between our plates. One friend said it tasted like something from a bistro, and I didn't have the heart to tell her it took me less than twenty minutes. It became our unofficial tradition after that.
Ingredients
- Thin pizza crust: The thin base gets beautifully crisp in a hot oven and doesn't compete with the toppings; store-bought works perfectly here, so don't stress about making dough from scratch.
- Cooked chicken breast: Diced or shredded both work, and this is a great way to use up rotisserie chicken or leftover grilled chicken from meal prep.
- Olive oil: Just a tablespoon tossed with the chicken keeps it moist and adds a subtle richness that balances the pesto.
- Basil pesto: This is your sauce and your flavor hero; homemade is lovely, but a good jarred pesto saves time and still delivers that garlicky, herby punch.
- Shredded mozzarella cheese: Melts into creamy, stretchy perfection and provides a mild backdrop that lets the pesto shine.
- Ripe tomato: Thinly sliced fresh tomato adds juicy bursts and a touch of acidity that cuts through the richness.
- Grated Parmesan cheese: A little sprinkle on top gives you those crispy, salty bits that make every bite more interesting.
- Fresh basil leaves: Optional, but a few torn leaves at the end make it look and taste like something special.
Instructions
- Get the oven ripping hot:
- Preheat your oven to 475°F and if you have a pizza stone, let it heat up inside. That high heat is what gives you a crisp, golden crust instead of something soft and floppy.
- Season the chicken:
- Toss your cooked chicken with olive oil, salt, and pepper in a small bowl. This simple step keeps the chicken from drying out and adds just enough seasoning to make it taste intentional.
- Prep your base:
- Lay the pizza crust on a baking sheet or pizza peel lined with parchment paper. The parchment makes transferring easy and prevents sticking, which is a headache you don't need.
- Spread the pesto:
- Spoon the basil pesto over the crust and spread it evenly, leaving a little border around the edge for that classic pizza look. Don't be shy, you want enough to taste it in every bite.
- Layer the chicken:
- Scatter the seasoned chicken pieces evenly across the pesto. Try to keep them in a single layer so everything cooks evenly and you get chicken in every slice.
- Add the cheese and tomatoes:
- Sprinkle the mozzarella over everything, then lay the tomato slices on top. Finish with a generous dusting of Parmesan, which will get golden and crispy in the oven.
- Bake until bubbly:
- Slide the pizza into the hot oven and bake for 12 to 15 minutes, watching for melted, bubbly cheese and a crust that's gone golden brown. Your kitchen will smell unbelievable right about now.
- Finish and serve:
- Pull it out, let it cool for just a minute so you don't burn your mouth, then tear a few fresh basil leaves over the top if you have them. Slice it up and serve while it's still steaming.
Save The first time I served this to my mom, she took one bite and asked if I'd ordered it from the new Italian place downtown. When I told her I made it in less time than it takes to watch a sitcom, she didn't believe me. Now she keeps pesto in her fridge just in case.
How to Store and Reheat
Leftover slices keep well in an airtight container in the fridge for up to three days. I like to reheat them in a hot skillet over medium heat, which crisps the bottom back up and melts the cheese again without making it rubbery. The microwave works in a pinch, but you lose that crispy crust magic. If you want to freeze it, wrap individual slices tightly in foil and freeze for up to a month, then reheat straight from frozen in a 375°F oven.
Swaps and Substitutions
If you don't have fresh tomatoes, sun-dried tomatoes chopped up add a sweet, concentrated flavor that's even more intense. Rotisserie chicken is my favorite shortcut, but grilled chicken, baked chicken, or even leftover Thanksgiving turkey works beautifully here. For a gluten-free version, swap in a gluten-free crust and double-check your pesto label. You can also use a white pizza dough or naan bread if that's what you have on hand.
Serving Suggestions
This pizza feels complete on its own, but a simple arugula salad with lemon vinaigrette on the side makes it feel like a real meal. I also love serving it with a drizzle of balsamic glaze right before slicing, which adds a sweet-tart finish that makes people ask what your secret is. If you're feeding a crowd, slice it into smaller squares and serve it as an appetizer alongside a cheese board.
- Pair it with a crisp white wine or a cold beer for an easy weeknight dinner vibe.
- Add a handful of arugula on top right after baking for a peppery, fresh contrast.
- Serve with marinara on the side for anyone who likes a little extra sauce to dip their crust in.
Save This pizza has saved more weeknights than I can count, and it always feels like a little victory when something this easy tastes this good. I hope it becomes one of those recipes you make without thinking, the kind you can pull together on autopilot and still feel proud to serve.
Questions & Answers
- → Can I use homemade pesto instead of store-bought?
Yes, homemade basil pesto works wonderfully and often tastes fresher. Blend fresh basil, garlic, pine nuts or walnuts, Parmesan, and olive oil until smooth. Use the same amount as store-bought pesto in this preparation.
- → What type of chicken works best for this pizza?
Cooked chicken breast is ideal for a leaner option. Rotisserie chicken offers convenience and extra flavor. You can also use shredded chicken thighs for a more moist result. Ensure the chicken is cooled before adding to the pizza.
- → How do I prevent a soggy crust?
Use a pre-baked thin crust or one with a sturdy base. Pat the chicken dry before seasoning to remove excess moisture. Spread pesto in a thin, even layer rather than too generously. Baking at high heat (475°F) helps crisp the bottom quickly.
- → Can I make this pizza gluten-free?
Absolutely. Simply substitute a gluten-free pizza crust and follow the same cooking instructions. Most store-bought gluten-free crusts work well with this topping combination. Verify that your pesto is also gluten-free if needed.
- → What can I substitute for mozzarella cheese?
Fresh mozzarella works beautifully for a creamier texture, though it may release more moisture. Ricotta, fontina, or a blend of mozzarella and provolone are excellent alternatives. Use the same total amount of cheese for best results.
- → Should I use fresh or sun-dried tomatoes?
Fresh tomatoes add bright, juicy flavor and light texture. Sun-dried tomatoes provide concentrated, intense flavor and less moisture, reducing sogginess. Choose based on your preference for brightness or depth of flavor.