Chicken Pesto Pizza (Printable)

A crisp thin-crust pizza featuring fragrant basil pesto, seasoned chicken, melted mozzarella, and fresh tomatoes.

# 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 and 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 during preheating.
02 - Toss cooked chicken with olive oil, salt, and black 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 across the pesto layer.
06 - Sprinkle mozzarella cheese evenly over the chicken, then arrange tomato slices on top. Finish with grated Parmesan cheese.
07 - Transfer to the oven and bake for 12 to 15 minutes until cheese is melted and bubbly and crust is golden brown.
08 - 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 waiting for takeout and tastes like you spent an hour in the kitchen.
  • The pesto does all the heavy lifting, so you get tons of flavor without making a complicated sauce.
  • You can use whatever cooked chicken you have on hand, even last night's grilled leftovers.
  • The crispy crust with creamy cheese and bright tomatoes feels indulgent but surprisingly light.
02 -
  • Don't skip preheating the oven all the way, because a hot oven is the only way to get that crispy crust without overcooking the toppings.
  • If your tomatoes are watery, pat them dry with a paper towel first or they'll make the pizza soggy in spots.
  • Let the pizza rest for a minute after baking so the cheese sets just enough to slice cleanly instead of sliding everywhere.
03 -
  • If you want extra crispy edges, brush the crust border with a little olive oil and sprinkle it with garlic powder before baking.
  • Use a pizza cutter or kitchen shears instead of a knife, it slices cleaner and faster without dragging all the toppings off.
  • Make a double batch and freeze one unbaked pizza on parchment, then pop it in the oven straight from the freezer when you need dinner in a hurry.
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