Save My weeknight pizza routine changed completely after a jar of pesto sat forgotten in my fridge for two weeks. I had leftover chicken, a ball of mozzarella going soft, and zero interest in tomato sauce that night. What started as refrigerator roulette turned into something my kids now request by name. The smell of basil and garlic bubbling under melted cheese has a way of erasing even the longest Monday.
I made this for a friend who swore she hated pesto. She ate three slices standing at my kitchen counter, then asked if I had the recipe written down somewhere. Turns out she had only ever tried the dried-out kind from a sad pasta bar. Fresh basil and real cheese make all the difference, and when they melt into hot dough, even the skeptics come around.
Ingredients
- Thin pizza crust: I use store-bought most nights because life is short, but homemade dough gets crispier if you have the time.
- Cooked chicken breast: Rotisserie chicken is my secret weapon here, already seasoned and ready to go.
- Olive oil: This keeps the chicken moist and helps it brown slightly in the oven.
- Salt and black pepper: Simple seasoning that lets the pesto shine without competing.
- Basil pesto: The heart of this pizza, look for one with olive oil listed first and real Parmesan.
- Shredded mozzarella cheese: Melts into those beautiful stretchy strings everyone fights over.
- Ripe tomato: Adds a juicy freshness that cuts through the richness of cheese and pesto.
- Grated Parmesan cheese: A little sprinkle on top creates salty, crispy bits that make every bite better.
- Fresh basil leaves: Optional but worth it, they add a pop of color and a burst of fragrance.
Instructions
- Heat the oven:
- Set your oven to 475°F and let it get screaming hot. If you have a pizza stone, let it preheat inside so the crust crisps up from the first second it touches heat.
- Season the chicken:
- Toss your cooked chicken with olive oil, salt, and pepper in a small bowl. This step keeps it from drying out and adds just enough flavor.
- Prep your base:
- Lay your pizza crust on a baking sheet or parchment-lined pizza peel. Having everything ready before you start topping makes the whole process smoother.
- Spread the pesto:
- Use a spoon to spread the pesto evenly across the crust, leaving about half an inch around the edge. That border puffs up into a perfect golden crust.
- Add the chicken:
- Scatter the seasoned chicken pieces evenly over the pesto. Dont pile it all in one spot or youll end up with uneven bites.
- Layer the cheese:
- Sprinkle the mozzarella over everything, then lay the tomato slices on top. Finish with a generous dusting of Parmesan.
- Bake until bubbly:
- Slide the pizza into the hot oven and bake for 12 to 15 minutes. Youre looking for melted, bubbly cheese and a crust thats golden brown at the edges.
- Garnish and serve:
- Let the pizza cool for just a minute, then scatter fresh basil leaves over the top if you have them. Slice it up and serve while its still steaming.
Save This pizza showed up at a birthday dinner I hosted last spring, and it disappeared faster than the cake. One guest told me she had been trying to recreate a version she had at a bistro in Boston for years. Sometimes the best recipes are the ones that remind people of a moment they thought they lost.
Choosing Your Pesto
Not all store-bought pestos are equal. I learned this after buying a jar that tasted like lawn clippings mixed with salt. Look for pesto in the refrigerated section near the fresh pasta, it usually has better flavor and texture than the shelf-stable kind. If you make your own, go light on the garlic because it intensifies when it bakes.
Getting the Crust Right
A thin crust works best here because it crisps up fast and does not compete with the toppings. If you only have thick dough, roll it out thinner or prebake it for five minutes before adding anything. I once used focaccia dough and it turned into a chewy mess, so save the thick stuff for another night.
Serving and Storing
This pizza is best straight from the oven when the cheese is still molten and the crust has that fresh-baked crackle. Leftovers keep in the fridge for up to three days and reheat well in a hot skillet with a lid to melt the cheese again. I do not recommend the microwave unless you enjoy rubbery crust.
- Drizzle balsamic glaze over the top before serving for a sweet tangy finish.
- Swap fresh tomatoes for sun-dried if you want a deeper, more concentrated flavor.
- Use a pizza cutter or sharp knife to slice cleanly through the melted cheese without dragging the toppings.
Save This is the kind of pizza that makes you feel like you pulled off something special without really trying. Keep a jar of good pesto around and you will never be more than 20 minutes from dinner that feels like a treat.
Common Questions
- → Can I use store-bought pizza dough?
Yes, store-bought pizza dough works perfectly for this dish. You can use fresh, frozen, or pre-made crusts to save time on preparation.
- → How do I prevent the pesto from burning?
Spread the pesto evenly and bake at 475°F for 12-15 minutes. The pesto may darken slightly, which adds flavor. If concerned, add it after the pizza partially bakes.
- → Can I prepare this ahead of time?
Assemble the pizza up to 2 hours before baking and refrigerate. Add a few extra minutes to baking time if cooking from cold.
- → What's the best way to cook chicken for this?
Use pre-cooked chicken breast for convenience—rotisserie chicken works wonderfully. Dice or shred it, then season with olive oil, salt, and pepper before adding to the pizza.
- → How do I make it gluten-free?
Simply swap the regular pizza crust for a gluten-free crust. All other ingredients remain the same. Check pesto ingredients for any gluten-containing additives.
- → What cheese alternatives work well?
You can use fontina, provolone, or a blend of cheeses. For dairy-free options, try plant-based mozzarella alternatives that melt similarly.