Chicken Pesto Pizza (Printable Version)

Crisp thin-crust pizza with basil pesto, tender chicken, mozzarella, and fresh tomatoes. A vibrant Italian-inspired meal.

# Components:

→ 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

# Method Steps:

01 - Preheat oven to 475°F. If using a pizza stone, position it on the oven rack and allow it to heat throughout preheating.
02 - In a small bowl, combine cooked chicken breast with olive oil, salt, and black pepper. Toss 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 small border around the perimeter.
05 - Distribute seasoned chicken evenly over the pesto base.
06 - Sprinkle mozzarella cheese uniformly across the pizza, then layer tomato slices over the cheese.
07 - Sprinkle grated Parmesan cheese over the pizza surface.
08 - Transfer pizza to preheated oven and bake for 12 to 15 minutes until cheese is melted and bubbly and crust achieves golden brown color.
09 - Remove from oven and allow to cool for one minute. Garnish with fresh basil leaves if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • It tastes like a fancy restaurant order but uses ingredients you probably already have.
  • The pesto does all the flavor work so you skip the simmering and stirring.
  • Dinner is on the table in half an hour, even on chaotic evenings.
  • Leftovers reheat beautifully and taste even better the next day.
02 -
  • Dont skip preheating the oven all the way, a hot oven is what makes the crust crisp instead of soggy.
  • Pat your tomato slices dry with a paper towel before adding them or they will release water and make the pizza watery.
  • If your pesto looks oily, give it a quick stir before spreading, the oil separates when it sits.
03 -
  • Brush the crust edges with a little olive oil before baking for an extra golden, crispy finish.
  • If your oven runs cool, crank it up to 500°F and watch closely so the cheese does not burn.
  • Let the pizza rest for one full minute after it comes out, this lets the cheese set just enough so it does not slide off when you cut it.
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