Pin It There's something about the smell of pesto hitting a hot pizza stone that makes the whole kitchen feel like summer, even in the middle of March. I started making this chicken pesto pizza on nights when I wanted something quick but special, something that didn't feel like leftovers even though I was using last night's roasted chicken. The first slice always disappears before I even sit down. It's become my answer to 'what's for dinner' when I want to feel like I'm treating myself without the hassle of a complicated recipe.
I made this for friends on a Friday night when I'd promised homemade pizza but forgot to plan ahead. I tossed together what I had in the fridge, and they raved about it like I'd been hiding some secret Italian grandmother in my pantry. One friend asked for the recipe three times before leaving. Now it's my go-to when I want to look like I have my life together, even when I absolutely don't.
Ingredients
- Thin pizza crust: A crisp, thin base is key here, it gets golden and crackly in the oven and won't compete with the toppings.
- Cooked chicken breast: Use leftover roasted or grilled chicken, or grab a rotisserie bird from the store and shred it while you preheat the oven.
- Olive oil: Just a tablespoon tossed with the chicken keeps it juicy and helps the seasoning stick.
- Basil pesto: This is your sauce, your flavor base, your secret weapon, so use a good one or make your own if you have five minutes and a blender.
- Mozzarella cheese: Shred it yourself if you can, the pre-shredded stuff has coating that keeps it from melting as beautifully.
- Ripe tomato: Thin slices add bursts of juicy sweetness that balance the richness of the pesto and cheese.
- Parmesan cheese: Freshly grated Parmesan adds a nutty, salty finish that makes every bite a little more exciting.
- Fresh basil leaves: Optional but worth it, they add a pop of color and a fresh herby note right before serving.
Instructions
- Get the oven screaming hot:
- Preheat your oven to 475°F and if you have a pizza stone, let it heat up inside so the crust gets that crispy, pizzeria-style bottom. If not, a baking sheet works just fine.
- Season the chicken:
- Toss your cooked chicken with olive oil, salt, and pepper in a small bowl. It only takes a minute, but it makes the chicken taste intentional instead of like an afterthought.
- Prep your base:
- Lay your pizza crust on a parchment-lined baking sheet or pizza peel. The parchment makes transferring it a breeze and saves you from a stuck-on mess.
- Spread the pesto:
- Spoon the basil pesto onto the crust and spread it evenly, leaving about half an inch around the edge for that classic pizza crust look. Don't be shy, this is your sauce layer.
- Add the chicken:
- Scatter the seasoned chicken pieces evenly over the pesto. Try not to pile it all in the center, you want a little chicken in every bite.
- Layer on the cheese and tomatoes:
- Sprinkle the mozzarella all over, then lay the tomato slices on top and finish with a generous dusting of Parmesan. The cheese will melt into every crevice and hold everything together.
- Bake until golden:
- Slide the pizza into the oven and bake for 12 to 15 minutes, until the cheese is bubbling and the edges of the crust are golden brown. Your kitchen will smell incredible.
- Garnish and serve:
- Let the pizza cool for just a minute, then scatter fresh basil leaves on top if you have them. Slice it up and serve while it's still steaming.
Pin It One night, I made this pizza and sat on the back porch with a glass of wine, eating straight from the pan. The sun was setting, the basil smelled like summer, and I realized I didn't need a fancy restaurant to feel like I was celebrating something. Sometimes the best meals are the ones you make for yourself, with no pressure and no one to impress.
Choosing Your Pesto
Not all store-bought pestos are created equal, so taste a spoonful before you spread it on your pizza. Some are oily and bland, others are packed with garlic and basil that actually tastes like something. If you make your own, you can control the garlic level and the nuttiness, and it only takes a few minutes in a food processor. I like mine with extra lemon zest for brightness.
Making It Your Own
This pizza is endlessly adaptable, so don't be afraid to swap things around based on what you have. I've used arugula instead of basil, added caramelized onions, swapped the chicken for grilled shrimp, and even thrown on a handful of artichoke hearts. Sun-dried tomatoes instead of fresh give it a deeper, almost sweet-tart flavor that's especially good in the winter. Once you make it a few times, you'll start inventing your own versions without even thinking about it.
Serving and Storing
This pizza is best eaten hot and fresh, right out of the oven when the cheese is still gooey and the crust is at its crispiest. If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat slices in a skillet over medium heat to bring back some of that crispy crust magic, the microwave will make it soggy.
- Drizzle balsamic glaze over the top before serving for a sweet, tangy finish.
- Serve with a simple arugula salad dressed in lemon and olive oil to balance the richness.
- Pair it with a crisp white wine or a cold beer for an easy weeknight dinner that feels like a treat.
Pin It This chicken pesto pizza has earned its spot in my weekly rotation, and I think it'll do the same for you. It's proof that simple ingredients and a hot oven can turn a regular Tuesday into something worth sitting down for.
Recipe Questions & Answers
- → Can I make this pizza with store-bought ingredients?
Absolutely. You can use store-bought pizza crust, pre-made basil pesto, and rotisserie chicken to save time. This approach reduces prep work while maintaining delicious results.
- → How do I achieve a crispy crust?
Preheat your oven to 475°F and consider using a pizza stone for optimal heat distribution. Bake for 12-15 minutes until the crust is golden brown. Placing the stone in the oven while preheating helps create a crispy bottom.
- → What are good substitutions for fresh tomatoes?
Sun-dried tomatoes provide a more intense, concentrated flavor. Cherry tomatoes work well too and add sweetness. For variety, try roasted red peppers or caramelized onions.
- → Is this suitable for gluten-free diets?
Yes, simply substitute a gluten-free pizza crust for the regular one. All other ingredients are naturally gluten-free. Check store-bought pesto for any wheat-based additives.
- → How should I handle potential nut allergies in pesto?
Many commercial pestos contain pine nuts. Check the label carefully. Alternatively, make homemade pesto without nuts or use nut-free pesto products. You can also create your own pesto using basil, garlic, olive oil, and cheese.
- → Can I prepare the pizza in advance?
You can assemble the pizza up to 2 hours before baking. Keep it covered and refrigerated. Add extra baking time if cooking from cold. Alternatively, freeze the assembled pizza and bake directly from frozen, adding a few extra minutes.