Pesto chicken pizza is a flavorful, fresh twist on classic pizza that I love making when I want something herby, cheesy, and satisfying. With a golden crust, juicy chicken, creamy mozzarella, and vibrant pesto in every bite, this pizza brings restaurant-quality flavor right into my kitchen.
Why You’ll Love This Recipe
I love this pizza because it’s quick to throw together and packed with bold, fresh ingredients. The pesto adds a bright and herby flavor that pairs perfectly with the chicken and gooey cheese. It’s a fun way to switch up pizza night, and it’s just as good for a weeknight dinner as it is for a laid-back weekend meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
pizza dough (store-bought or homemade)
cooked chicken breast (shredded or diced)
basil pesto (jarred or homemade)
mozzarella cheese (shredded or fresh slices)
Parmesan cheese (grated)
olive oil
salt and black pepper
optional toppings: cherry tomatoes, red onion slices, arugula, or a drizzle of balsamic glaze
Directions
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I preheat the oven to 475°F (245°C) and lightly oil a baking sheet or pizza stone.
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I roll out the pizza dough to my preferred thickness and shape.
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I spread a generous layer of pesto over the dough, leaving a small border around the edges.
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I top it with shredded mozzarella, cooked chicken, and a sprinkle of Parmesan cheese.
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I season lightly with salt and pepper, and add any extra toppings I want.
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I bake for 12–15 minutes, or until the crust is golden and the cheese is melted and bubbly.
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I let the pizza cool slightly, then slice and serve—sometimes topped with fresh arugula or a drizzle of balsamic glaze.
Servings and timing
This recipe makes 1 pizza, about 8 slices, and serves 2–4 people. It takes 10–15 minutes to prep and 12–15 minutes to bake, so I usually have it ready in under 30 minutes.
Variations
Sometimes I use a cauliflower crust or naan bread for a quick, low-carb option. I also like swapping mozzarella for goat cheese or adding artichoke hearts for an extra Mediterranean feel. If I want it spicier, I sprinkle crushed red pepper flakes over the top before baking.
Storage/Reheating
I store leftover slices in the fridge for up to 3 days. To reheat, I pop them in a skillet or oven at 350°F until warm and crispy again. The microwave works too, but the crust won’t be as crisp.
FAQs
Can I use rotisserie chicken?
Yes. Rotisserie chicken works perfectly and saves time—I just shred it and toss it on before baking.
Do I have to pre-bake the crust?
Not always. If I’m using fresh pizza dough, I sometimes pre-bake for 5 minutes before adding toppings to avoid a soggy center.
Can I use a different kind of cheese?
Absolutely. I love using provolone, fontina, or even feta for a unique flavor twist.
Is pesto the only sauce option?
Pesto is classic here, but I’ve also made it with a garlic cream sauce or a white ricotta base—just as good!
Can I make this pizza ahead of time?
Yes. I assemble it a few hours in advance and keep it chilled. I bake it just before serving for the best texture and flavor.
Conclusion
Pesto chicken pizza is one of my favorite easy meals that feels a little gourmet without the extra effort. With juicy chicken, herby pesto, and melty cheese on a crispy crust, it’s a fresh and flavorful spin on pizza night that always satisfies. Whether I’m sharing or keeping it all to myself, this pizza is always a winner.
