Imagine the vibrant aroma of fresh basil pesto mingling with savory chicken and melted mozzarella on a perfectly crisp crust. This Pesto Chicken Pizza is a flavor-packed twist on a classic, delivering a gourmet experience with minimal effort. After testing countless variations, I’ve perfected this recipe to ensure a balanced, restaurant-quality result every time, making it a reliable favorite for both casual dinners and impromptu gatherings.

Pesto Chicken Pizza

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Author: Dorothy Miller

Ingredients

Scale

1 Prepared Pizza Dough, at room temperature
~1/4-1/2 cup Basil Pesto
~1 cup Shredded Mozzarella Cheese
~1 cup Shredded Chicken (use a rotisserie chicken, or if you have chicken leftovers!)
1 large Tomato, Sliced into 1/4' thick slices, seeds removed

Olive Oil, to brush the baked crust
Flaky Sea Salt, to sprinkle on the baked crust
Fresh Cracked Pepper, for finishing
Grated Parmesan, for finishing

Instructions

Preheat oven to 450 degrees.
Lightly oil a small sheet tray.
Stretch or Roll dough out to a rectangle shape.
Lay dough in pan and let the crust come up the sides of the pan.
Brush or use a spoon to spread about half of the Pesto on the dough.

Sprinkle with mozzarella cheese, the chicken, then more mozzarella.
Arrange the tomato slices evenly on the pizza and dollop the remaining pesto around the pizza and finish with a little more mozzarella.
Bake for about 15 minutes, until the crust is golden and the cheese is bubbly.

As soon as it comes out of the oven, carefully ease it out of the pan onto a cutting board and brush the crust with olive oil.
Sprinkle flaky sea salt on the crust.
Top pizza with fresh cracked black pepper and grated parmesan cheese.
Slice into squares.

🍳

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Pesto Chicken Pizza Recipe