Homemade chicken pesto pizza topped with fresh Italian ingredients. Shredded chicken breast, ripe tomatoes, basil pesto, and melty mozzarella baked on a crispy crust.

Table of Contents

1. Pizza dough options
2. Pesto sauce
3. Add two types of cheeses
4. Chicken topping
5. Add fresh tomatoes
6. Prepare the crust
7. Layer the toppings and bake
8. Serve this with
9. FAQ
10. Chicken Pesto Pizza Recipe

Try something new on your next family pizza night. Instead of a meat lover’s pizza with traditional tomato sauce, add a fresh basil pesto to season the crust. The aromatic herbs, garlic, cheese, and nuts add a gourmet flavor. Super sweet and juicy tomatoes add that missing tomato sauce element and complement the garden-inspired ingredients.

If you have leftover roasted chicken, this is a great way to use it on a new meal. Just shred the meat up. Freshly grated mozzarella cheese locks all the ingredients together when melted. I sprinkle a little parmesan right before serving to add a pleasant saltiness.

Pizza dough options

I enjoy making homemade pizza dough because it’s easy and only has 5-ingredients. If you have bread flour, instant yeast, olive oil, salt, and water, you can turn them into a stretchy pizza crust in just a few hours. Even better, make it the day before to grab and use the next day. My recipe even makes two doughs if you need to feed a large group.

For convenience, you can pick up 1-pound raw pizza dough from the refrigerated section at most grocery stores. Pre-baked crusts are another quick alternative. Just make sure to follow the package directions for bake temperature and time.

Pesto sauce

I use my homemade pesto sauce to flavor the pizza dough for this recipe. Fresh basil leaves are the base of the sauce, giving a slightly peppery, anise, and mint flavor. Parsley, extra-virgin olive oil, garlic, pine nuts, and pecorino romano add a rich, spicy taste to the herb sauce. The recipe makes a ½ cup, just what you need for the pizza. 

You can also purchase store-bought products. I prefer the refrigerated options for the brightest flavor. The cooked jarred products have a muddled, dull taste that’s not as vibrant. If you have time, make it from scratch, and you’ll taste the difference. 

Add two types of cheeses

A grate-able cheese, like mozzarella, has enough moisture to make it melt and liquefy together at around 130ºF (54ºC). It’s soft and flowable due to the high levels of water locked in between the casein protein network. I like its mild flavor to let the pesto sauce shine through.

Sprinkle parmesan cheese on top right before serving to add a sharper, nutty taste. It is a hard, dry cheese and doesn’t melt well. It’s best to add it later.

Chicken topping

Any leftover chicken breast or thigh works to add to the pizza. I often roast a whole chicken or make a batch of grilled chicken breast during the week. If you need to cook it from scratch, no problem! Try my stovetop method or bake it to make a big batch. Shred the poultry into bite-size pieces. You’ll need one cup.

Add fresh tomatoes

Even though we don’t have a traditional red sauce, I still use fresh tomatoes as a topping. Use small, ripe cherry tomatoes. The sweet and natural savory glutamate flavor compounds concentrate for a robust taste as they cook down. If desired, you can use other types of tomatoes like Cocktail or Roma.

Slice big pieces thin and into smaller wedges. They contain a lot of water, so you don’t want the top of the pizza to get too wet. Alternatively, pieces of sun-dried tomatoes also make a delicious option. Before baking, I sprinkle on salt and pepper to season the fruit and help bring the juices to the surface for quick evaporation.

Prepare the crust

Make sure to let any chilled pizza dough sit out at room temperature for 30 minutes. This duration makes the dough easier to work with as it will stretch more freely. When ready, place it on an oiled baking sheet with cornmeal for extra crunch as it gives a nice texture contrast on the bottom.

Form it into a 12-inch circle or desired shape. I like to brush the edges with olive oil, so it bakes up golden brown and crispy.

Layer the toppings and bake

Spread the pesto sauce evenly on the dough first. Layer the mozzarella cheese on top, followed by the chicken and tomatoes to help bind the ingredients when the cheese melts—season with salt and pepper to enhance the taste of the fruit and poultry. 

Bake at a high 500ºF (260ºC) on the lowest rack in the oven. The crust should be golden brown on the bottom and edges, and the cheese bubbling. Before serving, sprinkle with parmesan cheese, toasted pine nuts, and fresh basil. Slice it up and take a bite.

Serve this with

FAQ