Chicken Pesto Pizza is the perfect fusion of Italian elegance and comfort food satisfaction, bringing together tender chicken, aromatic basil pesto, and melted cheese on a crispy pizza crust that rivals any pizzeria creation. This gourmet pizza showcases how a few quality ingredients can transform a simple meal into something truly special. What makes this pizza extraordinary is the vibrant, herbaceous pesto that serves as the sauce base, infusing every bite with the bright flavors of fresh basil, garlic, and Parmesan cheese. The succulent chicken adds protein and heartiness, while the combination of mozzarella and additional Parmesan creates that perfect stretch and golden-brown finish that makes pizza irresistible. This recipe proves that homemade pizza can be both sophisticated and approachable, delivering restaurant-quality results in your own kitchen with ingredients that celebrate the best of Italian flavors.
Recipe Information
- Serves: 4-6 people
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
Ingredients You Need
For the perfect chicken pesto pizza, gather these quality ingredients:
For the Pizza:
- 1 pound pizza dough (store-bought or homemade)
- 1/2 cup basil pesto (homemade or high-quality store-bought)
- 2 cups cooked chicken breast, diced or shredded
- 2 cups fresh mozzarella cheese, torn into pieces
- 1/2 cup Parmesan cheese, freshly grated
- 1 medium red onion, thinly sliced
- 1/2 cup sun-dried tomatoes, chopped
- 2 tablespoons pine nuts (optional)
- 2 tablespoons olive oil
- Fresh basil leaves for garnish
- Salt and black pepper to taste
For Homemade Pesto (Optional):
- 2 cups fresh basil leaves, packed
- 3 cloves garlic
- 1/3 cup pine nuts
- 1/2 cup extra virgin olive oil
- 1/2 cup Parmesan cheese, grated
- Salt to taste
Preparing Your Pizza Foundation
Start by preheating your oven to its highest temperature, typically 475-500 degrees Fahrenheit. If you have a pizza stone, place it in the oven while preheating – this will help create a crispy bottom crust that’s essential for great pizza.
Remove your pizza dough from the refrigerator about 30 minutes before using to let it come to room temperature. This makes it much easier to stretch and shape without tearing. Room temperature dough is more pliable and will stretch into a better shape.
Creating Perfect Pesto
If you’re making homemade pesto, combine the fresh basil leaves, garlic, and pine nuts in a food processor and pulse until roughly chopped. With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy.
Add the grated Parmesan cheese and pulse just until combined. Season with salt to taste. Fresh homemade pesto has an incredibly vibrant flavor that’s worth the extra effort, but high-quality store-bought pesto works beautifully too.
Preparing the Chicken
If you don’t have cooked chicken on hand, the easiest method is to season chicken breasts with salt, pepper, and a drizzle of olive oil, then bake them at 375 degrees Fahrenheit for 20-25 minutes until cooked through. Let them cool, then dice or shred into bite-sized pieces.
Alternatively, you can use rotisserie chicken for convenience – just remove the skin and shred the meat into pieces. The chicken should be well-seasoned and moist, as it will add both protein and flavor to your pizza.
Shaping Your Pizza Dough
On a lightly floured surface, gently stretch the pizza dough into a 12-14 inch circle. Don’t worry if it’s not perfectly round – rustic shapes often look more appealing and authentic. If the dough keeps springing back, let it rest for another 10 minutes and try again.
For the crispiest crust, transfer the shaped dough to a pizza stone or the back of an inverted baking sheet that’s been dusted with cornmeal or flour. This prevents sticking and adds texture to the bottom of the crust.
Building Your Flavor Base
Brush the edges of the pizza dough lightly with olive oil – this helps create a golden, crispy crust. Spread the pesto evenly over the surface, leaving about a 1-inch border for the crust. Don’t use too much pesto, as it can make the pizza soggy.
The pesto should be spread thinly but completely – it serves as both the sauce and a major flavor component. Every bite should have that wonderful basil and garlic flavor that makes this pizza special.
Layering the Toppings
Distribute the cooked chicken pieces evenly over the pesto-covered dough. The chicken should be in bite-sized pieces that will cook through quickly and distribute evenly in each slice.
Scatter the thinly sliced red onion over the chicken. The onion will caramelize slightly during baking, adding sweetness and complexity to balance the rich pesto and chicken.
Add the chopped sun-dried tomatoes, which provide bursts of concentrated tomato flavor and chewy texture that complements the other ingredients beautifully.
The Perfect Cheese Combination
Tear the fresh mozzarella into irregular pieces and distribute them evenly over the pizza. Fresh mozzarella melts differently than shredded cheese – it creates lovely pools of creamy cheese that bubble and brown beautifully.
Sprinkle the grated Parmesan cheese over everything. The Parmesan adds sharp, nutty flavor and helps create that golden-brown finish that makes pizza so visually appealing.
If using pine nuts, scatter them over the top now. They’ll toast during baking and add wonderful crunch and buttery flavor.
Baking to Golden Perfection
Carefully slide the pizza onto your preheated pizza stone or place the baking sheet in the oven. Bake for 12-15 minutes, until the crust is golden brown and the cheese is bubbly and lightly browned in spots.
The edges of the crust should be crispy and golden, while the center should be set but still slightly tender. If you like your cheese more browned, you can run the pizza under the broiler for the last 1-2 minutes of cooking.
Finishing Touches
Remove the pizza from the oven and let it cool for just 2-3 minutes – this brief rest makes it much easier to slice cleanly. Scatter fresh basil leaves over the hot pizza, which will wilt slightly and release their aromatic oils.
A final drizzle of good olive oil and a crack of fresh black pepper add the perfect finishing touches that elevate this pizza from good to extraordinary.
Slicing and Serving
Use a pizza wheel or large knife to cut the pizza into wedges. The combination of crispy crust, melted cheese, and aromatic toppings should create the perfect bite every time.
Serve immediately while the cheese is still stretchy and the crust is at its crispiest. This pizza pairs wonderfully with a simple arugula salad dressed with lemon and olive oil, or even just a glass of crisp white wine.
Tips for Pizza Success
For the crispiest crust, avoid overloading with toppings, which can make the pizza soggy. Keep toppings relatively light and evenly distributed. If your oven doesn’t get very hot, you can par-bake the plain dough for 5-7 minutes before adding toppings.
Storage and Reheating
Leftover pizza can be stored in the refrigerator for up to 3 days. For the best reheated texture, use a skillet over medium heat for a few minutes to crisp the bottom, then cover to melt the cheese, rather than using the microwave.
This Chicken Pesto Pizza brings together the best of Italian flavors in a format that’s perfect for casual dinners, entertaining, or any time you want to treat yourself to something special that’s both comforting and sophisticated.
