Are you tired of ordering expensive takeout pizza when you could create something infinitely more delicious at home in just 30 minutes? Tonight’s dinner dilemma ends here with this game-changing recipe that transforms simple ingredients into restaurant-quality perfection.

This Chicken Pesto Pizza combines tender seasoned chicken with aromatic basil pesto and melted mozzarella on a perfectly crispy crust. The vibrant flavors create an irresistible combination that will have your family requesting this recipe weekly.

Unlike traditional red sauce pizzas, this green goddess showcases how pesto’s herbaceous notes complement chicken’s mild protein. The result is a sophisticated yet approachable meal that feels both comforting and gourmet.

Ingredients List

Gather these fresh, high-quality ingredients to create your masterpiece. Each component plays a crucial role in building layers of flavor that make this pizza extraordinary.

• Pizza dough: 1 pound store-bought or homemade (substitute: naan bread, flatbread, or cauliflower crust)
• Basil pesto: ½ cup high-quality jarred or homemade (substitute: spinach pesto or sun-dried tomato pesto)
• Cooked chicken breast: 2 cups diced or shredded (substitute: rotisserie chicken, grilled chicken thighs, or turkey)
• Fresh mozzarella: 8 ounces, sliced or torn (substitute: buffalo mozzarella, provolone, or goat cheese)
• Cherry tomatoes: 1 cup halved (substitute: sun-dried tomatoes or roasted red peppers)
• Red onion: ¼ medium, thinly sliced (substitute: caramelized onions or shallots)
• Parmesan cheese: ½ cup freshly grated (substitute: Pecorino Romano or aged Asiago)
• Fresh basil leaves: ¼ cup for garnish (substitute: arugula or fresh oregano)
• Olive oil: 2 tablespoons extra virgin
• Garlic powder: 1 teaspoon
• Salt and black pepper: to taste

Timing

This efficient recipe requires minimal active cooking time, making it perfect for busy weeknight dinners. The streamlined process eliminates unnecessary steps while maximizing flavor development.

Preparation time: 15 minutes for ingredient prep and assembly. Cooking time: 12-15 minutes in a preheated oven. Total time: 30 minutes, which is 40% faster than most homemade pizza recipes.

If using store-bought rotisserie chicken, preparation time drops to just 10 minutes. Pre-made dough saves an additional 2-3 hours compared to making dough from scratch.

Step-by-Step Instructions

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Step 1: Prepare Your Workspace

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven during preheating for optimal crust crispiness. Lightly flour your work surface and rolling pin to prevent sticking.

Step 2: Shape the Dough

Remove pizza dough from refrigerator 30 minutes before use for easier handling. Roll or stretch dough into a 12-14 inch circle, maintaining even thickness. Transfer to a greased baking sheet or pizza pan.

Step 3: Create the Pesto Base

Brush the entire dough surface with olive oil, leaving a 1-inch border for the crust. Spread pesto evenly using the back of a spoon, ensuring complete coverage without overwhelming the dough.

Step 4: Season and Add Chicken

Season diced chicken with garlic powder, salt, and pepper. Distribute chicken pieces evenly across the pesto base, avoiding overcrowding which can lead to soggy pizza.

Step 5: Layer the Cheese

Tear fresh mozzarella into bite-sized pieces and distribute over chicken. Add halved cherry tomatoes and thinly sliced red onions. Sprinkle grated Parmesan cheese generously over everything.

Step 6: Bake to Perfection

Bake for 12-15 minutes until crust is golden brown and cheese bubbles vigorously. The edges should be crispy while the center remains tender. Remove when cheese develops light golden spots.

Step 7: Finish and Serve

Let pizza cool for 3-5 minutes before slicing. Garnish with fresh basil leaves and an additional drizzle of olive oil. Cut into 8 slices using a sharp pizza wheel or knife.

Nutritional Information

Each slice of this Chicken Pesto Pizza (based on 8 servings) contains approximately 285 calories, making it a reasonable dinner option that doesn’t compromise on satisfaction.

Macronutrient breakdown per slice: 18g protein, 22g carbohydrates, 14g fat, and 3g fiber. The high protein content supports muscle maintenance while providing sustained energy throughout the evening.

This recipe delivers 25% of your daily vitamin A needs from fresh basil and tomatoes. The olive oil provides heart-healthy monounsaturated fats, while mozzarella contributes calcium for bone health.

Compared to typical delivery pizza, this homemade version contains 35% less sodium and 20% more protein per serving. The fresh ingredients provide antioxidants and vitamins often lacking in processed alternatives.

Healthier Alternatives for the Recipe

Transform this already nutritious recipe into an even healthier option with these simple substitutions that maintain incredible flavor while boosting nutritional value.

Replace traditional pizza dough with cauliflower crust to reduce carbohydrates by 75% and add extra vegetables. Whole wheat dough increases fiber content while providing a nuttier, more complex flavor profile.

Use part-skim mozzarella instead of full-fat to reduce calories by 15% per serving. Greek yogurt mixed with pesto creates a protein-rich base while cutting fat content in half.

Add spinach, bell peppers, or zucchini to increase vegetable intake without significantly altering taste. These additions provide extra vitamins, minerals, and fiber while creating more colorful, appealing presentations.

Choose organic, free-range chicken for higher omega-3 fatty acids and better animal welfare standards. Homemade pesto using less oil and more herbs reduces calories while intensifying flavor.

Serving Suggestions

Elevate your Chicken Pesto Pizza experience with these creative serving ideas that transform a simple dinner into a memorable dining experience for family and friends.

Pair with a crisp Caesar salad dressed with lemon vinaigrette to complement the rich, herbaceous flavors. The fresh greens provide textural contrast while cleansing the palate between bites.

Serve alongside roasted vegetables like asparagus, Brussels sprouts, or Mediterranean-style zucchini. These sides add color, nutrition, and seasonal variety to your meal presentation.

Create a pizza bar by preparing multiple toppings separately, allowing family members to customize their portions. Include options like artichoke hearts, prosciutto, or different cheese varieties for personalized creations.

For entertaining, cut into smaller appetizer-sized squares and serve on wooden boards with wine pairings. Pinot Grigio or Chianti complement the basil and garlic flavors beautifully.

Common Mistakes to Avoid

Avoid these frequent pitfalls that can turn your pizza dreams into disappointing disasters. Learning from others’ mistakes ensures consistent, restaurant-quality results every time.

• Overloading with toppings: Too many ingredients create soggy crusts and uneven cooking. Limit toppings to 4-5 components for optimal balance.
• Using cold dough: Cold dough tears easily and doesn’t stretch properly. Always bring dough to room temperature before shaping.
• Skipping the oil barrier: Olive oil prevents pesto from making the crust soggy while adding flavor and promoting browning.
• Inadequate oven preheating: Insufficient heat results in pale, chewy crusts. Always preheat for at least 30 minutes before baking.
• Cutting too quickly: Slicing immediately causes cheese to slide off and creates messy portions. Patience ensures clean, attractive slices.
• Using wet ingredients: Pat tomatoes and chicken dry to prevent excess moisture from compromising crust texture.

Storing Tips for the Recipe

Proper storage techniques ensure your homemade chicken pesto pizza maintains its delicious flavor and texture for future enjoyment, reducing food waste while providing convenient meal options.

Refrigerator storage: Wrap leftover slices individually in aluminum foil or store in airtight containers for up to 4 days. This prevents moisture loss while maintaining crust integrity.

Freezing instructions: Flash-freeze individual slices on baking sheets for 2 hours, then transfer to freezer bags. Properly frozen pizza maintains quality for up to 3 months.

Reheating methods: Reheat refrigerated slices in a 350°F oven for 8-10 minutes to restore crispiness. Avoid microwaving, which creates soggy, chewy textures that diminish the eating experience.

Make-ahead preparation: Assemble pizzas completely and freeze before baking. Add 5-7 minutes to cooking time when baking from frozen, ensuring the center reaches proper temperature.

Store leftover pesto in the refrigerator for up to one week, covered with a thin layer of olive oil to prevent oxidation and color changes.

Conclusion

This easy chicken pesto pizza recipe proves that exceptional homemade meals don’t require extensive culinary skills or hours of preparation. With simple techniques and quality ingredients, you can create restaurant-worthy results in your own kitchen.

The combination of tender chicken, aromatic pesto, and melted cheese creates a satisfying meal that appeals to both adults and children. The versatility of this recipe allows for endless customization based on personal preferences and dietary requirements.

Ready to transform your weeknight dinner routine? Gather these simple ingredients and experience the satisfaction of creating something truly delicious from scratch. Share your creative variations and cooking successes in the comments below – we’d love to hear how you made this recipe your own!

Easy Chicken Pesto Pizza

This chicken pesto pizza combines tender shredded chicken, creamy basil pesto, and gooey mozzarella on a golden crust for the ultimate homemade pizza night. Quick to prepare and full of fresh flavor, it’s a simple recipe that feels gourmet. Perfect for busy weeknights, family dinners, or when you want to impress guests with a restaurant-quality meal right from your oven.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course dinner

Cuisine Italian-American

Servings 2 people

Calories 270 kcal

Ingredients

  

• 1 prepared pizza dough (12–14 inches) or homemade
• 2 cup basil pesto (store-bought or homemade)
• 1 to 1 1/2 cups cooked chicken, shredded or diced<
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup cup grated Parmesan
• 1/4 cup sun-dried tomatoes, sliced (optional)
• 1/4 small red onion, thinly sliced (optional)
• Fresh basil leaves, torn (for garnish)
• 1–2 tsp olive oil
• Pinch of red pepper flakes (optional)
• Kosher salt & black pepper, to taste

For Homemade Pesto (optional)

• 2 cups fresh basil leaves
• 1/3 cup toasted pine nuts (or walnuts)
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil
• 1/2 cup grated Parmesan
• 1/2 tsp kosher salt, to taste
• Squeeze of lemon, to taste

Instructions

 

• Preheat: Place a pizza stone or inverted sheet pan in the oven and preheat to 500°F (260°C) for 30 minutes
• Make pesto (optional): Blend basil, nuts, garlic, and Parmesan. Stream in oil; season with salt and lemon
• Shape dough: On parchment, stretch dough to 12–14 inches. Brush edges with olive oil
• Sauce & toppings: Spread pesto, leaving a 1-inch border. Top with chicken, mozzarella, Parmesan, sun-dried tomatoes, and red onion, if using. Season lightly
• Bake: Slide pizza (on parchment) onto the hot stone/sheet. Bake 10–12 minutes until blistered and golden
• Finish & serve: Cool 2 minutes. Garnish with fresh basil and red pepper flakes. Slice into 8 and serve

Keyword chicken pesto pizza