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.
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