Chicken Pesto Pizza

Save this recipe on:

I can’t even begin to count how many times I’ve made this Chicken Pesto Pizza. The first time it came together, it was a happy accident with leftover rotisserie chicken and a small jar of pesto I had no plans for. The result was so satisfying that it quickly became one of my favorite go-to dinner recipes. The bold flavors, minimal prep, and vibrant presentation had me hooked immediately.

What I love most about this pizza is how it feels gourmet without requiring any fancy culinary skills. The pesto adds a rich, herby base that completely transforms the usual tomato-sauce setup, and the chicken brings the protein punch that makes it hearty and fulfilling. I always top it with a generous amount of cheese that melts into a golden, gooey finish that makes every bite a delight.

Over time, I’ve played with different crusts, cheeses, and even thrown on extras like roasted red peppers or sun-dried tomatoes. It’s the kind of meal that’s quick enough for a weeknight yet impressive enough to serve guests. If you’re already a fan of my Marry Me Chicken Pasta or my Creamy Garlic Chicken Breasts, you’re going to love this recipe just as much.

Why You’ll Love This Chicken Pesto Pizza

Chicken Pesto Pizza is a beautiful blend of convenience and flavor. The pesto base sets a fresh, slightly garlicky tone while the chicken adds a savory, satisfying bite. Melted cheese creates that irresistible, bubbling top that seals the deal. It’s a great way to reinvent pizza night, and you can tailor it to your taste with endless topping variations. Whether you’re hosting friends or just treating yourself, this pizza feels both indulgent and wholesome.

Ingredients

Pizza Dough – The base of every great pizza. I use store-bought dough when in a rush, but homemade makes it even better.

Pesto Sauce – This is the star of the show. Basil pesto delivers a vibrant, garlicky flavor that replaces traditional tomato sauce.

Cooked Chicken Breast – Adds protein and substance. I often use leftover grilled or rotisserie chicken.

Mozzarella Cheese – Melts beautifully and gives that gooey, stretchy finish every pizza needs.

Parmesan Cheese – For a sharp, salty punch that complements the pesto.

Cherry Tomatoes – Add a burst of color and freshness that balances the rich pesto.

Red Onion – Brings a mild tangy-sweet crunch.

Olive Oil – A light drizzle enhances the flavor and helps with crisping the crust.

Crushed Red Pepper Flakes (optional) – Adds a hint of heat for those who like a little kick.

How to Make Chicken Pesto Pizza

Step 1: Preheat and Prep

Preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven as it heats. Roll out your pizza dough on a lightly floured surface to your desired thickness.

Step 2: Assemble the Base

Spread a generous layer of pesto sauce evenly over the dough, leaving a small border around the edges.

Step 3: Add the Toppings

Top the pesto with shredded mozzarella and chopped chicken breast. Sprinkle with parmesan cheese, then scatter on the halved cherry tomatoes and thinly sliced red onion.

Step 4: Bake to Perfection

Transfer the pizza to the oven (use a baking sheet or pizza peel). Bake for 12–15 minutes or until the crust is golden and the cheese is bubbling and slightly browned.

Step 5: Final Touches

Remove from the oven, drizzle with a little olive oil, and sprinkle with crushed red pepper flakes if desired. Slice and serve hot.

Recipe Variations and Possible Substitutions

There are so many ways to put your own spin on Chicken Pesto Pizza. If you’re not into chicken, try using grilled shrimp or even thinly sliced steak for a different protein. For a vegetarian version, load it up with mushrooms, artichoke hearts, or roasted zucchini. If you want a dairy-free version, opt for plant-based cheese and a nut-free pesto. Crust-wise, you can go with traditional, whole wheat, cauliflower, or even naan bread for mini personal pizzas.

Serving and Pairing Suggestions

This pizza is satisfying on its own, but I love serving it alongside a crisp green salad or garlic parmesan roasted broccoli. It also pairs wonderfully with a chilled glass of white wine, especially Sauvignon Blanc or Pinot Grigio. For something bubbly, a sparkling water with lemon keeps it fresh and light.

Storage and Reheating Tips

Leftover Chicken Pesto Pizza stores well in the refrigerator for up to three days. To keep the crust from getting soggy, store slices in an airtight container with a paper towel underneath. For reheating, use the oven or a skillet instead of the microwave to retain the crispy crust. Just pop it into a 375°F oven for about 7–9 minutes, or warm it in a covered skillet over medium heat.

FAQs

How do I keep the Chicken Pesto Pizza crust from getting soggy?

Make sure your pesto isn’t too oily and avoid overloading it with toppings. Preheating the oven and baking on a pizza stone or steel helps achieve a crisp bottom.

Can I use store-bought pesto for Chicken Pesto Pizza?

Absolutely. Store-bought pesto is a great time-saver and works perfectly. Just go for a high-quality brand with fresh ingredients.

What’s the best cheese combo for Chicken Pesto Pizza?

Mozzarella and parmesan is my favorite duo for flavor and meltability, but you can also add provolone or fontina for extra richness.

Can Chicken Pesto Pizza be made gluten-free?

Yes! Just use a gluten-free pizza crust. Many grocery stores offer excellent ready-made options.

Related Recipe You’ll Like

If this Chicken Pesto Pizza hit the spot, you’ll definitely enjoy my Creamy Garlic Butter Chicken Rotini in Parmesan Sauce for another comforting, flavor-packed dish. Or explore my Buffalo Chicken Calzone for a fun twist on classic pizza flavors wrapped in a warm, flaky dough.

Save and Share This Recipe for Later

If you love this Chicken Pesto Pizza as much as I do, make sure to pin it on your Pinterest board for easy access next time pizza night rolls around. Sharing is caring, so send it to your pizza-loving friends and family. Tag me when you make it—I love seeing your kitchen creations!

Save this recipe on: