Why You’ll Love This Recipe
- Fresh, herb-packed flavor from basil pesto
- Juicy chicken adds protein and heartiness
- Quick and easy to prepare
- Perfect balance of creamy, savory, and fresh
- Great way to use leftover chicken
- Customizable with your favorite toppings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound pizza dough
1 cup cooked chicken breast, shredded or diced
1 tablespoon olive oil
Salt and black pepper, to taste
1/2 teaspoon garlic powder
1/2 cup basil pesto
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup cherry tomatoes, halved
2 tablespoons red onion, thinly sliced
Optional toppings: fresh basil leaves, red pepper flakes, balsamic glaze
Directions
- Preheat your oven to 425°F (220°C). Lightly grease a pizza pan or baking sheet.
- In a small bowl, toss the cooked chicken with olive oil, salt, black pepper, and garlic powder.
- Roll out the pizza dough into your desired shape and place it on the prepared pan.
- Spread the basil pesto evenly over the dough, leaving a small border around the edges.
- Sprinkle half of the mozzarella over the pesto.
- Distribute the seasoned chicken evenly across the pizza.
- Add the remaining mozzarella and sprinkle with grated Parmesan.
- Top with cherry tomatoes and red onion slices.
- Bake for 12–15 minutes, or until the crust is golden and the cheese is melted and bubbly.
- Remove from the oven and garnish with fresh basil or a drizzle of balsamic glaze if desired. Slice and serve warm.
Servings and timing
Servings: 6–8 slices
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Variations
White Pesto Chicken Pizza: Add dollops of ricotta cheese for extra creaminess.
Spinach Pesto Version: Top with fresh spinach before baking for added greens.
Grilled Chicken Option: Use grilled chicken for a smoky flavor.
Sun-Dried Tomato Twist: Add chopped sun-dried tomatoes for extra depth.
Spicy Kick: Sprinkle red pepper flakes or add sliced jalapeños.
Storage/Reheating
Store leftover basil pesto chicken pizza in an airtight container in the refrigerator for up to 3 days.
To reheat, place slices in a 350°F (175°C) oven for 8–10 minutes until warmed through and crisp. A skillet over medium-low heat also works well to maintain a crispy crust. Avoid microwaving if possible, as it may soften the crust.
Pizza can be frozen for up to 2 months. Wrap slices tightly and reheat in the oven directly from frozen.
FAQs
Can I use store-bought pesto?
Yes, store-bought pesto works well, though homemade pesto offers the freshest flavor.
What type of chicken works best?
Cooked chicken breast, rotisserie chicken, or grilled chicken all work beautifully.
Can I make this pizza vegetarian?
Yes, simply omit the chicken and add extra vegetables like mushrooms or zucchini.
What cheese pairs best with pesto?
Mozzarella is classic, but provolone or fontina also melt nicely.
How do I prevent the pizza from becoming soggy?
Use a moderate amount of pesto and avoid overly wet toppings.
Can I grill this pizza?
Yes, grilled pesto chicken pizza adds a delicious smoky flavor.
Is this recipe good for meal prep?
You can prepare the toppings in advance, but bake just before serving for best texture.
Can I use whole wheat dough?
Absolutely. Whole wheat dough adds a nutty flavor and extra fiber.
What vegetables pair well with pesto chicken pizza?
Spinach, roasted red peppers, mushrooms, and artichokes are great additions.
Can I add extra herbs?
Yes, fresh basil, parsley, or even a sprinkle of thyme can enhance the flavor.
Conclusion
Basil pesto pizza with chicken is a bright and flavorful alternative to traditional tomato-based pizzas. With its herbaceous pesto, tender chicken, and melty cheese, it delivers a satisfying combination of freshness and comfort. Easy to prepare and endlessly customizable, this recipe is perfect for elevating your homemade pizza night.
PrintBasil Pesto Pizza with Chicken
Basil pesto pizza with chicken is a fresh and flavorful twist on classic pizza, featuring vibrant pesto, tender seasoned chicken, and melted mozzarella over a crispy golden crust. It’s herbaceous, creamy, and satisfying—perfect for weeknight dinners or casual entertaining.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6–8 slices
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- 1 pound pizza dough
- 1 cup cooked chicken breast, shredded or diced
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 cup basil pesto
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup cherry tomatoes, halved
- 2 tablespoons red onion, thinly sliced
- Optional: fresh basil leaves, red pepper flakes, balsamic glaze
Instructions
- Preheat oven to 425°F (220°C) and lightly grease a pizza pan or baking sheet.
- In a small bowl, toss cooked chicken with olive oil, salt, black pepper, and garlic powder.
- Roll out pizza dough to desired shape and place on prepared pan.
- Spread basil pesto evenly over the dough, leaving a small border around the edges.
- Sprinkle half of the mozzarella over the pesto.
- Evenly distribute the seasoned chicken over the cheese.
- Top with remaining mozzarella and grated Parmesan.
- Add cherry tomatoes and red onion slices.
- Bake for 12–15 minutes until crust is golden and cheese is melted and bubbly.
- Remove from oven, garnish with fresh basil or balsamic glaze if desired, slice, and serve warm.
Notes
- Use moderate pesto to prevent a soggy crust.
- Rotisserie or grilled chicken works well for added flavor.
- Pre-bake crust for 3–4 minutes for extra crispness if desired.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze tightly wrapped slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 35 mg
