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Pesto Chicken Pizza

Pesto Chicken Pizza

A refreshing twist on classic pizza, featuring a golden crust with basil pesto, seasoned chicken, mozzarella, and colorful cherry tomatoes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 465
Ingredients Method Notes

Ingredients
  

Pizza Base
  • 1 lb prepared pizza dough Room temperature
Toppings
  • 1/2 cup basil pesto Homemade or high-quality store-bought
  • 1.5 cups cooked chicken breast Shredded or cubed
  • 2 cups shredded mozzarella cheese Use high-quality, low-moisture mozzarella
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 cup cherry tomatoes Halved
  • 1/4 cup red onion Thinly sliced
  • 1 tablespoon olive oil For brushing the crust
  • Fresh basil leaves For garnish
  • Red pepper flakes Optional

Method
 

Preparation
  1. Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it preheats.
  2. Lightly flour a clean surface and roll out your pizza dough into a 12-inch circle.
  3. Transfer the dough to a piece of parchment paper or a floured pizza peel.
  4. Brush the outer edge of the dough with a thin layer of olive oil to ensure a golden, crispy crust.
Assembly
  1. Spread the basil pesto evenly over the dough, leaving about an inch of space around the edges.
  2. Sprinkle half of the mozzarella cheese over the pesto.
  3. Distribute the cooked chicken, cherry tomatoes, and red onions across the pizza.
  4. Top with the remaining mozzarella and the grated Parmesan cheese.
Baking
  1. Carefully slide the pizza (with the parchment paper if using) onto the preheated pizza stone or a large baking sheet.
  2. Bake for 12 to 15 minutes, or until the crust is deeply golden brown and the cheese is bubbly and starting to brown in spots.
  3. Remove from the oven and let it rest for 2 to 3 minutes.
  4. Garnish with fresh basil leaves and red pepper flakes before slicing and serving.

Notes

For best results, always bring your dough to room temperature for at least 30 minutes. Use a pizza stone for a crispier bottom.
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