Go Back

Chicken Pesto Pizza Recipe - Fresh, Flavorful, and Easy

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Pizza dough: 1 pound (store-bought fresh or homemade). Let it rest at room temp for 30–45 minutes so it’s easy to stretch.
  • Pesto: 1/2–2/3 cup basil pesto (store-bought or homemade). Choose a brand with good olive oil and real cheese.
  • Cooked chicken: 1 to 1 1/2 cups, shredded or chopped. Rotisserie chicken works great.
  • Mozzarella: 1 1/2 cups low-moisture shredded mozzarella for good melt and structure.
  • Fresh mozzarella (optional): 4–6 ounces, torn into small pieces for extra creaminess.
  • Parmesan: 1/4 cup finely grated, for nutty depth.
  • Cherry tomatoes: 1 cup, halved. Adds sweetness and color.
  • Red onion (optional): 1/4 small onion, thinly sliced for bite and aroma.
  • Arugula (optional): 1 cup, lightly tossed with lemon and olive oil for topping.
  • Olive oil: For brushing the crust and finishing.
  • Seasoning: Kosher salt, black pepper, red pepper flakes (optional).
  • Cornmeal or flour: For dusting your peel or pan.

Method
 

  1. Preheat the oven: Set it to 500°F (260°C) with a pizza stone or steel inside. Heat for at least 30 minutes so the surface is blazing hot. If using a sheet pan, preheat to 475°F (245°C).
  2. Prep the dough: Dust your counter and hands with flour. Gently press and stretch the dough into a 12–14 inch round. Avoid rolling pins if you want those airy edges.
  3. Season the chicken: Toss the cooked chicken with a spoonful of pesto, a pinch of salt, and black pepper. This keeps it moist and flavorful.
  4. Assemble the base: Transfer the dough to a floured peel or an oiled sheet of parchment. Spread the pesto in a thin, even layer, leaving a 1/2-inch border.
  5. Add cheese: Sprinkle shredded mozzarella evenly. Add torn fresh mozzarella, if using. Dust with Parmesan for a savory finish.
  6. Top it off: Scatter the seasoned chicken over the cheese. Add cherry tomatoes and a few onion slices. Finish with a light drizzle of olive oil and a pinch of red pepper flakes if you like heat.
  7. Bake: Slide the pizza onto the hot stone/steel or place the sheet pan in the oven. Bake 9–12 minutes, until the crust is golden and the cheese is bubbling with browned spots.
  8. Finish and serve: Let the pizza rest 2 minutes. Toss arugula with a squeeze of lemon, a drizzle of olive oil, and a pinch of salt, then scatter on top. Slice and serve warm.