Chicken Pesto Pizza

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When I first started experimenting with pizzas at home, I never imagined that a simple twist like swapping tomato sauce for pesto would make such a bold difference. This Chicken Pesto Pizza is now a frequent flyer in my kitchen—especially on Friday nights when I crave something a little indulgent but still fresh and full of flavor. The first time I made it, I was amazed by how the herby pesto paired so well with tender chunks of chicken and gooey melted mozzarella.

What I love about this pizza is its perfect balance: the richness of the cheese, the juiciness of the chicken, and the vibrant, garlicky pesto sauce all come together in a crisp, golden crust. It feels gourmet but is so simple to make. Whether you’re cooking for yourself, for friends, or for picky eaters, this one tends to win over everyone at the table.

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Why You’ll Love This Chicken Pesto Pizza

This Chicken Pesto Pizza stands out because it’s both hearty and fresh. The pesto brings a punch of basil and garlic that elevates everything else on the pie. The chicken adds satisfying protein, making the meal more filling than a basic cheese pizza. You get that craveable comfort of melted mozzarella, but with a brighter, herby profile that keeps it from feeling too heavy. It’s the kind of pizza that feels special enough for a dinner party but easy enough to whip up on a weeknight.

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What Kind of Crust Works Best for Chicken Pesto Pizza?

You can go with whatever crust suits your taste or schedule. I’ve used everything from classic hand-tossed dough to a crispy thin crust or even a pre-baked naan for quick fixes. If you’re making the dough from scratch, aim for one that’s slightly chewy inside with a crisp outer edge—it’s perfect for holding up the juicy chicken and generous layer of pesto. For gluten-free folks, a cauliflower crust or gluten-free flatbread works surprisingly well too and holds its shape under the toppings.

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Options for Substitutions

Don’t worry if you don’t have all the ingredients on hand—this pizza is super flexible:

• Chicken: Swap with grilled shrimp, turkey breast, or keep it vegetarian with sautéed mushrooms.
• Pesto: No basil pesto? Use arugula pesto, sun-dried tomato pesto, or even a light garlic olive oil drizzle.
• Mozzarella: If you’re out of mozzarella, try provolone, Monterey Jack, or a shredded Italian blend.
• Crust: Tortilla, pita bread, or flatbread are all great time-saving substitutes.
• Add-ins: Try sliced red onions, roasted red peppers, or even a sprinkle of crushed red pepper for a spicy twist.

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Ingredients for This Chicken Pesto Pizza

• Pizza Dough or Crust
  The foundation of your pizza. Use a homemade dough or a store-bought crust for convenience—just make sure it’s sturdy enough to handle generous toppings.
• Cooked Chicken Breast
  You’ll want it juicy and seasoned—grilled or pan-seared works great. It adds protein and heartiness to the pizza.
• Basil Pesto
  This replaces the traditional tomato sauce and infuses the entire pizza with fresh, garlicky flavor. Homemade or store-bought both work.
• Shredded Mozzarella Cheese
  For that gooey, melty finish. It helps hold everything together and adds rich creaminess.
• Grated Parmesan Cheese
  A little goes a long way—sprinkle it on top for added depth and a salty, umami kick.
• Olive Oil
  Brush a bit on the crust before baking for a golden, crispy edge.
• Fresh Basil (optional, for garnish)
  Adds a pop of color and a fresh burst of flavor right before serving.

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Step 1: Prepare the Crust

Preheat your oven to 450°F (or according to your dough’s instructions). If you’re using homemade or store-bought dough, stretch or roll it out on a lightly floured surface, then transfer it to a pizza stone or baking sheet. Brush the outer edges with a little olive oil for a golden finish.

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Step 2: Spread the Pesto

Using the back of a spoon, evenly spread a generous layer of basil pesto over the dough, leaving about half an inch around the edge. This will act as your sauce and the base layer of flavor.

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Step 3: Add the Chicken

Top the pesto with evenly scattered chunks of cooked chicken breast. Make sure the pieces aren’t too large—they should be bite-sized for easier eating and even coverage.

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Step 4: Layer the Cheese

Sprinkle shredded mozzarella over the chicken and pesto, covering the surface generously. Then add a light sprinkle of grated Parmesan for extra richness.

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Step 5: Bake the Pizza

Place your pizza in the preheated oven and bake for 10–14 minutes, or until the cheese is melted and bubbly and the crust is golden and crisp on the bottom.

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Step 6: Garnish and Serve

Remove the pizza from the oven, let it cool slightly, then top with fresh basil leaves if desired. Slice and serve while hot.

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How Long to Cook the Chicken Pesto Pizza

The baking time typically ranges between 10 to 14 minutes in a preheated 450°F oven. If you’re using a pizza stone or baking steel, it might cook slightly faster—keep an eye on the bottom crust and the cheese. You’re looking for bubbling, golden cheese and a crust that’s crisp but not overdone. If you’re using a pre-baked crust or flatbread, you may need just 8–10 minutes to heat everything through and melt the cheese.

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Tips for Perfect Chicken Pesto Pizza

• Preheat Your Oven Fully: Don’t rush this step—a hot oven is key to a crispy crust.
• Drain Excess Pesto Oil: If your pesto is extra oily, let it drip off a bit to avoid a soggy crust.
• Use Cooked Chicken: Don’t add raw chicken to the pizza—it won’t cook through in time.
• Shred Cheese Fresh: Pre-shredded cheese works, but fresh mozzarella melts more evenly and tastes better.
• Keep the Toppings Light: Too many toppings can weigh down the crust and make the center soggy.
• Rest Before Slicing: Let the pizza sit for 2–3 minutes after baking to make slicing easier and neater.

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Watch Out for These Mistakes While Cooking

• Using Too Much Pesto: While it’s tempting to pile it on, an overly thick layer can make the pizza oily and soggy.
• Not Pre-Cooking the Chicken: Raw chicken won’t have time to cook thoroughly on the pizza and could lead to unsafe eating.
• Skipping the Oil on the Crust: A light brush of olive oil helps achieve that golden, bakery-style edge.
• Overloading Toppings: It might seem harmless, but heavy toppings weigh down the dough and prevent even baking.
• Not Preheating Your Oven or Pizza Stone: A cold oven equals a limp crust—make sure it’s hot before the pizza goes in.

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What to Serve With Chicken Pesto Pizza?

Caprese Salad

Tomatoes, mozzarella, and fresh basil with a balsamic glaze perfectly echo the flavors of the pizza.

Garlic Parmesan Wings

Add a protein boost and make it feel like a full pizzeria-style meal.

Lemon Arugula Salad

The peppery greens and citrus dressing cut through the richness of the cheese and pesto.

Roasted Vegetables

Zucchini, bell peppers, and onions roasted with olive oil bring color and variety to the plate.

Tomato Basil Soup

A comforting side that pairs well with any pizza night—especially in cooler months.

Stuffed Mushrooms

Savory, cheesy mushrooms are a fun, bite-sized complement to your pizza slices.

Sparkling Water or Lemonade

A refreshing, bubbly drink balances out the richness of the dish.

Tiramisu or Panna Cotta for Dessert

To round out the Italian-inspired meal with something sweet and light.

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Storage Instructions

If you have leftovers (lucky you!), store them in an airtight container in the refrigerator for up to 3 days. To keep the crust crispy, reheat slices in a toaster oven or on a skillet over medium heat rather than the microwave. You can also freeze individual slices by wrapping them in foil and placing them in a freezer-safe bag—reheat directly from frozen in a 375°F oven for about 12–15 minutes.

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Estimated Nutrition

Here’s a rough estimate for one slice of Chicken Pesto Pizza (assuming 8 slices per pizza):

• Calories: 280–350
• Protein: 18g
• Carbohydrates: 26g
• Fat: 15g
• Saturated Fat: 6g
• Cholesterol: 45mg
• Fiber: 1g
• Sugar: 1g
• Sodium: 500mg

Note: Nutritional values can vary depending on the crust used, type of cheese, and amount of pesto and chicken.

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Frequently Asked Questions

Can I use store-bought pesto for this pizza?

Absolutely! A good-quality store-bought pesto works perfectly. Just try to choose one with fresh ingredients and minimal additives.

Can I make this pizza ahead of time?

You can prep all the ingredients in advance and assemble just before baking. I don’t recommend baking it entirely ahead since it’s best fresh out of the oven.

Is this pizza good for meal prep?

Yes! Bake the whole pizza, slice it, and store the pieces in the fridge. Reheat slices as needed throughout the week.

What type of chicken is best to use?

Grilled, roasted, or even rotisserie chicken works well. Just make sure it’s fully cooked and seasoned lightly.

Can I make this vegetarian?

Definitely—just skip the chicken and load up on veggies like mushrooms, bell peppers, or spinach.

How do I keep the crust from getting soggy?

Use less pesto and make sure any ingredients you add (like cooked chicken or veggies) aren’t overly moist. Baking on a preheated pizza stone also helps.

Can I use a different cheese besides mozzarella?

Yes, provolone, Monterey Jack, or even a blend of Italian cheeses work great.

Can I make this in an air fryer?

Yes, if you’re using a small flatbread or personal-size crust. Cook at 375°F for about 7–10 minutes, watching closely for bubbling cheese and crisp edges.

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Conclusion

Chicken Pesto Pizza is one of those recipes that feels fancy but comes together effortlessly. It’s flavorful, flexible, and just the right kind of indulgent—great for casual dinners, entertaining friends, or treating yourself on a weeknight. The vibrant pesto paired with savory chicken and melty cheese is a combo you’ll come back to again and again. Whether you’re cooking for one or a crowd, this pizza delivers every single time.

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