Chicken Pesto Pizza

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I still remember the first time I made this Chicken Pesto Pizza. I was craving something comforting yet fresh, and a traditional red-sauce pizza just wasn’t going to cut it. I had a batch of homemade pesto in the fridge and some leftover grilled chicken from the night before. That was the beginning of a beautiful, delicious experiment that quickly turned into one of my go-to recipes whenever I want to impress without much fuss.

What I love most about this Chicken Pesto Pizza is how it brings together bold flavors and creamy textures in every bite. The basil pesto adds a fragrant punch, the juicy chicken gives it a satisfying protein boost, and the melty mozzarella ties it all together. It’s a perfect balance of crispy, creamy, and herby — and I promise, once you try it, you’ll be hooked too.

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Why You’ll Love This Chicken Pesto Pizza

• It’s a perfect way to use up leftover chicken or rotisserie chicken.
• The pesto sauce adds an herby twist that’s more refreshing than traditional pizza.
• It comes together quickly — ideal for weeknight dinners or spontaneous gatherings.
• You can customize it with different cheeses or toppings, and it still turns out amazing.
• It feels gourmet without requiring complicated techniques.

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What Kind of Pizza Crust Should I Use?

The beauty of Chicken Pesto Pizza is that it’s incredibly forgiving when it comes to crust choices. I’ve made it with classic store-bought pizza dough, fluffy homemade dough, flatbreads, and even naan. If you’re in a rush, a pre-baked thin crust or flatbread will do just fine — it crisps up nicely and holds the toppings well. But if you want that soft, chewy bite with crispy edges, go for a fresh or homemade dough. It really comes down to your preference and time.

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Options for Substitutions

Chicken Pesto Pizza is super flexible, and that’s part of its charm. If you don’t have grilled chicken on hand, cooked shredded chicken or rotisserie chicken works perfectly. No mozzarella? Swap in provolone, fontina, or even a sharp white cheddar for a more intense flavor. If you’re dairy-free, try a vegan cheese or skip the cheese altogether and add roasted veggies. And for a nut-free version of the pesto, use sunflower seeds or skip the nuts completely — it still tastes delicious.

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Ingredients for This Chicken Pesto Pizza

Pizza crust
This is the foundation of the dish. Whether you use homemade, store-bought, or flatbread, it needs to be sturdy enough to carry all the toppings without getting soggy.

Cooked chicken breast
Adds protein and heartiness. I prefer grilled or roasted chicken for extra flavor, but any cooked chicken will do the trick.

Mozzarella cheese
Provides that melty, gooey layer that holds everything together. It also balances the boldness of the pesto with a creamy texture.

Pesto sauce
The star of the show. It brings bright, garlicky, herby notes with a hint of nuttiness. You can use store-bought or homemade pesto.

Olive oil
Just a drizzle helps crisp up the crust and gives it that golden finish.

Fresh basil (optional garnish)
Adds a pop of color and extra freshness on top, perfect for serving.

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Step 1: Preheat and Prep

Start by preheating your oven to 450°F (232°C). If you’re using a pizza stone, place it in the oven to heat as well. Prepare your crust on a parchment-lined baking sheet or pizza pan.

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Step 2: Spread the Pesto

Take your pesto sauce and spread a generous layer across the surface of the crust. Don’t overload it — just enough to coat evenly and reach close to the edges.

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Step 3: Add Chicken and Cheese

Scatter your cooked chicken pieces evenly over the pesto layer. Then, cover the top with shredded mozzarella. You want a nice, even distribution to ensure every bite gets both meat and cheese.

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Step 4: Bake the Pizza

Transfer the pizza to the oven and bake for about 10–14 minutes, or until the cheese is fully melted and bubbly, and the crust is golden brown around the edges.

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Step 5: Garnish and Serve

Once out of the oven, let the pizza rest for a few minutes. Then, optionally top with fresh basil leaves and a light drizzle of olive oil or extra pesto before slicing and serving.

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How Long to Cook the Chicken Pesto Pizza

The pizza typically takes 10 to 14 minutes in a 450°F (232°C) oven. If you’re using a pre-baked crust or flatbread, check around the 8-minute mark since it may brown faster. You’ll know it’s ready when the cheese is fully melted, bubbling, and just starting to brown, and the edges of the crust are golden and crisp.

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Tips for Perfect Chicken Pesto Pizza

• Use room temperature dough if making from scratch — it stretches more easily and bakes evenly.
• Drain your pesto slightly if it’s very oily. Too much oil can make the crust soggy.
• Pre-cook your chicken — this recipe doesn’t give raw chicken enough oven time to cook through.
• Don’t overload with cheese — a light-to-moderate amount lets the pesto flavor shine.
• Bake on the lowest oven rack to get that crispy bottom crust, especially with thicker dough.
• Let it rest 2–3 minutes after baking to let the cheese set slightly before slicing.

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Watch Out for These Mistakes While Cooking

• Skipping preheating the oven: A hot oven is essential for getting a crisp crust and bubbly cheese.
• Using too much pesto: It might seem like more is better, but too much sauce can overpower the other flavors and make the pizza greasy.
• Under-seasoning the chicken: Bland chicken equals bland pizza. Season it well before adding it to the pie.
• Adding raw vegetables with high moisture: Veggies like tomatoes or mushrooms can release water and make the pizza soggy if not pre-cooked or dried.
• Overbaking: Once the cheese is bubbling and slightly golden, it’s time to pull the pizza out. Leaving it in too long can make it dry and tough.

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What to Serve With Chicken Pesto Pizza?

Mixed Green Salad

A light vinaigrette-tossed salad adds freshness and cuts through the richness of the cheese and pesto.

Garlic Knots

Soft, buttery, and garlicky — these make a fun and flavorful side that complements the pizza’s Italian vibes.

Tomato Basil Soup

Creamy and comforting, this soup balances the herbal notes of the pizza with a hint of acidity.

Roasted Vegetables

Try zucchini, bell peppers, or asparagus. Roasting brings out their natural sweetness and they pair perfectly with pesto.

Caprese Skewers

Mozzarella, tomatoes, and basil on a stick — light, fun, and full of flavor.

Lemon Herb Couscous

A refreshing grain option that’s quick to make and balances the heavier pizza beautifully.

Sparkling Water or Lemonade

Bright, fizzy drinks like these help cleanse the palate between bites and refresh the overall experience.

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Storage Instructions

Leftover Chicken Pesto Pizza stores really well. Allow the slices to cool completely before placing them in an airtight container or wrapping them tightly in foil. You can keep them in the refrigerator for up to 4 days.

To reheat, place slices on a baking sheet in a 375°F (190°C) oven for about 8–10 minutes, or until heated through and the crust is crisp again. You can also use a toaster oven or a skillet on low heat with a lid to keep the crust crispy while melting the cheese. Avoid microwaving if possible—it softens the crust and changes the texture.

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Estimated Nutrition (Per Slice – based on 8 slices)

• Calories: 320
• Protein: 20g
• Fat: 18g
• Carbohydrates: 24g
• Fiber: 1g
• Sugars: 2g
• Sodium: 580mg

Nutritional values can vary depending on the crust and pesto used.

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Frequently Asked Questions

Can I use store-bought pesto for this recipe?

Absolutely. Store-bought pesto works great and saves time. Just choose a high-quality brand with fresh ingredients.

Is there a way to make this pizza vegetarian?

Yes! Just skip the chicken and add vegetables like roasted red peppers, mushrooms, or artichokes for a meat-free version.

Can I freeze leftover slices?

You can. Wrap each slice tightly in foil or plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Reheat in the oven for best texture.

What kind of cheese can I substitute for mozzarella?

Fontina, provolone, Monterey Jack, or even burrata can be used depending on your preference for flavor and meltiness.

How do I prevent the crust from getting soggy?

Make sure your pesto isn’t too oily and avoid overloading the pizza with sauce or wet ingredients. Baking on a hot pizza stone also helps.

Can I make this pizza gluten-free?

Yes, just use a gluten-free pizza crust. Many grocery stores carry pre-made versions that work beautifully.

Is this recipe suitable for meal prep?

Definitely. You can prep the dough, pesto, and chicken ahead of time. Assemble and bake fresh when you’re ready to eat.

Can I make this pizza on the grill?

Yes, grilling gives it a great smoky flavor. Just grill the dough first on both sides, then add toppings and finish with the lid closed.

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Conclusion

Chicken Pesto Pizza is a wonderful mix of vibrant, savory, and cheesy goodness that never fails to satisfy. Whether you’re whipping it up for a weeknight dinner or serving it at a small gathering, it’s one of those recipes that feels both effortless and special. With just a few simple ingredients and a bit of customization, you can create a pizza that’s bursting with flavor and sure to become a regular in your kitchen. Ready to print and save the recipe? Let’s make it official in the next section.

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