Chicken Pesto Pizza

Chicken Pesto Pizza Recipe – This mouthwatering pizza features a crispy crust topped with pest pizza sauce, pesto-seasoned chicken, tomatoes, and gooey melted mozzarella cheese. Perfect for weeknight dinners or casual gatherings with friends, this pizza is sure to be a hit at the table.

chicken pizza on a pan with text overlay

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Chicken and Basil Pesto Pizza

This Chicken Pest Pizza is a favorite at our house. A crispy, golden crust topped with a luscious layer of aromatic basil pesto pizza sauce, dotted with tender pieces of pesto chicken, tomatoes, and sprinkled with creamy mozzarella cheese. The combination of flavors is simply irresistible, creating a pizza experience that’s both satisfying and indulgent. Whether enjoyed as a quick weeknight dinner or served up for a casual gathering with friends, this pizza is sure to be a hit at the table.

chicken pizza on a pan

How to Make Chicken Pesto Pizza

This pizza is effortless to make with only a few simple ingredients. Roll out a ball of pizza dough into a large circle on a pizza pan. In a small bowl, stir together pizza sauce and basil pesto sauce. Spread sauce over the pizza dough. Sprinkle shredded mozzarella cheese over the sauce. In a bowl, toss cooked chicken in pesto sauce. Place chicken on top of the cheese. Add chopped tomatoes. Sprinkle the pizza with garlic powder to taste.

Bake the pizza in a preheated oven until the crust is golden brown and the cheese is melted. Garnish with parmesan cheese and fresh basil leaves and cut into slices.

Helpful Tips & Frequently Asked Questions

  • You can use store-bought or homemade pizza dough.
  • Here is our recipe for Homemade Pizza Sauce made with tomato sauce, garlic powder, onion powder, thyme, oregano, salt, and black pepper: https://www.plainchicken.com/brownie-pan-pizza-with-homemade-pizza/
  • You can use any cooked chicken in this recipe.
    • Leftover rotisserie chicken, chicken breasts, chicken thighs, or grilled chicken.
  • I use store-bought pesto in this recipe.
    • Feel free to make your own pesto. I always have an overabundance of fresh basil in our herb garden. It is perfect for making fresh pesto.
      • To make pesto, place 2 cups of fresh basil leaves, 2 Tbsp pine nuts, and 2 garlic cloves in a food processor. Pulse the mixture a few times and then start drizzling ½ cup of extra virgin olive oil into the food processor. Process until the mixture is smooth. Stir in ½ cup of grated parmesan cheese and refrigerate or freeze.
  • You can bake the pizza on a pizza pan, pizza stone, or pizza steel.
    • If using a pizza stone or pizza steel. Preheat the oven with the stone or steel in the oven for at least an hour. Roll out the dough on a piece of parchment paper, add toppings and use a pizza steel to transfer the assembled pizza on the parchment onto the stone or steel.
  • Variations/Additions:
    • red onion
    • bell peppers
    • mushrooms
    • olives
    • red pepper flakes
  • Store leftover pizza in an airtight container in the refrigerator.
    • Reheat in the microwave or in the skillet.
pulling a slice of pizza from the pan

What to Serve with Pesto Chicken Pizza

This recipe is our new favorite pizza. It combines all of our favorite flavors! When it comes to what to serve alongside this dish, I’ve got some delicious ideas for you.

  • Start by serving a crisp, refreshing salad tossed with a creamy Italian dressing.
  • For a heartier option, consider offering a side of garlic breadsticks or cheesy garlic knots, perfect for soaking up any leftover pesto sauce.
  • If you’re looking for something lighter, a side of roasted vegetables, such as zucchini, bell peppers, and cherry tomatoes, adds a burst of color and nutrition to the meal.

With these delicious options, this pizza is sure to shine as the star of the table! Looking for more side dish ideas? Here are some popular recipes from the website:

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chicken pizza on a pan with text overlay

Chicken Pesto Pizza

Yield: 4 people
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Chicken Pesto Pizza Recipe – This mouthwatering pizza features a crispy crust topped with pest pizza sauce, pesto-seasoned chicken, tomatoes, and gooey melted mozzarella cheese. Perfect for weeknight dinners or casual gatherings with friends, this pizza is sure to be a hit at the table.

Ingredients:

Instructions:

  • Preheat oven to 450ºF.
  • Roll out a ball of pizza dough into a large circle on a pizza pan.
  • In a small bowl, stir together pizza sauce and ¼ cup of basil pesto sauce. Spread the sauce over the pizza dough.
  • Sprinkle shredded mozzarella cheese over the sauce.
  • In a bowl, toss the cooked chicken in 2 tablespoons of pesto sauce. Place chicken on top of the cheese. Add chopped tomatoes. Sprinkle the pizza with garlic powder to taste.
  • Bake for 12 to 15 minutes, until the crust is golden brown and the cheese is melted.
  • Garnish with parmesan cheese and fresh basil leaves and cut into slices.

Notes:

  • You can use any cooked chicken in this recipe.
    • Leftover rotisserie chicken, chicken breasts, chicken thighs, or grilled chicken.
  • I use store-bought pesto in this recipe.
    • Feel free to make your own pesto. I always have an overabundance of fresh basil in our herb garden. It is perfect for making fresh pesto.
      • To make pesto, place 2 cups of fresh basil leaves, 2 Tbsp pine nuts, and 2 garlic cloves in a food processor. Pulse the mixture a few times and then start drizzling ½ cup of extra virgin olive oil into the food processor. Process until the mixture is smooth. Stir in ½ cup of grated parmesan cheese and refrigerate or freeze.
  • You can bake the pizza on a pizza pan, pizza stone, or pizza steel.
    • If using a pizza stone or pizza steel. Preheat the oven with the stone or steel in the oven for at least an hour. Roll out the dough on a piece of parchment paper, add toppings and use a pizza steel to transfer the assembled pizza on the parchment onto the stone or steel.
  • Variations/Additions:
    • red onion
    • bell peppers
    • mushrooms
    • olives
    • red pepper flakes
  • Store leftover pizza in an airtight container in the refrigerator.
    • Reheat in the microwave or in the skillet.

Steph

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Comments

  1. I don't use the Boboli crusts much either but when I do, I'm always pleased with the ease and taste. Your pizza sounds great!

  2. I have something similar to this at a local italian restaurant, but it has goat cheese on it. Try it, it's fabulous! Either way, this is one of my favorite pizza flavors!

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