The Best Pesto Pizza – With or Without Chicken
Made with vibrant basil pesto, creamy mozzarella cheese, and fresh tomatoes, this Pesto Pizza is the ultimate summer pizza! Keep it vegetarian or add shredded chicken for a heartier Chicken Pesto Pizza.
While I love my simple tomato pizza recipe, for something a bit more herbaceous and filling, I turn to making this Chicken Pesto Pizza.
Featuring, bold and fresh basil pesto, seasoned sweet tomatoes, rotisserie chicken, and ooey-gooey cheese, this Pesto Pizza is hearty, flavorful, and satisfying. It also happens to be really easy to make!
Why You Will Love Pesto Pizza
- Intense Flavor. Bold pesto, sharp parmesan, creamy, rich mozzarella, bright tomatoes, and hearty chicken piled high on a tender pizza crust, create an insanely delicious pizza.
- Easy or REALLY Easy Recipe. You can start this recipe by making homemade pizza dough and homemade pesto, which both come together easily. Or you can opt to use store-bought dough and store-bought pesto and create this pizza with just minutes of prep.
- Simple Ingredients, Yet Bold Results. Whether used to create a simple pesto pasta or a ridiculously flavorful baked chicken pesto, pesto is one of those ingredients that make a dish taste insanely complex with minimal effort on your part.
- Versatile Recipe. Craving a heartier meal? Add chicken to the pizza. Need to keep it vegetarian? Omit the chicken.
- Perfect Recipe to use Leftovers. Chicken Pesto Pizza is the perfect recipe to make when you find yourself with a small amount of pesto leftover. It also is one of our favorite leftover rotisserie chicken recipes.
Ingredients for Pesto Pizza
To make pesto pizza, you need pizza dough, pesto, and cheese. However, adding seasoned tomatoes will greatly intensify the flavor of this pizza recipe and adding chicken will make the pizza much more filling and substantial. Below are a few tips on select ingredients to help you make the best pesto pizza.
- Chicken: Chicken pairs beautifully with the flavor of pesto and adding leftover rotisserie chicken or leftover shredded Instant Pot chicken breast, is a great way to amp up the protein and add texture and flavor to this pizza.
- Mozzarella Cheese: Be sure to use fresh mozzarella, sliced or ripped into pieces, or shred a block of mozzarella yourself rather than using pre-shredded cheese as it won’t melt as smoothly.
- Tomatoes: Finishing this pesto pizza with sliced fresh tomatoes adds a fresh flavor, along with a bit of texture. I recommend using grape or cherry tomatoes for topping the pizza, as they are perfectly bite-sized. I also highly recommend seasoning the tomatoes with oregano, olive oil, and crushed red pepper flakes to really amp up the flavor.
How to Make the Best Pesto Pizza
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Prepare Seasoned Pizza Dough
After rolling the pizza dough out to fit onto a pizza pan, you want to brush the dough with olive oil and season with garlic powder, then dock the dough with a fork, which will prevent large bubbles from forming on the crust. This is one pizza recipe that is best if you par-bake the dough before adding your toppings, as it will keep the pesto vibrant and fresh while ensuring the dough cooks through.
Season Chicken with Pesto (Optional)
If you are opting to add chicken to your pesto pizza, you want to toss your cooked chicken with pesto prior to adding it to the pizza, to ensure it adds flavor to the overall pizza.
Top Pizza Crust
Spread the pesto over the baked dough, top with chicken, and then top with fresh mozzarella cheese. Layering the ingredients in this order will help ensure the chicken does not dry out while baking.
Season Tomatoes
While the pizza is baking, toss the halved tomatoes with oregano, crushed red pepper flakes, and salt and pepper to taste. This adds incredible flavor to the tomatoes and again, helps to make the best version of a pesto pizza.
Let Pizza Cool Slightly Before Slicing
After baking, let the pizza rest for 5-10 minutes prior to slicing. This will help keep the cheese intact and not rip off the pizza.
Top Pesto Pizza with Seasoned Tomatoes
Adding freshly grated parmesan cheese, seasoned tomatoes, and fresh basil leaves to the pizza prior to serving will make this a memorable dinner. You can opt to top the entire pizza or top slice by slice.
Storage Instructions
- Store leftover cooled pesto pizza in an airtight container in the refrigerator for up to 3 days in the refrigerator.
- Reheat the pizza under the broiler or in a 350-degree F oven until just warmed through. Although, I will tell you, this pesto pizza is delicious even when served straight from the refrigerator.
More Homemade Pizza Recipes
If you enjoyed this recipe for Pesto Pizza, I would love for you to leave a review and comment below.
Pesto Pizza
Made with vibrant basil pesto, creamy mozzarella cheese, and fresh tomatoes, this Pesto Pizza is delicious with or without the addition of chicken.
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Servings: 8 slices
Calories: 348kcal
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Instructions
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Preheat the oven to 450℉.
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Brush a 12-inch pizza pan with a bit of olive oil.
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On a lightly floured surface, stretch and shape the dough into a 12-inch circle. Transfer the dough to the prepared pizza pan, reshaping if necessary.
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Brush the pizza dough lightly with olive oil, then sprinkle with garlic powder if desired. Dock the center of the pizza with a fork to prevent large bubbles from forming. Place in the oven and bake for 5-7 minutes.
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While the crust is baking, toss the shredded chicken with 2 tablespoons of the pesto sauce to lightly coat and set aside.
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Remove the pizza crust from the oven, and spread a thin layer of the pesto on the pizza dough, leaving a 1-inch border along the edges to create the crust of the pizza. You should use about ¼ cup of pesto sauce.
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Top the pesto sauce with the chicken and then cover with a generous layer of mozzarella cheese, leaving a 1-inch border along the edges.
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Return the pizza to the oven and bake for an additional 7-10 minutes or until the crust is golden brown and the cheese is melted.
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While the pizza is baking, toss the halved tomatoes with oregano, crushed red pepper flakes, and salt and pepper to taste.
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Remove the pizza from the oven once baked and allow to cool for 5 minutes. Sprinkle with seasoned tomatoes, parmesan cheese, and basil.
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Slice into wedges and serve immediately.
Notes
Tomatoes: You can opt to not add tomatoes if desired. And feel free to omit seasoning the tomatoes with olive oil, pepper, oregano, and crushed red pepper flakes. Don’t omit the salt.
Chicken: Use any leftover cooked, shredded chicken you have or omit the chicken for a vegetarian pizza.
Storage: Store leftover cooled pesto pizza in an airtight container in the refrigerator for up to 3 days in the refrigerator.
Reheat: Reheat the pizza under the broiler or in a 350-degree F oven until just warmed through. Although, I will tell you, this pesto pizza is delicious even when served straight from the refrigerator.
Nutrition
Calories: 348kcal | Carbohydrates: 30g | Protein: 21g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 51mg | Sodium: 805mg | Potassium: 126mg | Fiber: 1g | Sugar: 5g | Vitamin A: 638IU | Vitamin C: 4mg | Calcium: 277mg | Iron: 2mg
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