Chicken Pesto Pizza

My favorite homemade pizza crust topped with a vibrant pesto sauce, mozzarella, chicken. and a sprinkle of pine nuts. This pesto chicken pizza is fresh, flavorful and absolutely perfect for summer!

As popular as our Buffalo Chicken Pizza and Spinach Artichoke Pizza, this Pesto Pizza is a family favorite.  Made with homemade pesto and homemade pizza dough, this flavorful recipe is sure to be a hit!

  Chicken Pesto Pizza slice close up

Pesto + Chicken = Delicious Pizza

Garden fresh basil pesto is a staple at our house, especially during the summer months. We always have a little leftover from the previous night’s dinner, which means I’m constantly looking for ways to use it up. This pizza was the perfect solution. It made easy, effortless “sauce” that was fresh and flavorful.

We ended up adding some pine nuts on top, but in case you’re allergic, just leave those bad boys off. They add flavor and crunch, but can easily be omitted. We also added some fresh basil leaves from the garden that added the perfect touch. Although we didn’t add a balsamic glaze, we think it would be a great addition to this pesto pizza.

Homemade pesto sauce in white bowl

Making It Is Easy

We definitely prefer some homemade pesto, but if you’re looking for a shortcut, you can always pick up a jar of your favorite brand at the store.

From there, all we had to do was grab a ball of pizza dough, slice up some seasoned chicken breast we had (also leftover) and grate a handful of mozzarella cheese.

We spread most of the pesto over the crust, and tossed the chicken in what was left. After sprinkling on the cheese we added a handful of pine nuts on top & then tossed it in the oven to cook for about 8 minutes. It came out looking amazing!

After cooling off for a few minutes, we broke a few leaves off of our basil plant and sprinkled them on along with some grated parmesan and a pinch of red pepper flakes. I absolutely loved this chicken pesto pizza! So simple yet so flavorful.

Pesto Pizza with pine nuts and basil

Tips + Storing

There are lots of things you can do to change up the FLAVOR, including:

  • VEGETARIAN – Want to leave off the chicken? It’s great without it too!
  • MORE FLAVOR – Try brushing the crust with olive oil right after it comes out of the oven and the sprinkle it with a bit of garlic salt!
  • OMIT NUTS – You can swap out the pine nuts for your favorite nuts or leave them off entirely.

STORE any leftovers in a Ziploc bag in the fridge for up to 3 days. To FREEZE, wrap and freeze unbaked pizza. To use, unwrap pizza, bake and increase time by a few minutes. 

Chicken pesto pizza slices

If you love pesto as much as we do, you’ve gotta give this pizza a try. It’s unique, delicious and a great way to use up fresh basil!

For more pizza recipes, check out:

Chicken Pesto Pizza Recipe

My favorite homemade pizza crust topped with a vibrant pesto sauce, mozzarella, chicken. and a sprinkle of pine nuts. This pesto chicken pizza is fresh, flavorful and absolutely perfect for summer!
4.91 from 11 votes
Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 10 slices
Calories: 247kcal
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Ingredients

  • 1 ball pizza dough
  • 1/3 cup pesto
  • 1 tbsp olive oil
  • 8 oz mozzarella cheese - grated
  • 1 cup seasoned grilled chicken - optional
  • 2 tbsp pine nuts
  • 1 tbsp parmesan cheese - grated
  • 1 tbsp basil leaves - fresh
  • pinch red pepper flakes

Instructions

  • Make dough according to the recipe's directions (or use store-bought dough); set aside.
  • Preheat oven to 450 degrees.
  • On a lightly floured surface, roll out the pizza dough into a 14-inch circle. Transfer to a parchment-lined pizza pan. Fold over the extra inch of dough to form the crust, pressing to seal. Brush with olive oil. 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, remove and set aside.
  • Spread the 1/4 cup of the pesto over top, then half of the mozzarella cheese. Toss the chicken in the remaining pesto and add the chicken, then top with remaining mozzarella and the pine nuts.
  • Place in the oven and bake for 7-10 minutes or until the crust is golden brown and the cheese is melted. Remove from the oven and allow to cool for 5 minutes, then sprinkle with grated parmesan, fresh basil and red pepper flakes, cut and serve.

Notes

-Don't want to use pine nuts? Swap them out for your favorite nut!
-Don't want chicken? It's delicious without it too!
-You can easily double this recipe!
-If you want to add even more flavor to this pizza, try brushing the crust with olive oil right after it comes out of the oven and the sprinkle it with a bit of garlic salt!

Nutrition

Serving: 10g | Calories: 247kcal | Carbohydrates: 20g | Protein: 13g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 521mg | Potassium: 65mg | Fiber: 1g | Sugar: 3g | Vitamin A: 331IU | Calcium: 136mg | Iron: 1mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. 5 stars
    My husband would love this pizza. while we all like pizza, red sauces often bother his stomach so I know he’d appreciate this sauce, plus he loves nuts.