Savor the summer with this delightful Chicken Pesto Pizza! Made with a homemade crust, zesty pesto, tender chicken, gooey mozzarella, and a dash of pine nuts for an unforgettable taste experience!
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! Garden fresh basil pesto is a staple at our house, especially during the summer months. From there, all we had to do was grab a ball of pizza dough, slice up some seasoned chicken breast we had and grate a handful of mozzarella cheese.
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 which added the perfect touch. Although we didn’t add a balsamic glaze, we think it would be a great addition to this pesto pizza.
Table of Contents
Recipe Ingredients
- Pesto: Rich and herby, pesto adds a vibrant, aromatic flavor.
- Mozzarella Cheese: Offers a creamy, stretchy texture.
- Seasoned Grilled Chicken: Adds a savory, smoky depth.
See the recipe card for full information on ingredients and quantities.
How to Make Chicken Pesto Pizza
Step 1: Make dough according to the recipe’s directions (or use store-bought dough); set aside.
Step 2: Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius).
Step 3: On a lightly floured surface, roll out the pizza dough into a 14-inch circle. Transfer it 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.
Step 4: Spread the ¼ cup of pesto over the top, then add half of the mozzarella cheese. Toss the chicken in the remaining pesto and add it to the pizza, then top with the remaining mozzarella and the pine nuts.
Step 5: 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.
Expert Tip
When preparing Chicken Pesto Pizza, use cooking spray on your pizza pan or baking sheet. This helps prevent the dough from sticking and ensures easy removal of the pizza after baking.
Frequently Asked Questions
For an extra burst of flavor, brush the crust with olive oil immediately after it comes out of the oven and sprinkle it with a bit of garlic salt. This adds a savory, garlicky edge to the crust.
Yes, you can easily double the recipe. Just double the ingredients and follow the same preparation steps. This is perfect for feeding a larger crowd or for having leftovers. Remember to use an appropriately sized pan or bake in batches if your oven can’t accommodate two large pizzas at once.
Storage Info
To STORE your Chicken Pesto Pizza, place it in an airtight container or wrap it tightly with plastic wrap or aluminum foil. It will stay good in the refrigerator for up to 3 days. To FREEZE, wrap individual slices for easy reheating. Frozen pizza remains good for up to 2 months.
REHEAT it by placing a slice in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) for about 10 minutes or until heated through.
More Pizza Recipes
Chicken Pesto Pizza Recipe
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 the oven to 450 degrees Fahrenheit (232 degrees Celsius).
- 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 ¼ cup of pesto over the top, then add half of the mozzarella cheese. Toss the chicken in the remaining pesto and add it to the pizza, then top with the 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.
The Pesto was so good! Great recipe we will make this again soon!
Some of my favorite ingredients!! This pizza is so tasty!! Glad I can make it at home!
This looks amazing! I’m sure this would be a great appetizer or dinner.
Oh wow, this looks SO good! Funny timing, I just got my Italian-imported pine nuts this past week – on the menu!
hey girl this looks really yummy!