Save If you are looking for a pizza night upgrade that is bursting with color and flavor, this pesto chicken pizza is always a winner in my kitchen. The tangy basil pesto melts into gooey mozzarella and savory chicken, while fresh tomato slices and a sprinkle of pine nuts give each bite something special. It is the perfect quick meal to satisfy your craving for Italian American comfort with a bright herby twist.
The first time I made this pizza was for a last minute dinner when friends came over and everyone raved about the pesto. It has become my go to whenever I need to impress with just a few simple steps.
Ingredients
- Pizza crust: Choose a good quality pre made crust for best texture. Avoid ones that feel too dense or dry.
- Basil pesto: Pick a pesto with a vibrant green color and fragrant aroma. If using store bought, check the ingredients for real basil and olive oil.
- Cooked chicken breast: Use moist, well seasoned chicken. Diced or shredded both work. A rotisserie chicken adds extra flavor.
- Shredded mozzarella cheese: Go for whole milk mozzarella for the best melt and creamy taste.
- Grated Parmesan cheese: Adds savory depth. Look for Parmigiano Reggiano blocks to grate for fresh flavor.
- Tomato: Choose a ripe medium tomato with no soft spots. Slice it thin so it cooks quickly.
- Red onion: Adds mild bite and color. Choose onions with unblemished skin. Slice thin so they do not overpower.
- Pine nuts: Optional but they add nutty crunch. Make sure they are fresh and not rancid.
- Fresh basil leaves: The finishing touch. Only add right before serving for bright flavor.
- Black pepper: Freshly ground enhances the flavor and balances the richness.
Instructions
- Preheat and Prep:
- Place your oven rack in the center and preheat to 220C or 425F. Slide in a pizza stone or baking tray while the oven heats to make sure you get a crisp crust.
- Build the Base:
- Lay your pre made pizza crust onto a piece of parchment. Spread the basil pesto over the crust with the back of a spoon. Leave a one centimeter border uncovered so the edge gets golden and crispy.
- Layer the Chicken:
- Scatter the cooked chicken evenly over the pesto. Make sure the pieces are spread out so every slice gets some.
- Add the Cheese:
- Sprinkle mozzarella cheese generously all over the chicken, then follow with Parmesan. Make sure cheese goes to the edges for maximum melt.
- Arrange Vegetables:
- Lay the thin tomato slices and optional red onion evenly on top. This adds color and juiciness.
- Top and Season:
- Dot with pine nuts if using and a pinch of freshly cracked black pepper. Do not overdo the pepper, a light dusting is enough.
- Bake to Perfection:
- Slide the pizza with parchment onto your heated tray or stone. Bake for twelve to fifteen minutes, until the cheese is bubbling, golden and the crust looks crunchy.
- Finish and Serve:
- Once baked, immediately scatter fresh basil leaves on top. Slice while hot and serve right away for the best gooey cheesy pull.
Pin it Fresh basil is always my favorite part of this pizza. That first burst of herbal aroma when you pull it from the oven reminds me of family gatherings where we would pick basil straight from the garden. Some of my best kitchen memories are sharing this around the table.
Storage Tips
Let your pizza cool completely before storing. Place slices in an airtight container in the refrigerator. Leftovers will keep for up to three days. Reheat on a baking tray in a hot oven to restore the crust crispness.
Ingredient Substitutions
No chicken Use roasted vegetables or even artichoke hearts for a meat free version. Fresh mozzarella can replace shredded, just tear it into small pieces and scatter over the pizza. If pine nuts are hard to find, try walnuts or even toasted sunflower seeds.
Serving Suggestions
Pair your pesto chicken pizza with a simple green salad and a crisp glass of Pinot Grigio. For a family style meal, serve it in squares as an appetizer or next to warm soup on cold days.
Cultural and Seasonal Context
Pesto originated in Genoa in northern Italy and has become a staple for bold herby flavor. Pizza in Italian American households goes beyond tomato sauce, so adding pesto feels like a modern twist on a classic. For summer, swap tomato for roasted peppers or zucchini in the fall.
Seasonal Adaptations
Switch tomatoes for grilled zucchini during summer. Use butternut squash slices and sage for autumn. Add arugula instead of basil for a peppery finish.
Success Stories
A friend of mine served this pesto chicken pizza at her birthday picnic, and the platter was empty in minutes. My own kids request it for movie nights, and it is one of those recipes that people always ask for when they try it.
Freezer Meal Conversion
Assemble the pizza on parchment then freeze before baking. Once frozen, wrap in plastic and keep in the freezer for up to one month. Bake straight from frozen adding a few extra minutes to the cook time for fresh tasting pizza anytime.
Pin it This pizza is sure to become a weeknight favorite. Enjoy hot from the oven for the best flavor and texture.
Frequently Asked Questions
- → How do I achieve a crisp pizza crust?
Preheat a pizza stone or baking tray in a hot oven before baking. This helps the crust become golden and crisp.
- → Can I use homemade pesto?
Yes, homemade pesto from fresh basil, garlic, olive oil, Parmesan, and pine nuts adds extra flavor to the sauce.
- → What type of chicken works best?
Cooked, diced or shredded chicken breast is recommended for even distribution and juicy texture throughout the pizza.
- → Any tips for extra flavor?
Try adding pine nuts or swapping for walnuts, and finish with fresh basil leaves for aromatic freshness.
- → Is this pizza suitable for vegetarians?
Omit the chicken and use roasted vegetables like zucchini or bell pepper for a vegetarian option.
- → Are there gluten-free options?
Use a gluten-free pizza crust to accommodate dietary restrictions while maintaining delicious flavors.