Oh my gosh, you have to try this chicken pesto pizza—it’s become my absolute go-to for those nights when I want something delicious but don’t feel like spending hours in the kitchen. The first time I made it, I was skeptical about how simple it seemed, but one bite of that crispy crust topped with vibrant pesto, tender chicken, and melty mozzarella? Wow. I was hooked.
What I love most is how forgiving this recipe is. Whether I’m using leftover rotisserie chicken or whipping up fresh pesto from my basil plant (when it’s actually thriving—which, let’s be honest, isn’t always), it turns out amazing every single time. My friends now request it whenever we have casual get-togethers, and honestly? I don’t mind one bit because it takes barely any effort but tastes like I spent all day in the kitchen.
The magic happens in under 30 minutes—from preheating the oven to that first glorious slice. And that aroma? Garlicky pesto mingling with golden cheese—it’s enough to make anyone’s stomach growl. Trust me, once you try this chicken pesto pizza, it’ll become a regular in your dinner rotation too.
Why You’ll Love This Chicken Pesto Pizza
This chicken pesto pizza checks all the boxes for a perfect weeknight meal—here’s why it’s become my kitchen MVP:
- Quick as can be: From fridge to table in under 30 minutes—even faster than delivery!
- Flavor bomb: That garlicky pesto paired with juicy chicken? Absolute magic.
- Totally flexible: Swap toppings based on what’s in your fridge—it’s impossible to mess up.
- Crowd-pleaser: Kids devour it, friends beg for the recipe, and I get to look like a kitchen rockstar.
- Leftover hero: Tastes even better cold for next-day lunches (if it lasts that long).
Seriously, this pizza solves the “what’s for dinner?” dilemma every single time.
Ingredients for Chicken Pesto Pizza
Gathering the right ingredients makes all the difference with this chicken pesto pizza—trust me, I’ve learned the hard way! Here’s exactly what you’ll need:
- 1 pre-made pizza crust (my lazy secret—but homemade works too if you’re feeling ambitious)
- 1/2 cup pesto sauce (go for the good stuff—either homemade or a quality store-bought jar)
- 1 cup cooked chicken, shredded (leftover rotisserie chicken works wonders here)
- 1 cup mozzarella cheese, shredded (the melty factor is non-negotiable)
- 1/4 cup cherry tomatoes, sliced (halved works too—just get those juicy bursts in there)
- 1/4 cup red onion, thinly sliced (paper-thin slices prevent overpowering bites)
- 1 tbsp olive oil (for that golden finish—extra virgin if you’ve got it)
Pro tip: Measure everything before starting—it makes assembly lightning fast when the oven’s hot and ready!
Equipment You’ll Need
Don’t stress—this chicken pesto pizza needs barely any gear! Just grab:
- A baking sheet or pizza stone (I use my trusty old sheet pan—no fancy equipment required)
- An oven (obviously, but hey—mine once died mid-bake, so now I check first!)
- A sharp knife (for slicing those tomatoes and onions paper-thin)
- A brush or spoon (to spread that pesto like you mean it)
That’s it! No mixer, no special tools—just straight-up pizza magic.
How to Make Chicken Pesto Pizza
Okay, let’s get to the fun part—making this chicken pesto pizza come to life! I promise it’s easier than you think, and I’ll walk you through each step so you get that perfect crispy crust and melty cheese every time.
Preparing the Pizza Crust
First things first—preheat that oven to 425°F (220°C). While it’s heating up, place your crust on a baking sheet. Now, grab your pesto and spread it evenly across the surface, leaving just a tiny border for that perfect crust edge. Pro tip: If you’re using a super thick crust, you might want to pre-bake it for 3-4 minutes first to avoid sogginess!
Adding Toppings
Here’s where the magic happens! Sprinkle your shredded chicken evenly over the pesto, then blanket it with that glorious mozzarella. Scatter the sliced cherry tomatoes and red onions on top—don’t be shy! Finish with a light drizzle of olive oil. It’ll make everything golden and delicious.
Baking the Chicken Pesto Pizza
Pop that beauty in the oven and set your timer for 12 minutes. At this point, peek in—you want the cheese bubbly and slightly browned, and the crust golden. If it needs more time, give it another 2-3 minutes, but watch closely! Overbaking is the only way to mess this up. When it’s perfect, pull it out and let it rest for 2 minutes before slicing—trust me, this prevents topping slide-off!
Tips for the Best Chicken Pesto Pizza
After making this chicken pesto pizza more times than I can count, I’ve picked up some game-changing tricks that take it from good to “oh-my-gosh-give-me-the-recipe” amazing:
- Fresh pesto is worth it: That jarred stuff works in a pinch, but homemade pesto? Absolute flavor fireworks. (My secret: toast the pine nuts first!)
- Let it rest: I know it’s tempting to dive right in, but waiting 2-3 minutes after baking means perfect slices that hold their toppings.
- Cheese matters: Freshly shredded mozzarella melts better than pre-shredded (those anti-caking agents aren’t doing us any favors).
- Chicken hack: Toss your shredded chicken with a spoonful of pesto before adding—extra flavor in every bite!
Little tweaks, huge rewards—your taste buds will thank you!
Variations for Chicken Pesto Pizza
One of my favorite things about this chicken pesto pizza? How easily you can mix it up! Here are some delicious twists I’ve tried (and loved):
- Veggie boost: Toss on fresh spinach or arugula right after baking—it wilts perfectly from the residual heat.
- Cheese swap: Try goat cheese crumbles or fontina instead of mozzarella for a fancy twist.
- Gluten-free: Use your favorite GF crust—I promise, the flavors still shine through.
- Spice it up: Add red pepper flakes or sliced jalapeños if you like a little kick.
The possibilities are endless—make it your own!
Serving Suggestions
This chicken pesto pizza shines all on its own, but oh—the meals you can build around it! My favorite quick pairing? A simple arugula salad with lemon vinaigrette—the peppery greens cut through that rich pesto perfectly. Garlic bread turns it into a feast, and a crisp white wine? Chef’s kiss. Dinner party magic in minutes!
Storing and Reheating Leftovers
Okay, confession time—I rarely have leftovers because this chicken pesto pizza disappears fast in my house! But when I do manage to save a slice or two, here’s how I keep them tasting fresh:
Store cooled slices in an airtight container in the fridge for up to 3 days. For reheating, skip the microwave (soggy crust alert!) and use your toaster oven or regular oven at 350°F for about 5 minutes. That brings back the crispiness almost like it’s fresh from the oven!
Nutritional Information
Okay, full transparency—these numbers are estimates because let’s be real, we all eyeball toppings differently! But here’s the general breakdown per slice of this chicken pesto pizza (assuming you cut it into 4 generous portions):
- Calories: About 320
- Fat: 18g (5g saturated)
- Protein: 18g (thanks, chicken!)
- Carbs: 25g (2g fiber)
Remember, using different cheeses or crusts changes things—but isn’t homemade food about joy more than numbers anyway? Just enjoy every delicious bite!
Frequently Asked Questions
I get asked about this chicken pesto pizza all the time—here are the most common questions (and my tried-and-true answers!):
Can I use store-bought pesto?
Absolutely! I keep a jar of good-quality pesto in my pantry for emergency pizza nights. Just give it a stir before spreading—sometimes the oil separates. That said, homemade pesto really takes it to another level if you’ve got fresh basil on hand. For tips on making homemade pesto, check out my guide!
Can I freeze leftovers?
Technically yes, but the texture won’t be quite the same. If you must freeze, wrap slices tightly in foil and reheat in a 375°F oven for 10-12 minutes. But honestly? It’s so much better fresh—I usually just make a smaller pizza!
How do I get an extra-crispy crust?
Two tricks: First, preheat your baking sheet in the oven before adding the crust. Second, if using a thicker crust, bake it naked for 3 minutes before adding toppings. Game changer! If you are interested in learning more about the science behind baking temperatures, you can check out resources on Serious Eats for detailed food science articles.
Can I use raw chicken instead of cooked?
I don’t recommend it—the baking time isn’t long enough to cook raw chicken safely. Stick with pre-cooked (rotisserie chicken is my lazy-girl secret weapon).
Try this recipe and share your results in the comments—I’d love to hear your twists on it!
Print
Irresistible Chicken Pesto Pizza Ready in 30 Minutes
- Total Time: 25 minutes
- Yield: 1 pizza (4 servings) 1x
- Diet: Low Lactose
Description
A delicious homemade chicken pesto pizza with fresh ingredients.
Ingredients
- 1 pre-made pizza crust
- 1/2 cup pesto sauce
- 1 cup cooked chicken, shredded
- 1 cup mozzarella cheese, shredded
- 1/4 cup cherry tomatoes, sliced
- 1/4 cup red onion, thinly sliced
- 1 tbsp olive oil
Instructions
- Preheat your oven to 425°F (220°C).
- Spread pesto sauce evenly over the pizza crust.
- Top with shredded chicken, mozzarella cheese, cherry tomatoes, and red onion.
- Drizzle olive oil lightly over the toppings.
- Bake for 12-15 minutes until the crust is golden and the cheese melts.
- Slice and serve hot.
Notes
- Use fresh pesto for the best flavor.
- Adjust toppings based on your preference.
- Let the pizza cool slightly before slicing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg
Keywords: chicken pesto pizza, homemade pizza, easy dinner recipe