Chicken Pesto Thin-Crust Pizza (Print Version)

Thin-crust topped with basil pesto, chicken, mozzarella, and fresh tomatoes for a vibrant twist.

# What You'll Need:

→ Dough

01 - 1 thin pizza crust (approximately 12 inches; store-bought or homemade)

→ Chicken

02 - 1 cup cooked chicken breast, diced or shredded
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Sauce

06 - 1/3 cup basil pesto (store-bought or homemade)

→ Cheese & Toppings

07 - 1 1/4 cups shredded mozzarella cheese
08 - 1 medium ripe tomato, thinly sliced
09 - 2 tablespoons grated Parmesan cheese
10 - Fresh basil leaves (optional, for garnish)

# Steps to Follow:

01 - Preheat the oven to 475°F. If using a pizza stone, place it in the oven to heat.
02 - In a small bowl, toss the cooked chicken with olive oil, salt, and black pepper until evenly coated.
03 - Place the pizza crust on a baking sheet or pizza peel lined with parchment paper.
04 - Spread the basil pesto evenly over the crust, leaving a small border around the edges.
05 - Scatter the seasoned chicken evenly atop the pesto.
06 - Sprinkle the shredded mozzarella cheese evenly over the pizza, then arrange tomato slices on top.
07 - Finish with a sprinkle of grated Parmesan cheese.
08 - Transfer the pizza to the oven and bake for 12 to 15 minutes, until the cheese is melted, bubbly, and the crust is golden brown.
09 - Remove from the oven and let rest for one minute. Garnish with fresh basil leaves if desired, slice, and serve immediately.

# Additional Tips::

01 -
  • It's ready in 35 minutes flat, start to finish, which somehow feels like cheating compared to how restaurant-quality it tastes.
  • The chicken stays tender because pesto keeps it moist, and that's the opposite of the usual pizza problem.
  • You can use store-bought everything and still get compliments, which is its own kind of freedom.
02 -
  • Wet tomato slices will make your pizza soggy, so pat them dry and maybe salt them a few minutes ahead to draw out water you can blot away.
  • The pesto needs to be spread thin or it'll taste overwhelming and bitter instead of bright and balanced—thin wins here.
  • Don't skip preheating the oven or stone; that's the difference between pizza that crisps and pizza that steams itself.
03 -
  • If your pesto is very oily, drain some off before spreading it—too much oil and your crust won't crisp, it'll just steam into submission.
  • Use a pizza peel or the back of a baking sheet to transfer it to the stone so you don't deflate all your careful layering at the last second.
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