Name: Herbed Chicken Pesto Pizza
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 1 prepared pizza dough (homemade or store-bought; enough for a 12-inch pizza); 1/2 cup basil pesto (store-bought or homemade); 1 cup cooked chicken breast, shredded or diced; 1 cup cherry tomatoes, halved; 1 1/2 cups shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1 tablespoon olive oil; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; Fresh basil leaves, for garnish; Salt and black pepper, to taste

Why You’ll Love This Recipe

I love this pizza because it brings together bold flavors with minimal effort. The herbed chicken pairs perfectly with the fragrant pesto and creamy mozzarella. It’s ideal for a fast dinner that still feels special, and I can prep everything ahead of time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 prepared pizza dough (homemade or store-bought; enough for a 12-inch pizza)
1/2 cup basil pesto (store-bought or homemade)
1 cup cooked chicken breast, shredded or diced
1 cup cherry tomatoes, halved
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Fresh basil leaves, for garnish
Salt and black pepper, to taste

directions

I start by preheating the oven to 475°F (245°C) and placing a pizza stone or baking sheet inside to heat.

On a lightly floured surface, I roll out the pizza dough into a 12-inch circle or my preferred shape. Then, I transfer it to a piece of parchment paper or a pizza peel dusted with flour or cornmeal.

I brush the edges of the dough lightly with olive oil and sprinkle on the oregano and garlic powder.

Next, I spread the basil pesto evenly across the dough, leaving a small border around the edge. I layer on the cooked chicken, distribute the halved cherry tomatoes, and sprinkle the mozzarella cheese all over. I finish with the grated Parmesan.

Using the pizza peel or parchment, I slide the pizza onto the hot stone or baking sheet in the oven.

I bake it for 12–15 minutes, or until the crust is golden, and the cheese is bubbly and slightly browned.

After removing the pizza from the oven, I let it rest for 3–5 minutes before topping it with fresh basil leaves. Then I slice and serve it warm.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 8 slices
Calories: Approximately 320 kcal per slice

Variations

I sometimes swap the chicken for grilled shrimp or keep it vegetarian by adding mushrooms, red onions, or bell peppers. I also like using sun-dried tomatoes or goat cheese for a different flavor twist. For a spicy version, I sprinkle on red pepper flakes before baking.

storage/reheating

I store leftover slices in the refrigerator for up to 3 days. To reheat, I use the oven or a skillet to maintain the crispy crust. The microwave works too, but it makes the crust softer.

FAQs

Can I use a pre-baked crust?

Yes, I sometimes use a pre-baked crust for convenience. I just reduce the baking time slightly to avoid overcooking.

What type of chicken works best?

I prefer using leftover grilled or roasted chicken breast, but rotisserie chicken is a great time-saver.

Can I freeze the pizza?

I can freeze the assembled but unbaked pizza. I wrap it well and bake it straight from the freezer, adding a few extra minutes.

What can I substitute for basil pesto?

If I’m out of basil pesto, I use arugula pesto, sun-dried tomato pesto, or even garlic herb butter.

Can I make this pizza gluten-free?

Absolutely. I use a gluten-free pizza dough to make it suitable for gluten-free diets.

Conclusion

Herbed Chicken Pesto Pizza is a flavorful, satisfying meal I love making when I want something quick yet delicious. With melty cheese, fresh tomatoes, and herb-seasoned chicken on a golden crust, it’s always a hit on pizza night.