Pesto Chicken Pizza

Pesto Chicken Pizza recipe is great for a snack and main course at summer days.

This chicken pizza features the use of pesto sauce, a fresh and tasty mixture of blended basil leaves and a number of ingredients like toasted nuts, butter, salt, black pepper and parmesan cheese. Thanks to its flavor, pesto sauce is an accompaniment to many roast dishes, noodles and pizza.

When added in chicken pizza as a topping, pesto sauce gives the pizza a better taste, making it easy to satisfy your appetite. In this article, we introduce an easy recipe for pesto chicken pizza to follow at home. If your prefer homemade pizza, give it a try!

Pesto Chicken Pizza

Recipe by Anna SmallingCourse: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



Pesto Chicken Pizza recipe is great for a snack and main course at summer days.


  • For the crust
  • 1 (16-ounce) ball pizza dough, store-bought

  • 2 teaspoons all-purpose flour for dusting

  • 1tbsp olive oil, for brushing

  • For the topping
  • 1/3 cup pesto (homemade or store-bought)

  • 1/2 pound boneless skinless chicken breasts

  • 8 oz. grated mozzarella cheese

  • 1 tbsp. grated parmesan cheese

  • 2 tbsp. pine nuts

  • 1 tbsp. fresh basil leaves

  • Pinch of red pepper flakes


  • Preheat oven to 450 degrees.
  • In a large bowl, add in chicken; season with salt and pepper to taste.
  • Heat up a grill pan over medium high heat. Put the chicken on the pan and grill until cooked through.
  • Remove to a cutting board; allow grilled chicken to cool in a few minutes. Dice and set aside.
  • Transfer the dough to a lightly floured surface; roll it into a 14-inch diameter. Place in a pizza pan lined with a parchment paper.
  • 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.
  • Bake in preheated oven for 5-7 minutes, remove and set aside.
  • Spread the ¼ cup of the pesto over top, then half of the mozzarella cheese. Add in the remaining pesto and chicken; top with the remaining mozzarella and the pine nuts.
  • Bake for more 7-10 minutes or until the crust is golden brown and the cheese is melted.
  • Once cooked, remove from the oven; allow it to cool for 5 minutes. Sprinkle with grated parmesan, fresh basil and red pepper flakes. Slice and serve.


  • If you don’t want to use any ingredient, you can definitely swap it out for your favorite one. Or, if your prefer a homemade pizza crust, make its dough with all-purpose flour and dry active yeast added in warm water, salt and sugar. It might be a bit time-consuming but worth trying, right?
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