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Crispy Pesto Chicken Pizza

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A quick and easy homemade pizza featuring a crispy crust topped with flavorful pesto, tender chicken, creamy mozzarella, and fresh cherry tomatoes. Perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 ball pizza dough (about 12 oz / 340 g), store-bought or homemade
  • 1 medium chicken breast (about 6 oz / 170 g), thinly sliced or shredded, cooked or raw
  • 1/4 cup basil pesto (60 ml), fresh or store-bought
  • 1 1/2 cups shredded mozzarella cheese (about 6 oz / 170 g), whole milk preferred
  • 1 cup cherry tomatoes, halved (about 150 g)
  • 1 tablespoon extra virgin olive oil (15 ml)
  • Salt and freshly ground black pepper, to taste
  • Optional: red pepper flakes for heat, fresh basil leaves for garnish

Instructions

  1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside for at least 30 minutes.
  2. If using raw chicken, season the chicken breast with salt and pepper and sauté in a pan with 1 teaspoon olive oil over medium heat for 4–5 minutes until cooked through. Let cool slightly and shred or slice thinly. If using cooked chicken, slice as needed.
  3. Roll or stretch the pizza dough on a lightly floured surface into a 12-inch (30 cm) circle, keeping edges slightly thicker.
  4. Transfer the dough to a piece of parchment paper for easy handling.
  5. Spread 1/4 cup pesto evenly over the dough surface, leaving a 1-inch border.
  6. Distribute the cooked chicken slices evenly over the pesto.
  7. Sprinkle 1 1/2 cups shredded mozzarella cheese on top.
  8. Scatter 1 cup halved cherry tomatoes over the cheese.
  9. Drizzle 1 tablespoon olive oil over the pizza and season lightly with salt and pepper.
  10. Using a pizza peel or the parchment paper, slide the pizza onto the preheated stone or baking sheet.
  11. Bake for 10–12 minutes, checking after 8 minutes, until crust is golden and cheese is bubbling.
  12. Remove from oven and let rest for 2–3 minutes.
  13. Optionally, sprinkle fresh basil leaves and red pepper flakes before slicing and serving warm.

Notes

Preheat the pizza stone or baking sheet for at least 30 minutes to ensure a crispy crust. Pre-cook chicken for best texture and juiciness. Warm pesto slightly before spreading for better coverage. Brush dough edges with olive oil for a golden crust. Avoid overloading toppings to maintain crispness. Leftovers reheat best in a skillet or toaster oven to keep crust crispy.

Nutrition

Keywords: pesto chicken pizza, homemade pizza, crispy pizza, mozzarella pizza, tomato pizza, easy pizza recipe, weeknight dinner

Find it online: https://blingbite.com/crispy-pesto-chicken-pizza-recipe-easy-homemade-mozzarella-tomato-pie/