Chicken Pesto Pizza Recipe

Name: Dua Pies Chicken Pesto Pizza Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 each store-bought pizza dough (or homemade, room temperature); 0.25 cups all-purpose flour (for dusting/work surface); 1 tbs olive oil (for brushing crust); 0.75 cups basil pesto (prepared or homemade); 1.5 cups cooked chicken breast, shredded or thinly sliced; 2 cups fresh mozzarella, thinly sliced or shredded; 0.25 cups parmesan cheese, finely grated; 0.5 cups sliced cherry tomatoes (optional); 0.25 cups red onion, very thinly sliced (optional); 10 each fresh basil leaves (for finishing); 1 tsp crushed red pepper flakes (optional); 0.25 tsp salt; 0.25 tsp freshly ground black pepper

Inspired by Dua Pie

Time30m

Serves4

Pesto sauce & chicken with mozzarella cheese.

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Ingredients

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Dough & Assembly

1 each store-bought pizza dough (or homemade, room temperature)

1/4 cups all-purpose flour (for dusting/work surface)

1 tbs olive oil (for brushing crust)

Pesto & Sauce

3/4 cups basil pesto (prepared or homemade)

Toppings

1 1/2 cups cooked chicken breast, shredded or thinly sliced

2 cups fresh mozzarella, thinly sliced or shredded

1/4 cups parmesan cheese, finely grated

1/2 cups sliced cherry tomatoes (optional)

1/4 cups red onion, very thinly sliced (optional)

10 each fresh basil leaves (for finishing)

1 tsp crushed red pepper flakes (optional)

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Method

Dough & Assembly

Preheat

Place an oven rack in the top third of the oven and preheat to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a pizza pan, lightly oil it or line with parchment.

Prepare dough

Lightly dust a work surface with 1/4 cup flour. Using your hands or a rolling pin, gently stretch or roll the pizza dough into a roughly 12-inch round, about 1/4-inch thick. Transfer the stretched dough to a lightly floured pizza peel or parchment-lined baking sheet.

Brush the outer 1/2-inch rim of the dough with 1 tablespoon olive oil to help it brown and become crisp during baking.

Pesto & Sauce

Spread 3/4 cup basil pesto evenly over the dough, leaving the oiled rim uncovered. Use the back of a spoon to get a thin, even layer; avoid overloading to prevent sogginess.

Toppings

Prepare chicken

If your chicken is not already seasoned, toss 1 1/2 cups cooked shredded or sliced chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. For extra flavor, you can briefly toss the chicken with 1 teaspoon olive oil and a pinch of crushed red pepper flakes.

Evenly distribute the seasoned chicken over the pesto-covered dough in a single layer.

Scatter 2 cups fresh mozzarella evenly over the chicken, making sure to leave some small gaps so the pesto can peek through and the cheese melts evenly.

If using, arrange 1/2 cup halved cherry tomatoes and 1/4 cup very thinly sliced red onion across the pizza for brightness and texture.

Finish by sprinkling 1/4 cup grated parmesan evenly across the top and a light pinch (about 1 tsp) of crushed red pepper flakes if you want heat.

Bake

Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 8–12 minutes, rotating once halfway through, until the crust is golden and the cheese is bubbling and lightly brown in spots. Baking time will vary with oven and stone—watch for a crisp rim and melted cheese.

Finish & Serve

Remove the pizza from the oven and let rest 2 minutes. Scatter 10 fresh basil leaves over the hot pizza. Slice into 8 pieces and serve immediately.