Pesto Chicken Pizza Recipe

Preheat and prepare

Place a rack in the lower third of the oven and preheat to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly flour a work surface with the all-purpose flour.

Shape dough

On the floured surface, stretch or roll the dough into a roughly 12-inch (30 cm) circle or desired shape about 1/4-inch thick. Transfer to a parchment-lined pizza peel or baking sheet dusted with a little flour or cornmeal. Brush the dough lightly with 1 tablespoon olive oil, leaving a small border for the crust.

Make pesto

In a food processor, combine basil leaves, pine nuts, grated parmesan, garlic clove, salt, and black pepper. Pulse while streaming in the extra-virgin olive oil until a smooth, slightly coarse sauce forms. Taste and adjust salt or pepper. You should have about 3/4 to 1 cup of pesto — reserve any extra in the fridge for another use.

Spread pesto

Using the back of a spoon, spread an even layer of pesto over the dough, leaving a 1/2-inch rim for the crust. Use about 1/3 to 1/2 cup pesto depending on how saucy you prefer the pizza.

Prepare chicken

If your chicken isn't cooked, poach or pan-sear a boneless chicken breast until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred or thinly slice to measure about 1 cup. If using leftover or rotisserie chicken, shred and season lightly with salt and pepper.

Assemble toppings

Sprinkle 1 to 1 1/2 cups shredded mozzarella evenly over the pesto layer. Distribute the shredded or sliced chicken evenly over the cheese. Add optional toppings: thin slices of fresh mozzarella, sun-dried tomatoes, and red onion. If you like heat, sprinkle 1/4 teaspoon crushed red pepper flakes across the top.

Bake pizza

Slide the pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake at 475°F (245°C) for 10–12 minutes, rotating once halfway through, until the crust is golden and the cheese is bubbly and slightly browned.

Finish and serve

Remove pizza from the oven and let rest 2 minutes. Scatter fresh basil leaves over the top, shave or grate 2 tablespoons of parmesan, and drizzle 1 teaspoon extra-virgin olive oil. Taste and add salt and black pepper to taste. Slice and serve immediately.