Pesto Chicken Pizza Recipe

Preheat and prepare

Preheat the oven 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.

If using store-bought dough, remove it from the refrigerator 20–30 minutes before stretching so it relaxes. If homemade, proceed to shape. Coat the dough lightly with 1 tbs olive oil to prevent sticking.

On the floured surface, press and stretch the dough into a 12-inch round (or your preferred shape), leaving a slightly thicker rim for the crust. Transfer dough to a piece of parchment paper or a lightly floured pizza peel.

Make the pesto

In a food processor or blender, combine basil leaves, pine nuts, grated parmesan, garlic, salt, and black pepper. Pulse to chop. With the motor running, stream in the 3 tbs extra-virgin olive oil until a smooth but slightly textured paste forms. Taste and adjust salt/pepper as desired.

If you prefer a thinner pesto for easier spreading, add an additional 1 tbs olive oil.

Reserve about 3/4 cup of pesto for the pizza; any leftover can be refrigerated for up to 3 days.

Spread about 2/3 to 3/4 cup of the prepared pesto evenly over the stretched dough, leaving a 1/2-inch to 1-inch border for the crust.

Scatter the shredded mozzarella evenly over the pesto, leaving some spots for feta to add bursts of flavor.

Distribute the cooked chicken evenly over the cheese. If the chicken is cold, warm it briefly in a skillet or microwave so it doesn't cool the oven too much when baking.

Scatter the sliced sun-dried tomatoes and thinly sliced red onion (if using) on top of the cheese and chicken.

Evenly sprinkle the chopped fresh spinach across the pizza — it will wilt during baking. Finish with the crumbled feta and a light pinch of crushed red pepper flakes if you want heat.

Transfer the assembled pizza (on parchment) to the preheated pizza stone or a baking sheet. Bake at 475°F (245°C) for 10–12 minutes, or until the crust is golden and cheese is bubbly and beginning to brown.

If you like a crisper bottom, bake 1–2 minutes longer or place directly on the oven rack for the last 1 minute—watch carefully to avoid burning.

Remove the pizza from the oven and transfer to a cutting board. Let rest 2–3 minutes to let the cheese set slightly.

Drizzle the 1 tsp olive oil over the top and sprinkle the chiffonade of fresh basil over the pizza.

Slice into 6–8 pieces and serve hot.