Chicken Pesto Pizza Recipe

Preheat and prepare

If using a wood-fired oven, build and maintain a steady fire until the oven floor reaches 700–800°F (370–425°C) for a quick blistered crust. If using a home oven, preheat to the highest setting (500–550°F / 260–290°C) with a pizza stone or steel in place for at least 45 minutes. Lightly flour a pizza peel or work surface with the all-purpose flour.

Stretch the dough: On the floured surface, press and stretch the pizza dough into a roughly 10–12 inch round, leaving a slightly thicker rim for the crust. Avoid tearing; if the dough resists, let it rest 5–10 minutes and try again.

Brush the outer 1/2 inch rim of the dough with 1 tablespoon olive oil to promote browning in the oven.

Spread 1 cup basil pesto over the stretched dough in an even layer, leaving the oiled rim exposed (about 1/2 inch). Use the back of a spoon to smooth it so the sauce is thin and even — too much pesto will make the pizza heavy.

Distribute the 8 oz shredded or sliced fresh mozzarella evenly over the pesto, leaving small gaps so the pesto can peek through and the cheese can bubble into the crust.

Sprinkle 1 tablespoon freshly grated parmesan across the top for added saltiness and sharpness.

Prepare chicken: If not already cooked, quickly season two small boneless chicken breasts (to yield ~8 oz cooked) with 1/4 tsp salt and a pinch of pepper, grill over medium-high heat until cooked through (internal temp 165°F / 74°C), then thinly slice. If using leftover grilled chicken, slice into thin strips.

Spread the sliced mushrooms (1 cup) evenly over the cheese so they will roast rather than steam. Distribute the sliced sun-dried tomatoes (1 cup) in small clusters across the pizza for concentrated flavor.

Lay the thinly sliced grilled chicken (8 oz) evenly over the pizza so every slice will have protein. Season the toppings lightly with 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 1/2 tsp red pepper flakes (adjust to heat preference).

Transfer and bake: If using a pizza peel and wood-fired oven, dust peel with a little flour or semolina and slide the pizza onto the oven floor; rotate every 30–60 seconds for even charring until crust is blistered and cheese is bubbling, about 2–4 minutes depending on oven heat. In a home oven with stone/steel, slide pizza onto the preheated surface and bake 6–9 minutes, rotating once halfway, until crust is golden with charred spots and cheese is melted and slightly golden.

Remove the pizza from the oven and immediately scatter 1/2 cup torn fresh basil over the hot pizza so the heat wilts the leaves and releases aroma.

Finish with 1 teaspoon extra-virgin olive oil drizzled over the top and, if using, 1/2 teaspoon lemon zest for brightness. Taste and adjust with additional salt or pepper if needed.

Let rest for 1–2 minutes, then slice into 6–8 pieces and serve hot.