Hey there, fellow pizza lovers! This easy Chicken Pesto Pizza is not only quick and simple, it’s amazingly delicious.
This is an older post from the archives I’m bringing back to life (with a few minor revisions) because it’s one of my very favorite recipes.
I love it because it tastes incredible (obviously) and that you can throw it together very quickly if you’re using leftover cooked shredded chicken, prepared pesto and store-bought pizza dough.
Did you know? It’s SO EASY to shred cooked boneless chicken breasts using your mixer with the paddle attachment. It’s recommended to shred the chicken breasts while they’re warm or hot because they shred much easier. Cold chicken breasts are much harder to shred and might harm your mixer.
This is a great way to recycle leftover chicken and has been a favorite of mine for several years. I used a 12-inch pizza pan for this recipe. Adjust the ingredients for smaller or larger pan sizes and to your liking.
Chicken Pesto Pizza
- 1 (13.8 ounce) tube refrigerated pizza dough
- ¼ cup prepared basil pesto more or less, to taste
- 1 cup cooked shredded chicken
- 2 ½ cups shredded mozzarella cheese divided
- 1 Roma tomato thinly sliced
- ¼ cup fresh julienned or chopped basil loosely packed
- Grated Parmesan cheese for topping optional
- Preheat your oven to 400 degrees F. Spray a 12 inch pizza pan with cooking spray. Unroll dough onto pan and press from center to form dough to pan. Bake for 8 minutes.
- Remove from oven and spread pesto sauce over crust, leaving about an inch on the edge of crust. Top with 2 cups of the shredded cheese, cooked chicken and tomatoes. Sprinkle the remaining ½ cup of shredded cheese evenly over pizza.
- Bake for an additional 5 to 7 minutes or until crust is golden brown and cheese is melted.
- Sprinkle with basil and Parmesan cheese, if desired.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published August 26, 2013. Updated with new photographs and recipe slightly revised October 3, 2016.