Chicken and Pesto Pizza

Name: Chicken and Pesto Pizza
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 lb (450 g) pizza dough, store-bought or homemade, at room temperature; 2 breasts (300 g) boneless, skinless chicken breast, at room temperature; 1½ tbsp (22 ml) olive oil; to taste kosher salt; to taste freshly ground black pepper; ½ cup (125 ml) fresh basil pesto, homemade or store-bought; 8 oz (225 g) fresh mozzarella, sliced or torn into ½-inch pieces; 8 oz (225 g) cherry tomatoes, halved; 1 tbsp (15 ml) extra-virgin olive oil; ¼ cup (10 g) fresh basil leaves, torn or left whole (optional); 2 oz (60 g) Parmigiano-Reggiano, finely grated (optional) (optional)

From the MyKitchenBank Kitchen

A vibrant, herbaceous pizza featuring tender pan-seared chicken breast, homemade basil pesto, fresh mozzarella, and roasted tomatoes on a crispy-bottomed pizza dough. The pesto serves as the base sauce, creating a bold alternative to traditional red sauce while the high oven heat gives the crust a charred, airy crumb.

Prep: 20 min
Cook: 18 min
Wait: 30 min
Total: 1 hr 8 min
Makes: One 12-inch pizza (2 to 3 slices per person)

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Steps

Before you start

Preheat your oven to 475°F (245°C) for at least 15 minutes; if you have a pizza stone, place it on the middle rack and preheat it as well
Remove the chicken from the refrigerator 15 minutes before cooking so it cooks evenly
If making dough from scratch, prepare and let it rest 2 to 4 hours ahead; otherwise, remove store-bought dough from the fridge 20 minutes before shaping

1
Season and sear the chickenOven 165°F / 75°C
- Pat the chicken breasts dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
- Heat 1.5 tablespoons (22 ml) olive oil in a 9-inch (23 cm) nonstick or cast-iron skillet over medium-high heat until shimmering.
- Place the chicken breasts in the pan and sear for 5 to 6 minutes without moving them, until the bottom is golden brown.
- Flip and cook for another 4 to 5 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- Transfer to a cutting board and let rest for 5 minutes.
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Ready when: Instant-read thermometer reads 165°F (74°C); internal juices run clear
Tip: Do not move the chicken while it sears; moving it prevents a golden, flavorful crust from forming.
2
Shape the dough
- If your pizza stone is in the oven, remove it carefully.
- On a lightly floured surface, stretch or roll the room-temperature pizza dough into a 12-inch (30 cm) round, about ¼ inch (6 mm) thick.
- If using a pizza pan, transfer the dough to the oiled or parchment-lined pan.
- If using a pizza stone, transfer the dough onto a piece of parchment paper and then transfer to the preheated stone (or stretch directly onto a pizza peel and slide onto the stone).
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Ready when: Dough is stretched to 12 inches with even thickness
Tip: If the dough springs back, let it rest for 2 to 3 minutes, then stretch again; this prevents shrinking during baking.
3
Spread pesto base
- Spread the ½ cup (125 ml) basil pesto evenly over the stretched dough, leaving a ½-inch (1 cm) border around the edges for the crust.
- Use an offset spatula or the back of a spoon to distribute it evenly.
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Ready when: Pesto covers the dough surface evenly
Tip: A thin, even layer of pesto prevents a soggy crust; more pesto is not better here.
4
Slice chicken and arrange toppings
- Slice the cooled chicken breasts on the bias into thin strips about ¼ inch (6 mm) thick.
- Arrange the chicken strips in a single layer over the pesto.
- Distribute the halved cherry tomatoes evenly across the pizza.
- Scatter the sliced or torn fresh mozzarella pieces over the chicken and tomatoes, leaving some gaps so cheese can melt into the dough.
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Ready when: All toppings are evenly distributed
Tip: Don't overload the pizza; evenly spaced toppings allow the crust to crisp and the cheese to melt properly.
5
Bake until crust is golden and cheese meltsOven 475°F / 245°C
- Place the pizza in the preheated 475°F (245°C) oven.
- If using a pizza pan or baking sheet, bake for 12 to 14 minutes.
- If using a pizza stone, the pizza may cook faster; check at 10 minutes.
- The crust should be golden brown on the bottom and edges, and the cheese should be bubbly with light browning on the surface.
- The dough should sound hollow when you tap the crust edge.
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Ready when: Crust is golden brown; cheese is bubbly with light brown spots; bottom crust sounds hollow when tapped
Tip: Rotate the pizza 180 degrees halfway through baking if your oven has hot spots (bottom or back hotter than the front).
6
Finish and rest
- Remove the pizza from the oven and drizzle with 1 tablespoon (15 ml) extra-virgin olive oil.
- Scatter the torn fresh basil leaves and grated Parmigiano-Reggiano (if using) over the hot pizza.
- Let rest for 2 minutes on a wire rack or the pan so the crust firms slightly and the cheese sets.
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Ready when: Fresh basil and cheese are scattered; pizza is still hot
Tip: Add the fresh basil after baking, not before, so its delicate flavor and vibrant color are preserved.
7
Slice and serve
- Using a pizza wheel or sharp chef's knife, cut the pizza into 6 or 8 slices.
- Serve immediately on a warmed plate or wooden board.
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Ready when: Pizza is cut into even slices

Good to know

Tips

For a crispier crust with better browning, use a preheated pizza stone or steel. If you don't have one, a preheated cast-iron skillet works well: bake the pizza in the skillet at 475°F (245°C) for 15 to 18 minutes, checking the bottom at 12 minutes to ensure it's not burning.
If making pesto from scratch, blend 2 cups (50 g) fresh basil leaves, ½ cup (50 g) grated Parmigiano-Reggiano, ⅓ cup (80 ml) extra-virgin olive oil, ¼ cup (35 g) pine nuts (or walnuts), 3 cloves garlic (minced), and salt to taste in a food processor or by hand with a mortar and pestle. This yields about ¾ cup (180 ml); refrigerate any leftover pesto in an airtight container for up to 5 days.
Do not use wet mozzarella (such as fresh mozzarella in brine) straight from its package; pat it dry with paper towels first. Excess moisture will steam the crust and prevent it from crisping.
If your kitchen is warm or the dough seems sticky after shaping, place the whole pan in the freezer for 5 to 10 minutes before topping. This gives the crust a better rise and prevents sticking.

Make ahead

You can prepare the pesto and slice the chicken up to 4 hours ahead; store separately in the refrigerator. Shape and refrigerate the pizza dough up to 2 hours ahead (let it come to room temperature for 15 minutes before topping and baking). Do not assemble the final pizza until you are ready to bake.

Storage & reheating

Leftover pizza keeps in an airtight container in the refrigerator for up to 2 days. To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 6 to 8 minutes until the crust is crisp and cheese is warm. You can also reheat individual slices in a skillet over medium heat for 2 to 3 minutes until warmed through. Do not freeze, as the texture of fresh mozzarella and basil degrades significantly after thawing.

Substitutions

fresh basil pesto → sun-dried tomato pesto or arugula pesto. Use the same volume (½ cup / 125 ml) for a different herbaceous base. Sun-dried tomato pesto will add richness; arugula pesto will add peppery notes.
fresh mozzarella → low-moisture mozzarella, shredded. Use 6 oz (170 g) shredded mozzarella instead of fresh. It will brown more deeply and distribute more evenly, creating a crispier top.
cherry tomatoes → sun-dried tomatoes (oil-packed), drained. Use 4 oz (115 g) sun-dried tomatoes, chopped, for a more concentrated, sweet-tangy flavor. They will not release as much moisture.
boneless, skinless chicken breast → grilled chicken breast or store-bought rotisserie chicken. If using rotisserie chicken, shred it and warm it lightly in the skillet before adding to the pizza. Skip the searing step and reduce total time by 10 minutes.