Fresh basil pesto is the star of this Chicken Pesto Pizza. Bright, herb-forward pesto pairs beautifully with tender chicken, ripe tomato slices, and tangy feta on a crisp, homemade crust. This version updates an older recipe by swapping frozen dough for my preferred homemade pizza crust and by using a hot pizza stone for a crispier base.
If you prefer the convenience of frozen bread dough, it still works well: thaw, roll, and par-bake for about 10 minutes before adding toppings. For a noticeably better crust, though, preheat a pizza stone in the lower third of a very hot oven (500°F or as hot as your oven allows) for at least 30 minutes. The preheated stone gives a quick burst of heat that helps the crust brown and crisp evenly.
I first tried this pizza at a friend’s house. They make homemade pizza every Friday and often invent combinations that are hard to beat. The pesto-and-chicken combination stood out, so I recreated it at home, refined the crust, and began making it regularly. Use the ingredient amounts to taste—pesto and toppings are easy to adjust, making this pizza adaptable to what you have on hand.
Below is the recipe card with ingredient suggestions, step-by-step instructions, and nutrition details. Tips for variations and serving ideas follow the recipe.
Recipe Card
Chicken Pesto Pizza
Ingredients
- ½ Batch Perfect Pizza Crust —unless you want to make two pizzas
- Fresh basil pesto
- Cooked, shredded or cubed chicken
- Sliced tomatoes (cherry, vine, or Roma work well)
- Feta cheese crumbled
Instructions
- Place a pizza stone in the lower third of the oven and preheat the oven to 500°F (260°C) for at least 30 minutes. The hot stone helps create a crisp, well-browned crust.
- Shape the dough on a lightly floured surface and transfer it to a pizza peel or a sheet of parchment dusted with semolina or cornmeal. For extra flavor, you can brush the crust edge lightly with olive oil and sprinkle a little garlic salt.
- Spread an even layer of basil pesto across the dough, leaving a small rim for the crust. Arrange tomato slices on top to your liking, then scatter the cooked chicken evenly over the surface. Finish by crumbling feta cheese over the pizza.
- Slide the pizza onto the preheated pizza stone (or place the parchment and pizza onto a baking sheet). Bake until the crust is golden and the edges are browned, and the toppings are heated through—about 8 to 12 minutes, depending on oven temperature and stone heat.
- Remove the pizza and let it rest for 5 minutes before slicing. Allowing it to rest helps the cheese set slightly and makes slicing easier.
Nutrition
Notes & Tips
Use as much or as little pesto as you like—this pizza is very forgiving and can be adapted to your taste. If you want a lighter dairy option, swap the feta for reduced-fat cheese or a sprinkle of Parmesan. For added texture, finish with a handful of arugula after baking or a drizzle of extra-virgin olive oil.
If using frozen dough, thaw it completely, roll it out, and par-bake on a hot stone or baking sheet for about 10 minutes before adding toppings. Preheating the stone is the main factor that improves crust crispness, so give it time to heat thoroughly.
Leftover pizza keeps well in the refrigerator for 2–3 days; reheat in a hot oven or on a skillet to revive the crust.