Pesto Chicken Pizza
A delicious homemade pizza topped with flavorful basil pesto, tender cooked chicken, mozzarella cheese, and fresh tomatoes. Perfect for a quick and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
1 pizza dough ball (about 12 inches in diameter), store-bought or homemade
1/3 cup basil pesto
1 cup cooked chicken breast, shredded or diced
1 1/2 cups shredded mozzarella cheese
1 medium tomato, thinly sliced
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
Fresh basil leaves for garnish (about 8 leaves)
Instructions
Preheat the oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.
On a lightly floured surface, roll out the pizza dough into a 12-inch circle.
Transfer the rolled dough onto a parchment paper-lined baking sheet or a pizza peel if using a pizza stone.
Brush the olive oil evenly over the surface of the dough.
Spread the basil pesto evenly over the dough, leaving about a 1/2-inch border around the edges.
Sprinkle half of the shredded mozzarella cheese over the pesto layer.
Distribute the cooked chicken pieces evenly on top of the cheese.
Arrange the tomato slices evenly over the chicken.
Sprinkle the remaining mozzarella cheese over the tomatoes.
Season the pizza with dried oregano, salt, and black pepper.
If using a pizza stone, slide the pizza (with parchment paper) onto the hot stone in the oven. Otherwise, place the baking sheet in the oven.
Bake for 12 to 15 minutes, or until the crust is golden and the cheese is melted and bubbly.
Remove the pizza from the oven and let it cool for 2 minutes.
Garnish with fresh basil leaves before slicing and serving.