Crispy Pesto Chicken Pizza Recipe with Mozzarella

We make pizza on Friday nights, and while there’s a handful of favorites, I love trying new combinations. This pesto chicken pizza stands out for its balance of savory, salty, and bright flavors. The pesto brings aromatic basil and garlic, feta adds a salty tang, kalamata olives contribute depth, and the red onion gives just the right bite. The recipe is flexible—swap or add toppings to match what you have on hand.

Table of Contents

• Why You’ll Love This Pizza
• Ingredient Overview
• How to Make Pesto Chicken Pizza
• Substitutions & Variations
• Storage, Freezing, & Reheating
• What to Serve With This Pizza
• Frequently Asked Questions
• Pesto Chicken Pizza Recipe
• More Pizza Recipes for Pizza Night

Why You’ll Love This Pizza

• Hearty and filling for a satisfying meal
• Packed with bold, balanced flavors
• Easy to customize with pantry or fridge staples
• An excellent way to use leftover cooked chicken

Ingredient Overview

A quick glance at the essentials before the recipe:

• Pesto: Use fresh refrigerated pesto if possible; it has brighter color and flavor and drizzles easily.
• Chicken: Cooked rotisserie chicken or chopped leftovers make this fast—about 1 cup is ideal.
• Cheese: A shredded pizza blend provides melting power; add about 1/3–1/2 cup crumbled feta for a salty contrast.
• Olives: Kalamata are my first choice for their briny, fruity flavor; canned black olives or Castelvetrano work too.

How to Make Pesto Chicken Pizza

Step 1: Prep the Dough

If making dough from scratch, plan for rise time. A quick no-knead dough works well; if using store-bought dough, let it rest and come to room temperature as directed.

Step 2: Shape and Prepare

Preheat the oven as high as it will safely go—targeting 525–550°F. Grease a large pizza pan with olive oil and, if you like, sprinkle a little cornmeal for texture. Press the dough into the pan, stretching gently to an even thickness and leaving room at the edges for a crust.

Step 3: Add Toppings

Brush the dough with olive oil and, if desired, a light sprinkle of garlic salt around the rim for extra flavor. Spread a thin layer of pesto in the center, leaving a border for the crust. Add shredded pizza cheese, then scatter the cooked chicken, sliced kalamata olives, thinly sliced red onion, and crumbled feta.

Step 4: Bake

Bake the pizza for about 12–15 minutes, or until the crust is golden and the cheese is melted and bubbling. Oven temperatures vary, so watch closely toward the end of cooking.

Step 5: Finish and Serve

Let the pizza rest for 3–5 minutes before slicing. Drizzle with extra pesto to taste, slice, and enjoy.

Substitutions & Variations

• Gluten-Free: Use a gluten-free pizza crust or crust mix.
• Dairy-Free: Try a plant-based shredded cheese alternative and skip the feta, or use a dairy-free feta-style crumble when available.
• Extra Vegetables: Add sun-dried tomatoes, sliced fresh tomatoes, capers, baby spinach, or marinated artichoke hearts.
• Different Cheeses: Swap feta for goat cheese or sprinkle a little Parmesan after baking for nuttiness.
• With Tomato Sauce: If you prefer a saucier base, spread a thin layer of tomato sauce under the cheese before adding pesto or switch pesto for sauce entirely.

Storage, Freezing, & Reheating

• Refrigerator: Cool slices completely, then store in an airtight container or wrapped in foil or plastic wrap for 3–4 days.
• Freezer: Wrap individual cooled slices tightly in plastic wrap and foil, then place in a freezer-safe container or bag for up to 2 months.
• Reheat: Reheat slices in an air fryer or toaster oven for a crisp crust, or warm in the oven at 375°F until heated through. The microwave works for speed but can soften the crust.

What to Serve With This Pizza

• Air fryer buffalo wings or another favorite appetizer
• A crisp side salad with lemon or vinaigrette
• Classic Caesar salad with homemade dressing
• Caprese salad with fresh tomatoes and basil
• A tangy dipping sauce for the crust, such as ranch or flavored yogurt dip