Easy Homemade Thin Crust Chicken Pesto Pizza
This easy homemade thin crust chicken pesto pizza combines a crispy, golden-brown crust with aromatic basil pesto, tender chicken, and melted mozzarella for a gourmet weeknight dinner. Ready in under 30 minutes, it's a flavor-packed alternative to takeout.
Ingredients
Ingredients
- 1 lb pizza dough store-bought, room temperature
- 1/2 cup prepared basil pesto or homemade
- 1 cup cooked chicken breast shredded or diced
- 1 cup shredded mozzarella cheese part-skim
- 1/4 cup grated Parmesan cheese for extra flavor
- 1 tbsp olive oil for brushing
- 1/2 cup cherry tomatoes halved, optional
- 1 tsp garlic powder optional
- 1 tsp dried oregano optional
Notes
Storage: Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven or toaster oven for 5-7 minutes to restore crispiness; avoid the microwave to prevent a soggy crust. Make-Ahead Tip: The dough can be stretched and topped, then refrigerated for up to 4 hours before baking. Variations: Swap chicken for grilled shrimp or omit for a vegetarian option. Add spinach or artichokes for extra greens. Use a gluten-free crust for dietary needs. Serving Suggestion: Pair with a simple arugula salad dressed with lemon vinaigrette to cut through the richness.