There’s a basil plant on my windowsill that I’ve managed to keep alive for three whole years. It’s my pride and joy. And this pizza is its ultimate destiny. It tastes like the height of summer, even on the dreariest February day. It’s the pizza I make when I want to feel a little fancy without any of the fuss. Bright, herby, and so, so simple.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 15 mins | 12 mins | 27 mins | 2-3 people | Easy |
Why You’ll Love This Recipe
- It’s incredibly fresh and vibrant, a welcome break from heavy tomato sauces.
- Comes together in under 30 minutes. A true weeknight hero.
- Feels elegant and gourmet with minimal effort.
- It’s a brilliant way to use up leftover grilled or rotisserie chicken.
Grab These
- For the Base: 1 lb pizza dough
- For the Sauce: 1/2 cup really good basil pesto (I make my own when the basil is plentiful, but the stuff from the refrigerated section is a great backup)
- For the Toppings:
- 1 cup cooked chicken, shredded or sliced
- 1 1/2 cups shredded mozzarella or 8 oz fresh mozzarella, torn
- 1/4 cup finely grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- For Garnish:
- A handful of fresh basil leaves
- A drizzle of balsamic glaze (optional, but oh-so-good)
Let’s Make It
Crank that oven to 475°F (245°C). Get your dough stretched out on your parchment paper. Here’s a little secret I learned from my Nonna: if you’re using fresh mozzarella, pat the torn pieces dry with a paper towel. It prevents a puddle of cheese water from ruining your beautiful crust.
Now, spread that glorious green pesto all over the dough, leaving a small border for the crust. You want a nice, even layer. Sprinkle about half of the mozzarella over the pesto, then scatter the chicken and cherry tomatoes (cut-side up!) evenly over the top.
Finish with the rest of the mozzarella and that sharp, salty Parmesan. The Parmesan is key—it adds a deep, savory note that plays so well with the bright pesto. Bake for 10-12 minutes, until the crust is golden and the tomatoes have started to blister and wilt.
The final, non-negotiable flourish: as soon as it comes out of the oven, tear those fresh basil leaves over the top. The residual heat will wilt them perfectly and release their incredible aroma. Drizzle with balsamic glaze if you’re feeling fancy. Slice and serve immediately.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 480 kcal |
| Protein | 32g |
| Carbohydrates | 40g |
| Fat | 22g |
| Fiber | 3g |
| Sugar | 5g |
| Note: Values are estimates |
Variations & Add-Ins
- Go Veggie: Lose the chicken and add sliced mushrooms and artichoke hearts instead.
- Creamy Burrata: For a real showstopper, skip the final mozzarella and top the baked pizza with a ball of fresh, creamy burrata.
- A Little Zing: Add some sliced red onion or a sprinkle of red pepper flakes before baking.
Serving Ideas
This pizza is a complete meal in itself. I love it with a simple arugula salad dressed with just lemon juice and olive oil. The peppery greens are a perfect match.
Storage & Reheating
Best eaten fresh, but leftovers will keep for 2 days. Reheat gently in a skillet or toaster oven to preserve the crisp crust. The pesto might darken a bit—that’s totally normal.
My Two Cents
Don’t bake the fresh basil! Adding it after the pizza comes out of the oven is what gives it that vibrant, fresh-picked flavor and gorgeous green color. Baked basil turns black and bitter. We don’t want that.
You Asked, I’m Answering
- My pesto always makes the crust oily. Why? You might be using a pesto with too much oil. Give it a good stir before spreading, and don’t go overboard. A thin, even layer is all you need.
- Can I use sun-dried tomato pesto instead? Yes! It makes a delicious “rossa” version. Just follow the same method.