Introduction

Oh, remember those nights when dinner felt like a mountain to climb? You’re tired, the kids are hungry, and the thought of cooking a full meal just makes you want to order takeout again. Well, I’ve got just the thing to rescue your evening! This Chicken Pesto Pizza is an absolute lifesaver – it’s ridiculously simple, bursting with flavor, and honestly, it feels like a gourmet treat without all the fuss. It’s the kind of recipe that makes you feel like a culinary superstar, even if you only have 20 minutes to spare. Get ready to fall in love!

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, you can have this on the table in under 30 minutes!
Easy: No fancy techniques here, just layering delicious ingredients. Perfect for beginners!
Giftable: Okay, maybe not the whole pizza, but you could totally make a smaller version for a potluck or a new parent treat!
Crowd-pleasing: Even the pickiest eaters will devour this. The pesto is a flavor bomb that’s universally loved.

Ingredients

Here’s what you’ll need to whip up this delightful pizza. I always keep a few of these on hand for spontaneous pizza nights!

1 store-bought refrigerated pizza dough or homemade pizza dough: This is your shortcut to success! Find it in the dairy aisle of your grocery store.
1/2 cup pesto sauce: Store-bought is perfectly fine, or if you’re feeling ambitious, a homemade pesto is divine.
1 cup rotisserie chicken or shredded chicken: Hello, convenience! Rotisserie chicken is a weeknight warrior.
3/4 cup ricotta cheese: This adds a lovely creaminess and a mild, tangy flavor that balances the pesto.
2 cups fresh mozzarella ciliegine balls or shredded fresh mozzarella cheese: Ciliegine are those cute little balls. They melt beautifully!
1 cup grape tomatoes, halved (optional): For a pop of freshness and color.
Olive oil (optional for crust): Just a little brush for that extra golden, crispy edge.

How to Make It

Alright, let’s get this pizza party started! It’s so straightforward, you’ll be amazed.

Preheat Your Oven: Get your oven nice and hot. Follow the instructions on your pizza dough package, or aim for around 400-425°F (200-220°C). A hot oven is key for a good crust!
Prep Your Dough: Lightly flour your work surface or a pizza peel. Gently stretch or roll out your pizza dough to your desired thickness and shape. If you’re using a pizza peel, give it a good dusting of flour or cornmeal so the pizza slides off easily.
Spread the Pesto: Grab a spoon and spread that vibrant pesto sauce all over the dough. Leave about a half-inch border around the edge for your crust – that’s where the magic happens!
Add the Chicken: Sprinkle the shredded chicken evenly over the pesto layer.
Dollop the Ricotta: Now, take spoonfuls of ricotta cheese and dot them around over the chicken. Don’t worry about spreading it perfectly; those little pockets of creamy goodness are delicious.
Pile on the Mozzarella: Generously scatter the fresh mozzarella balls or shredded mozzarella over everything. This is what will get all melty and bubbly and hold all those wonderful flavors together.
Toss in Tomatoes (If Using): If you’re adding tomatoes, scatter those lovely halved grape tomatoes over the cheese. They add a burst of sweetness.
Olive Oil Boost (Optional): For an extra-crispy and golden crust, brush a little olive oil around the edges of the dough.
Bake to Perfection: Carefully slide your pizza into the preheated oven. Bake for about 10-15 minutes, or until the crust is golden brown and the cheese is melted and beautifully bubbly. Keep an eye on it; ovens can be so different!
Cool and Slice: Once it’s out of the oven, let it cool for just a few minutes. This helps everything set up so you don’t have toppings sliding off when you slice. Then, slice it up and serve! Enjoy your masterpiece!

Substitutions & Additions

This pizza is already fantastic, but feel free to get creative! Here are some ideas:

Veggies: Roasted red peppers, sautéed spinach, caramelized onions, or even some sun-dried tomatoes would be delicious additions.
Cheese: A sprinkle of grated Parmesan or a dollop of goat cheese would be lovely.
Spice: A pinch of red pepper flakes sprinkled on top before baking adds a little kick.
Herbs: Fresh basil leaves torn and sprinkled on top after baking are divine.
Pesto Variations: If you don’t have traditional basil pesto, a sun-dried tomato pesto or a spinach-artichoke dip could be fun alternatives.

Tips for Success

A few little tricks to make your pizza even more amazing:

Don’t Overload: While it’s tempting to pile everything on, too many toppings can make the crust soggy.
Hot Oven: Make sure your oven is fully preheated. A hot oven cooks the crust quickly and evenly.
Room Temp Dough: If your dough feels really stiff, let it sit on the counter for about 15-20 minutes before stretching. It makes it much more pliable.
Prep Ahead: You can shred your chicken and halve your tomatoes a day in advance to make assembly even faster on pizza night.

How to Store It

Leftovers are rare in my house, but if you happen to have any:

Let the pizza cool completely before storing.
Wrap it tightly in plastic wrap or store it in an airtight container in the refrigerator.
It’s best enjoyed within 2-3 days. Reheat slices in the oven or a toaster oven for the crispiest results.

FAQs

Got a few questions buzzing around? I’ve got you covered!

Q: Can I use pre-shredded mozzarella?

A: Absolutely! While fresh mozzarella melts beautifully, pre-shredded will work just fine. Just be sure it’s 100% mozzarella for the best melt.

Q: What if I don’t have ricotta cheese?

A: If you’re out of ricotta, you can skip it, or try dolloping with small amounts of cottage cheese or even a creamy mascarpone if you have it on hand for a similar creamy effect.

Q: Can I make this on a grill?

A: Yes! Grilling pizza can give it a wonderful smoky flavor. You’ll want to get your grill nice and hot, cook the dough directly on the grates for a bit first, then add toppings and close the lid to melt the cheese.

Quick & Easy Chicken Pesto Pizza

A simple and flavorful chicken pesto pizza recipe that's perfect for busy weeknights, ready in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Servings 4 slices

Equipment

Oven preheated to 400-425°F (200-220°C)
Pizza Peel optional, dusted with flour or cornmeal
work surface lightly floured
Spoon
Knife
Cutting board

Ingredients

Main ingredients

1 package store-bought refrigerated pizza dough or homemade pizza dough Find it in the dairy aisle of your grocery store.
0.5 cup pesto sauce Store-bought is perfectly fine, or if you're feeling ambitious, a homemade pesto is divine.
1 cup rotisserie chicken or shredded chicken Rotisserie chicken is a weeknight warrior.
0.75 cup ricotta cheese This adds a lovely creaminess and a mild, tangy flavor that balances the pesto.
2 cups fresh mozzarella ciliegine balls or shredded fresh mozzarella cheese Ciliegine are those cute little balls. They melt beautifully!
1 cup grape tomatoes halved (optional). For a pop of freshness and color.
olive oil optional for crust. Just a little brush for that extra golden, crispy edge.

Instructions

Preheat your oven to around 400-425°F (200-220°C). Follow the instructions on your pizza dough package.
Lightly flour your work surface or a pizza peel. Gently stretch or roll out your pizza dough to your desired thickness and shape. If using a pizza peel, dust it with flour or cornmeal.
1 package store-bought refrigerated pizza dough or homemade pizza dough
Spread pesto sauce all over the dough, leaving about a half-inch border for the crust.
1 package store-bought refrigerated pizza dough or homemade pizza dough
Sprinkle the shredded chicken evenly over the pesto layer.
1 package store-bought refrigerated pizza dough or homemade pizza dough
Dot spoonfuls of ricotta cheese over the chicken.
1 package store-bought refrigerated pizza dough or homemade pizza dough
Generously scatter the fresh mozzarella balls or shredded mozzarella over everything.
1 package store-bought refrigerated pizza dough or homemade pizza dough
If using, scatter the halved grape tomatoes over the cheese.
1 package store-bought refrigerated pizza dough or homemade pizza dough
For an extra-crispy crust, brush a little olive oil around the edges of the dough.
1 package store-bought refrigerated pizza dough or homemade pizza dough
Carefully slide the pizza into the preheated oven and bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Let the pizza cool for a few minutes before slicing and serving.

Notes

Make sure your oven is fully preheated. If your dough feels stiff, let it sit on the counter for 15-20 minutes before stretching. You can shred your chicken and halve your tomatoes a day in advance.