Pesto Chicken and Sun-Dried Tomato Pizza

Pesto Chicken and Sun-Dried Tomato Pizza

Hey there, friend! Let’s talk about one of my all-time favorite pizzas—this Pesto Chicken and Sun-Dried Tomato Pizza .

It’s the perfect marriage of creamy pesto, tender chicken, tangy sun-dried tomatoes, and gooey cheese.

Trust me; it’s like every bite gives your taste buds a little party. Whether you’re feeding family or impressing guests, this pizza is easy , delicious , and totally customizable.

Oh, and did I mention? It’s ready in under 30 minutes if you use store-bought dough (shhh… no judgment here).

Ready to make some magic happen?

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Step 1: Prep Your Dough
Start by rolling out your pizza dough on a lightly floured surface until it’s nice and even. If you’re using store-bought dough, let it sit at room temperature for about 10 minutes so it’s easier to work with. Transfer the rolled-out dough onto a baking sheet lined with parchment paper or a preheated pizza stone for an extra crispy crust.

Step 2: Spread That Pesto Love
Grab your favorite jarred or homemade pesto and spread it generously over the dough, leaving a small border around the edges for that golden crust. The pesto adds such a rich, herby flavor that’ll have everyone coming back for seconds.

Step 3: Layer Up Those Toppings
Now comes the fun part! Sprinkle shredded mozzarella evenly across the pesto base, then layer slices of cooked chicken breast. Add chopped sun-dried tomatoes for bursts of sweetness and acidity. Finish with a sprinkle of Parmesan cheese for that umami kick.

Step 4: Bake Until Golden Perfection
Pop your masterpiece into a preheated oven at 450°F (230°C) and bake for 10-12 minutes, or until the crust turns golden brown and the cheese melts into bubbly perfection. Keep an eye on it—you don’t want to burn those precious edges!

Step 5: Garnish and Serve
Once it’s out of the oven, let it cool for a minute before slicing. Top with fresh basil leaves for a pop of color and freshness. Slice it up, grab a napkin (because things are about to get messy), and dig in!

Pro Tips

• Use Fresh Ingredients: While store-bought pesto is convenient, try making your own—it’s simpler than you think and tastes so much better .
• Pre-Cooked Chicken Shortcut: Leftover rotisserie chicken works wonders here. Just shred it up and toss it on!
• Customize Away: Swap the sun-dried tomatoes for roasted red peppers or add artichoke hearts for extra flair.
• Crispier Crust Hack: Brush the edges of the dough with olive oil before baking for a beautifully golden crust.
• Cheese Matters: Use fresh mozzarella for creaminess and grated Parmesan for depth of flavor.

Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat slices in the oven at 375°F (190°C) for 5-7 minutes to revive the crispiness.
• Avoid microwaving unless you’re okay with a softer crust (but why would you do that?).

Print Recipe

Pesto Chicken and Sun-Dried Tomato Pizza

Cooking Method: Baking Cuisine: Italian Delights Courses: Main Courses

Difficulty: Beginner Prep Time 15 mins Cook Time 12 mins Total Time 27 mins

Servings: 4 Calories: 420

Best Season: Suitable throughout the year

Dietary:

Soy Free

Description

This Pesto Chicken and Sun-Dried Tomato Pizza combines vibrant pesto, juicy chicken, and sweet-tangy sun-dried tomatoes atop a cheesy, crispy crust. Perfect for busy weeknights or casual gatherings, it’s as easy as it is delicious.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 pound pizza dough (store-bought or homemade)
• ¹⁄₂ cup prepared basil pesto
• 1 ¹⁄₂ cups shredded mozzarella cheese
• 1 cup cooked chicken breast, sliced or shredded
• ¹⁄₄ cup sun-dried tomatoes, chopped
• ¹⁄₄ cup grated Parmesan cheese
• Fresh basil leaves, for garnish
• Olive oil, optional (for brushing crust)

Instructions

1. Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven while preheating.
2. On a lightly floured surface, roll out the pizza dough into a circle or rectangle about ¼-inch thick. Transfer it to a parchment-lined baking sheet or directly onto the preheated pizza stone.
3. Spread the pesto evenly over the dough, leaving a ½-inch border around the edges.
4. Sprinkle the shredded mozzarella over the pesto, followed by the sliced chicken and chopped sun-dried tomatoes. Top with grated Parmesan cheese.
5. Optional: Lightly brush the exposed crust with olive oil for added crispiness and flavor.
6. Bake in the preheated oven for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
7. Remove from the oven and let it cool for 2-3 minutes. Garnish with fresh basil leaves before slicing and serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 42g15%

Dietary Fiber 2g8%

Sugars 4g

Protein 24g48%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For gluten-free options, use a GF pizza crust.
• Substitute chicken with grilled zucchini or mushrooms for a vegetarian version.
• Always check labels if avoiding specific allergens, especially in pesto.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Pesto pizza, chicken pizza, sun-dried tomato pizza, quick dinner ideas, Italian-inspired recipes