Mediterranean Pesto Chicken Pizza
This Mediterranean-inspired pizza is fresh, vibrant, and packed with flavor. Creamy pesto replaces traditional tomato sauce, giving the pizza a fragrant, herby base. Topped with juicy grilled chicken, melted mozzarella, Parmesan, and a burst of cherry tomatoes, it’s a simple yet elegant dish that works for weeknight dinners or casual gatherings.
Time: 30 minutes (10 min prep + 20 min cooking)
Serves: 2–3
Ingredients
1 prepared pizza dough (homemade or store-bought)
½ cup pesto sauce (homemade or halal-certified store-bought)
1 cup cooked chicken breast, grilled and sliced
1 ½ cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
¼ cup cherry tomatoes, halved (optional)
Fresh basil leaves, for garnish
Olive oil, for brushing 🫒
Instructions
Prep the Dough
Preheat oven to 220°C (425°F). If using a pizza stone, place it in the oven to preheat.
Roll out the pizza dough on a lightly floured surface to your desired thickness. Place on a pizza stone or baking sheet.
Assemble the Pizza
Brush the dough lightly with olive oil.
Spread pesto evenly over the base, leaving a small border around the edges.
Top with grilled chicken slices, mozzarella, Parmesan, and cherry tomatoes (if using).
Bake the Pizza
Bake for 12–15 minutes, or until the crust is golden and the cheese is melted and bubbly.
Remove from the oven and let it rest for 2–3 minutes.
Finish & Serve
Garnish with fresh basil leaves before slicing.
Serve hot and enjoy with a simple side salad or roasted vegetables.
Serving Idea: Drizzle with extra olive oil or a balsamic glaze for added depth of flavor.
Tips
Crispier crust: Pre-bake the pizza dough for 5 minutes before adding toppings if you like a firmer base.
Even melt: Sprinkle mozzarella evenly across the pizza to avoid clumps and ensure it melts smoothly.
Chicken prep: Use freshly grilled chicken for the best flavor, but leftover rotisserie chicken works too.
Pesto control: Don’t overload with pesto—too much can make the pizza oily. A thin, even layer is best.
Slice before garnish: Add fresh basil after baking so it stays vibrant and doesn’t wilt.
Variations
Cheese Swap: Try feta or goat cheese instead of Parmesan for a tangier Mediterranean touch.
Veggie Boost: Add roasted red peppers, olives, or spinach for extra color and nutrition.
Nutty Twist: Use walnut or almond pesto instead of classic pine nut pesto.
Flatbread Version: Make mini flatbread pizzas for a quick snack or party bites.
Spicy Kick: Sprinkle chili flakes or drizzle chili oil before serving for heat.
Seafood Option: Replace chicken with shrimp or smoked salmon for a different twist.
Q&A
Q: Can I use store-bought pizza dough?
A: Yes, both homemade and store-bought work well. If using store-bought, let it rest at room temperature for 20–30 minutes before rolling so it’s easier to stretch.
Q: Can I make this ahead of time?
A: You can prepare the dough and toppings in advance, but assemble and bake the pizza just before serving for the best texture.
Q: Can I use a different meat?
A: Absolutely. Turkey, beef strips, or even lamb work nicely. For a lighter version, try keeping it vegetarian.
Q: Can I bake this without a pizza stone?
A: Yes. A regular baking sheet works fine—just brush it with olive oil or line it with parchment paper to prevent sticking.
Q: How do I store leftovers?
A: Store slices in an airtight container in the fridge for up to 2 days. Reheat in a hot skillet or oven for the crispiest results.
Nutrition Facts
(per slice, based on 8 slices)
Calories: ~230
Protein: 14g
Fat: 11g
Carbohydrates: 18g
Fiber: 1g
Sugars: 2g
Sodium: ~420mg
(Values are approximate and may vary with dough thickness and toppings.)
Conclusion
This Mediterranean Pesto Chicken Pizza is a fresh, herby twist on a classic favorite. The pesto base gives it an aromatic, savory depth, while the chicken adds lean protein and the cheeses bring a satisfying melt. Cherry tomatoes and basil add bursts of freshness that balance the richness perfectly. It’s quick to make, easy to customize, and guaranteed to be a crowd-pleaser at the table.