Grilled Chicken Pesto Pizza with Fresh Mozzarella
This grilled chicken pesto pizza combines the vibrant flavors of homemade basil pesto with tender grilled chicken and creamy fresh mozzarella. The result is a restaurant-quality pizza that's surprisingly easy to make at home and ready in just 35 minutes. Perfect for busy weeknights when you want something special without spending hours in the kitchen.
Why This Grilled Chicken Pesto Pizza Works
The magic of this pizza lies in the balance of flavors and textures. Fresh basil pesto provides an herbaceous, garlicky base that's more sophisticated than traditional tomato sauce. The grilled chicken adds protein and a subtle smoky flavor that complements the bright pesto without overpowering it. Using fresh mozzarella instead of pre-shredded cheese creates those beautiful cheese pulls and adds a creamy texture that processed cheese simply can't match.
Temperature control is crucial for achieving that perfect crispy-yet-chewy crust. A high oven temperature of 475°F mimics the conditions of a professional pizza oven, creating rapid heat that crisps the bottom while keeping the interior tender. The pesto acts as a moisture barrier, preventing the crust from becoming soggy, while the cheese creates an insulating layer that keeps the chicken juicy. This combination of techniques results in a pizzeria-quality pizza from your home oven.
💡 Professional Tip
For the best results, let your pizza dough come to room temperature for 30 minutes before rolling. Cold dough is difficult to stretch and springs back, making it nearly impossible to achieve a thin, even crust.
Frequently Asked Questions
You can prepare components ahead: grill the chicken up to 2 days in advance and store refrigerated, make or buy pesto up to a week ahead, and shred cheese the morning of. However, assemble and bake the pizza fresh for best texture. Pre-assembled pizzas become soggy as the pesto releases moisture into the dough.
Absolutely! Quality store-bought pesto works wonderfully and saves time. Look for refrigerated pesto rather than jarred shelf-stable versions for better flavor. If using jarred pesto, enhance it by stirring in fresh minced garlic, extra Parmesan, and a squeeze of lemon juice. You'll need about one cup of pesto for a 12-inch pizza.
A heavy baking sheet works perfectly fine. For best results, preheat the baking sheet in the oven for 10 minutes before adding your pizza. This creates a crispy bottom crust similar to a pizza stone. You can also use an inverted cast iron skillet or a perforated pizza pan. Avoid thin aluminum sheets as they don't retain heat well.
Yes! Grilled shrimp, Italian sausage, or prosciutto all work beautifully with pesto. For a vegetarian version, try roasted vegetables like zucchini, bell peppers, or cherry tomatoes. You could also use leftover rotisserie chicken in a pinch. Just ensure any protein is fully cooked before adding to the pizza.
Look for three signs: the crust should be golden brown with some darker spots, the cheese should be fully melted with small bubbles and light browning, and the edges should be crispy. If you lift a slice, the bottom should be golden and firm, not pale or floppy. Total baking time is typically 12-15 minutes at 475°F.
This pizza pairs beautifully with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or focaccia makes a great appetizer. For drinks, try a crisp Pinot Grigio or Sauvignon Blanc. A Caesar salad is also a classic pairing that complements the Italian flavors without competing with them.
Yes, but texture suffers slightly. Cool completely, then wrap individual slices tightly in plastic wrap and aluminum foil. Freeze up to 2 months. Reheat from frozen in a 375°F oven for 15-18 minutes. Avoid microwaving as it makes the crust rubbery. For best quality, eat fresh or refrigerate for up to 3 days.
Store leftover pizza in an airtight container or wrapped tightly in aluminum foil in the refrigerator for up to 3 days. To reheat, place slices in a preheated 350°F oven for 8-10 minutes until heated through and crispy. Alternatively, reheat in a covered skillet over medium-low heat for 5-7 minutes to restore crispiness to the bottom crust.
Recipe Troubleshooting Guide
Soggy Crust
Problem: The pizza crust becomes wet and doesn't crisp up properly, especially in the center.
Solution: Use less pesto (a thin layer is sufficient) and make sure your oven is fully preheated to 475°F. If using fresh mozzarella, pat it dry with paper towels before adding to remove excess moisture. Consider par-baking the crust for 3-4 minutes before adding toppings, or use a pizza stone preheated for at least 30 minutes.
Dry Chicken
Problem: The grilled chicken pieces become dry and tough after baking on the pizza.
Solution: Use chicken that's slightly undercooked initially, as it will continue cooking on the pizza. Slice chicken into thicker pieces (about ½ inch) to retain moisture. Toss chicken pieces lightly in olive oil before adding to pizza. Cover chicken completely with cheese to protect it from direct heat and seal in moisture.
Burnt Crust Edges
Problem: The outer crust burns before the center is fully cooked.
Prevention: Lower oven temperature to 450°F if your oven runs hot. Shield the crust edges with strips of aluminum foil halfway through baking. Place the pizza on a lower oven rack to reduce top heat exposure. Brush crust with olive oil instead of butter, as butter burns more easily at high temperatures.
Uneven Cheese Melting
Problem: Some areas have perfectly melted cheese while others remain barely melted.
Recovery: Shred cheese into uniform small pieces for even melting. Distribute cheese evenly across the entire pizza surface. Let fresh mozzarella come to room temperature before using. If needed, switch to broiler for the final 1-2 minutes, watching constantly, to finish melting cheese in stubborn spots.
Pesto Turns Dark
Problem: The bright green pesto becomes dark or brownish during baking.
Prevention: This is normal oxidation from heat exposure. To minimize it, add a thin layer of cheese over the pesto before adding other toppings. Use fresh, bright green pesto rather than older, oxidized pesto. For presentation, garnish the finished pizza with fresh basil leaves and a small drizzle of fresh pesto after baking.
Flavor Balance Issues
Too Sweet: If the pesto tastes too sweet, add a pinch of salt and a squeeze of fresh lemon juice to balance the flavors.
Too Salty: If too salty from the pesto and cheese combination, add more chicken and use unsalted butter on the crust instead of salted.
Bland: If the overall flavor is bland, add more garlic to the crust, increase Parmesan, and finish with red pepper flakes and fresh cracked black pepper.
Selecting the Best Ingredients for Your Pizza
The quality of your ingredients directly impacts the final result. For the chicken, choose boneless, skinless breasts and grill them yourself for the best flavor and texture. Season generously with salt, pepper, and Italian herbs before grilling to medium heat. The char marks add visual appeal and a subtle smokiness that complements the pesto. If you're short on time, rotisserie chicken from the grocery store works well - just remove the skin and slice the breast meat.
Cheese selection makes or breaks this pizza. Fresh mozzarella (the kind packed in water) provides superior flavor and texture compared to low-moisture mozzarella. It has a creamy, delicate taste and melts beautifully into those Instagram-worthy cheese pulls. Pat it dry before shredding to remove excess moisture. For the Parmesan, buy a wedge and grate it fresh rather than using pre-grated. The difference in flavor is remarkable, and freshly grated Parmesan melts better and adds authentic Italian flavor.
Essential Ingredient Notes
- Pizza Dough: Let store-bought dough sit at room temperature for 30 minutes before using - this relaxes the gluten and makes it much easier to stretch. If making homemade, a 24-hour cold fermentation in the refrigerator develops better flavor and creates a more digestible crust with better texture.
- Fresh Basil Pesto: Quality pesto should be bright green with visible basil texture, not brown or paste-like. If making your own, blanch basil leaves for 5 seconds before blending to preserve the bright green color. Store-bought works great - just choose refrigerated over jarred for better flavor and add extra Parmesan if needed.
- Fresh Mozzarella: Look for mozzarella balls packed in water or brine. These should feel soft and springy, not rubbery. Before using, drain well and pat dry with paper towels to remove excess moisture that could make your pizza soggy. Tear or cut into pieces for rustic presentation, or shred for even melting.
Mastering the Perfect Pizza Technique
Achieving restaurant-quality results at home requires attention to a few key techniques. First, your oven must be fully preheated - and I mean really preheated. Set it to 475°F and let it heat for at least 20 minutes, even after it signals it's reached temperature. This ensures your oven walls, racks, and pizza stone (if using) are thoroughly heated. The intense heat creates rapid initial cooking that crisps the bottom before moisture from toppings can make it soggy.
When assembling your pizza, less is more with the pesto - a thin, even layer is sufficient. Think of it as painting a canvas rather than frosting a cake. Too much pesto overwhelms the other flavors and adds excess moisture. Layer your toppings strategically: pesto first as a flavor base, then chicken for protein, and finally cheese on top to seal everything in and create that beautiful golden finish. Don't overload with toppings, as this prevents proper cooking and makes the pizza difficult to slice and eat.
The Secret to Crispy Crust
The difference between soggy and crispy crust comes down to heat management and moisture control. Always use the lowest oven rack position to expose the bottom crust to maximum heat. If using a baking sheet, preheat it for 10 minutes before adding your pizza. Create a moisture barrier by leaving a 1-inch border of dough without sauce - this crust edge crisps up beautifully and provides structure. Finally, let your finished pizza rest for 2-3 minutes before slicing. This allows the cheese to set slightly and prevents all the toppings from sliding off when you cut it.
Grilled Chicken Pesto Pizza with Fresh Mozzarella
📋 Ingredients
For the Pizza
- 1 cup fresh basil pestoUse refrigerated pesto for best flavor, or make homemade with fresh basil, pine nuts, Parmesan, garlic, and olive oil
- 2 tablespoons olive oilExtra virgin olive oil adds richness to the crust edge
- 2 cloves garlic, mincedMix with olive oil for aromatic garlic-brushed crust
- 1/4 teaspoon red pepper flakesOptional, adds a subtle kick of heat
For the Toppings
- 1 pound pizza doughStore-bought or homemade, brought to room temperature for 30 minutes
- 2 cups cooked grilled chicken breast, slicedAbout 2 medium breasts, grilled with Italian seasoning and sliced into 1/2-inch pieces
- 2 cups fresh mozzarella cheese, shreddedUse fresh mozzarella packed in water, drained and patted dry
- 1/2 cup Parmesan cheese, gratedFreshly grated from a wedge for best flavor and melting
- Fresh basil leaves for garnishTear fresh basil over hot pizza for aromatic finish
- Salt and black pepper to tasteSeason chicken layer before adding cheese
Instructions
Prepare Dough and Pesto Base
Preheat your oven to 475°F and position the rack in the lowest position. On a lightly floured surface, roll out the pizza dough into a 12-inch circle, rotating frequently to maintain an even thickness. Transfer the dough to a pizza stone, baking sheet, or pizza pan. Using a spoon, spread the basil pesto evenly over the dough surface, leaving a 1-inch border around the edges for the crust. The pesto layer should be thin but complete.
Season and Add Chicken
In a small bowl, mix the olive oil with minced garlic. Using a pastry brush, brush this mixture around the exposed crust edge for extra flavor. Arrange the sliced grilled chicken pieces evenly over the pesto layer, distributing them so each slice will have chicken. Season the chicken layer with a pinch of salt, freshly ground black pepper, and red pepper flakes if desired.
Add Cheese Layers
Sprinkle the shredded mozzarella cheese evenly over the chicken and pesto, making sure to cover all the toppings. The cheese will melt and seal in the flavors while protecting the chicken from drying out. Finish by sprinkling the grated Parmesan cheese over the mozzarella for added flavor and a golden finish.
Bake to Golden Perfection
Carefully transfer the pizza to the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling with light brown spots. Watch carefully during the final minutes to prevent burning. Remove from the oven and let the pizza rest for 2-3 minutes to allow the cheese to set slightly. Tear fresh basil leaves over the top, slice into 8 pieces, and serve immediately while hot.
Recipe Notes & Tips
Storage
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in a 350°F oven for 8-10 minutes to restore crispiness, or use a covered skillet over medium-low heat. Avoid microwaving as it makes the crust rubbery. Pizza can be frozen for up to 2 months when wrapped tightly in plastic wrap and aluminum foil.
Serving Suggestions
Serve this pizza with a simple arugula salad dressed with lemon vinaigrette, or pair it with roasted vegetables. For drinks, a crisp white wine like Pinot Grigio or Sauvignon Blanc complements the pesto beautifully. For a casual dinner, serve with garlic knots or focaccia as an appetizer. This pizza is perfect for game day, casual dinner parties, or family pizza night.
Variations
Try different proteins like grilled shrimp, Italian sausage, or prosciutto. For vegetarian options, use roasted red peppers, sun-dried tomatoes, or artichoke hearts. Add a drizzle of balsamic glaze after baking for sweetness, or sprinkle with toasted pine nuts for extra texture. You can also use a mix of mozzarella and fontina cheese for a richer, more complex flavor profile.