Chicken Pesto Pizza With Sun-Dried Tomatoes

Imperial June 2, 2026June 2, 2026

Quick Recipe Version (TL;DR)

Yield: 1 large 12-inch pizza, 4 servings
Prep Time: 20 minutes active, plus 30 minutes oven preheat
Cook Time: 22 minutes
Total Time: 1 hour 12 minutes

Quick Ingredients

1 pound pizza dough, room temperature
1 small boneless, skinless chicken breast, about 8 ounces
1 tablespoon olive oil, divided
1/2 teaspoon kosher salt, divided
1/4 teaspoon black pepper
1/2 cup basil pesto
6 ounces low-moisture mozzarella, shredded
1 ounce fresh mozzarella, torn into small pieces
1/3 cup oil-packed sun-dried tomatoes, drained and thinly sliced
2 tablespoons pine nuts, toasted
2 tablespoons finely grated Parmesan cheese
1 tablespoon fresh basil leaves, torn
1 tablespoon fine cornmeal or semolina, for dusting

Do This

1. Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F for 30 minutes.
2. Season chicken with 2 teaspoons olive oil, 1/4 teaspoon salt, and pepper; grill or sear 4 minutes per side until it reaches 165°F, then rest and slice.
3. Toast pine nuts in a dry skillet over medium-low heat for 3 to 4 minutes, stirring often.
4. Stretch dough into a 12-inch round on a cornmeal-dusted peel or parchment.
5. Spread pesto over the dough, leaving a 1/2-inch border; top with mozzarella, chicken, sun-dried tomatoes, and Parmesan.
6. Bake at 500°F for 10 to 12 minutes, until the crust is browned and the cheese is bubbling.
7. Finish with toasted pine nuts and fresh basil; rest 2 minutes, slice, and serve.

Why You’ll Love This Recipe

Big flavor with simple ingredients: Basil pesto, grilled chicken, sun-dried tomatoes, and toasted pine nuts make every bite savory, fragrant, and a little nutty.
Weeknight-friendly: Use store-bought pizza dough and prepared pesto to keep the prep easy while still getting a fresh, homemade result.
Beautiful texture: You get crisp-chewy crust, tender chicken, melty mozzarella, chewy-sweet tomatoes, and crunchy pine nuts.
Easy to customize: Add vegetables, switch the cheese, or make it spicy without changing the basic method.

Grocery List

Produce: Fresh basil leaves, 1 small garlic clove if making or boosting pesto, optional lemon for finishing
Meat: 1 small boneless, skinless chicken breast, about 8 ounces
Dairy: Low-moisture mozzarella, fresh mozzarella, Parmesan cheese
Pantry: Pizza dough, basil pesto, oil-packed sun-dried tomatoes, pine nuts, olive oil, kosher salt, black pepper, cornmeal or semolina, optional red pepper flakes

Full Ingredients

For the Pizza

1 pound pizza dough, store-bought or homemade, at room temperature for 45 to 60 minutes before stretching
1 tablespoon fine cornmeal or semolina, for dusting the peel or parchment
1/2 cup basil pesto, stirred well
6 ounces low-moisture mozzarella cheese, shredded, about 1 1/2 cups
1 ounce fresh mozzarella, torn into small bite-size pieces, about 1/4 cup
1/3 cup oil-packed sun-dried tomatoes, drained, patted dry, and thinly sliced
2 tablespoons finely grated Parmesan cheese
2 tablespoons pine nuts
1 tablespoon fresh basil leaves, torn, for finishing
1/8 teaspoon red pepper flakes, optional, for finishing

For the Grilled Chicken

1 small boneless, skinless chicken breast, about 8 ounces
2 teaspoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder, optional

For Shaping and Finishing

1 teaspoon olive oil, for brushing the outer crust
1/4 teaspoon kosher salt, for sprinkling on the brushed crust
1 teaspoon fresh lemon juice, optional, for brightening the finished pizza

Chicken Pesto Pizza With Sun-Dried Tomatoes – Closeup

Step-by-Step Instructions

Step 1: Preheat the oven properly

Place a pizza stone, pizza steel, or an inverted heavy baking sheet on the center rack of the oven. Preheat the oven to 500°F for 30 minutes. A very hot surface helps the crust puff, brown, and crisp before the toppings overcook. If your oven only goes to 475°F, use that temperature and add 2 to 3 minutes to the baking time if needed.

Step 2: Bring the dough to room temperature

While the oven preheats, let the pizza dough sit covered at room temperature until soft and relaxed, about 45 to 60 minutes if it came from the refrigerator. If the dough springs back when you try to stretch it, cover it and let it rest for another 10 minutes. Relaxed dough is much easier to shape and gives you a lighter crust.

Step 3: Cook the chicken

Pat the chicken breast dry with paper towels. Rub it with 2 teaspoons olive oil, then season both sides with 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder if using. Heat a grill pan, outdoor grill, or skillet over medium-high heat. Cook the chicken for 4 to 5 minutes per side, depending on thickness, until the center reaches 165°F on an instant-read thermometer.

Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice it thinly across the grain, then cut any long strips into bite-size pieces so the pizza is easy to eat.

Step 4: Toast the pine nuts

Place the pine nuts in a small dry skillet over medium-low heat. Toast for 3 to 4 minutes, stirring or shaking the pan often, until they smell nutty and turn light golden in spots. Transfer them immediately to a plate so they do not keep browning in the hot pan. Set them aside for finishing the pizza after baking.

Step 5: Prepare the toppings

Drain the sun-dried tomatoes well and pat them lightly with a paper towel. This keeps excess oil from weighing down the pizza. Stir the pesto so the oil is evenly mixed in. Keep the shredded mozzarella, fresh mozzarella, sliced chicken, sun-dried tomatoes, and Parmesan within reach before you stretch the dough, because assembly goes quickly once the dough is shaped.

Step 6: Stretch the pizza dough

Lightly dust a pizza peel with 1 tablespoon cornmeal or semolina. If you do not have a peel, place a sheet of parchment paper on the back of a baking sheet and dust it lightly. Gently press the dough into a disk, then stretch it into a 12-inch round, leaving the outer edge slightly thicker for a good crust. Avoid using a rolling pin if you can; hand-stretching preserves more air in the dough.

If the dough sticks, lift an edge and sprinkle a little more cornmeal or semolina underneath. Give the peel or parchment a gentle shake to make sure the dough can move before adding toppings.

Step 7: Add pesto, cheese, chicken, and tomatoes

Spread 1/2 cup basil pesto evenly over the dough, leaving a 1/2-inch border around the edge. Sprinkle on the shredded low-moisture mozzarella, then add small pieces of fresh mozzarella. Arrange the sliced grilled chicken over the cheese, followed by the sliced sun-dried tomatoes. Sprinkle with 2 tablespoons Parmesan. Brush the outer crust with 1 teaspoon olive oil and sprinkle the crust with the remaining 1/4 teaspoon kosher salt.

Step 8: Bake until crisp and bubbling

Carefully slide the pizza onto the preheated stone, steel, or inverted baking sheet. Bake at 500°F for 10 to 12 minutes, rotating the pizza once halfway through if your oven has hot spots. The pizza is ready when the crust is deeply golden around the edges, the bottom is browned, and the cheese is melted and bubbling.

Step 9: Finish and serve

Transfer the pizza to a cutting board and immediately sprinkle it with the toasted pine nuts and torn fresh basil. If you like a brighter finish, drizzle or sprinkle 1 teaspoon fresh lemon juice over the top. Let the pizza rest for 2 minutes so the cheese settles slightly, then slice into 8 pieces and serve warm.

Pro Tips

Do not overload the pesto: Pesto is flavorful and oily, so 1/2 cup is plenty for a 12-inch pizza. Too much can make the center soft.
Use low-moisture mozzarella as the main cheese: Fresh mozzarella tastes wonderful, but too much can release water. A small amount gives creamy pockets without making the pizza soggy.
Add pine nuts after baking: Pine nuts can burn quickly at 500°F, so toast them separately and sprinkle them on at the end.
Slice chicken thinly: Thin pieces warm through quickly in the oven and make the pizza easier to bite.
Check that the dough moves before baking: If the assembled pizza sticks to the peel, lift the edge gently and dust underneath with a little more cornmeal or semolina before transferring.

Variations

Spicy Chicken Pesto Pizza: Add 1/4 teaspoon red pepper flakes to the pesto and finish the baked pizza with another pinch.
Vegetable Pesto Pizza: Replace the chicken with 1 cup roasted zucchini, mushrooms, or bell peppers. Pat roasted vegetables dry before adding them.
Goat Cheese Pesto Pizza: Replace the fresh mozzarella with 2 ounces crumbled goat cheese for a tangier, creamier finish.

Storage & Make-Ahead

Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 375°F for 8 to 10 minutes, or warm slices in a skillet over medium-low heat for 4 to 6 minutes until the crust crisps and the cheese softens. Avoid microwaving if possible, as it tends to make the crust chewy.

To make components ahead, grill the chicken up to 2 days in advance and refrigerate it in an airtight container. The pine nuts can be toasted up to 1 week ahead and stored at room temperature in a sealed container. The dough can be kept refrigerated according to package directions; bring it to room temperature before stretching.

Nutrition (per serving)