Oh yeah – this one’s a flavor bomb.
This Pesto Chicken Pizza with Sun-Dried Tomatoes is like your favorite Italian deli threw a party on a crispy crust. You’ve got juicy chicken, a big swipe of garlicky pesto, and those sweet, tangy sun-dried tomatoes that hit just right. And of course, melty cheese all over the place – because rules are rules.
Essential Ingredients & Tools
For the Chicken
For the Pizza
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
For the Pizza
- 1 lb pizza dough (store-bought or homemade)
- 1/2 cup basil pesto (or sun-dried tomato pesto for variation)
- 1 1/2 cups shredded mozzarella cheese
- 1/3 cup sun-dried tomatoes (oil-packed, drained)
- 4 oz fresh mozzarella, torn into small pieces
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil (for brushing crust)
- Fresh basil leaves (for garnish)
Tools You’ll Need
- Large skillet
- Baking sheet or pizza stone
- Parchment paper (optional, for easier handling)
- Pastry brush (or clean fingers for oiling crust)
- Pizza cutter or sharp knife
Serves: 4 | Prep: 25 min | Cook: 20 min | Total: 45 min
How to Make Pesto Chicken Pizza with Sun-Dried Tomatoes
- Prepare the Chicken
Pat the chicken breasts dry with paper towels—this ensures a crisp sear. Season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder (if using). Heat a skillet over medium-high heat with 1 tbsp olive oil. When the oil shimmers, add the chicken. Sear for 5–7 minutes per side until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before dicing; this allows juices to redistribute (a process called carryover cooking), keeping the meat tender.
- Preheat and Shape the Dough
Place a baking sheet or pizza stone in the oven and preheat to 475°F (245°C). Let the 1 lb pizza dough rest at room temperature for 20 minutes—this relaxes the gluten, making it easier to stretch. On a floured surface or parchment paper, gently stretch the dough into a 12–14-inch circle. Avoid rolling pins; using your hands preserves air pockets for a lighter crust.
- Par-Bake the Crust
Prick the dough all over with a fork to prevent bubbles. Brush the edges with 1 tbsp olive oil for a golden finish. Bake on the preheated sheet for 3–5 minutes until the crust is just set but not fully cooked. This par-baking step creates a moisture barrier, ensuring a crisp base even under toppings.
- Assemble the Pizza
Spread ½ cup pesto evenly over the par-baked crust, leaving a 1-inch border. Layer 1 ½ cups shredded mozzarella first—this acts as a “glue” for toppings. Scatter the diced chicken, ⅓ cup sun-dried tomatoes, and 4 oz torn fresh mozzarella. Finish with ¼ cup grated Parmesan for a salty, umami kick.
- Bake to Perfection
Return the pizza to the oven and bake for 10–13 minutes until the cheese bubbles and the crust edges are deep golden. Rotate the pan halfway for even browning. For a crispier bottom, place the pizza directly on the oven rack for the last 2 minutes.
- Garnish and Serve
Let the pizza cool for 3 minutes—this prevents toppings from sliding off. Top with fresh basil leaves for a bright, herbal note. Slice with a pizza cutter or sharp knife, wiping the blade between cuts for clean edges.
Pro Technique
Why Par-Bake?
Par-baking the crust is the secret to avoiding a soggy center. By partially cooking the dough before adding toppings, you create a thermal barrier that repels moisture from pesto and tomatoes. For extra crispness, preheat your baking sheet—this mimics a pizza stone’s intense heat, jumpstarting crust formation.
Layering for Flavor Harmony
Always layer cheese first (shredded mozzarella acts as a moisture-absorbing base), followed by proteins, then vegetables. This prevents toppings from steaming the crust. For caramelized edges, place fresh mozzarella in small clumps rather than slices—it melts evenly without pooling.
Dough Handling Like a Pro
Cold dough resists stretching and shrinks back. Let it rest covered at room temperature until pliable. If tears occur, patch them by pressing overlapping edges together—the dough’s elasticity will fuse it during baking. For a chewy yet crisp texture, use bread flour in homemade dough; its higher protein content develops more gluten.
Storage & Freshness Guide
Short-Term Storage
Cool leftovers completely, then store in an airtight container with a paper towel to absorb moisture. Refrigerate for up to 3 days. Reheat on a baking sheet at 375°F (190°C) for 8–10 minutes to restore crispness.
Freezing for Longevity
Freeze individual slices on a parchment-lined tray before transferring to a freezer bag. Separate layers with parchment to prevent sticking. Reheat from frozen at 400°F (200°C) for 12–15 minutes—no thawing needed.
Reviving Leftovers
For a restaurant-quality finish, reheat slices in a skillet over medium-low heat with a splash of water and a lid. The steam melts the cheese while the skillet crisps the crust.
Nutrition Profile
This pizza balances indulgence with nourishment, offering a hearty dose of protein and healthy fats from pesto and olive oil.
| Nutrient | Amount per serving |
|---|---|
| Calories | 680 kcal |
| Protein | 38 g |
| Carbohydrates | 65 g |
| Fat | 32 g |
| Fiber | 3 g |
Ingredient Variations and Their Impact
- Sun-Dried Tomato Pesto
- Swap: Replace basil pesto with sun-dried tomato pesto for a deeper, fruitier base.
- Upgrade: Add a teaspoon of smoked paprika to amplify the tomatoes’ natural sweetness.
- Vegan Cheese Blend
- Swap: Use almond-based mozzarella and nutritional yeast instead of dairy cheese.
- Upgrade: Sprinkle with toasted pine nuts for crunch and a buttery contrast.
- Cauliflower Crust
- Swap: Opt for pre-made cauliflower crust to reduce carbs.
- Upgrade: Brush the crust with garlic oil before baking to enhance flavor.
- Italian Sausage
- Swap: Replace chicken with crumbled cooked Italian sausage for a richer, spiced profile.
- Upgrade: Deglaze the sausage pan with white wine and drizzle over the pizza pre-bake.
- Kale Pesto
- Swap: Use kale pesto for a earthier, nutrient-dense sauce.
- Upgrade: Massage the kale with olive oil before blending to soften its texture.
Perfect Pairings
Complementary Dishes
- Arugula Salad with Lemon Vinaigrette: The peppery greens and citrus cut through the pizza’s richness. Toss with shaved Parmesan for extra umami.
- Roasted Garlic Broccolini: Charred edges and mild bitterness balance the pesto’s herbaceousness.
Drinks
- Pinot Grigio: Its crisp acidity and green apple notes complement the pesto’s brightness.
- Sparkling Water with Citrus: A effervescent palate cleanser between bites.
Something Sweet
- Lemon Sorbet: A tart, refreshing finale that resets the palate.
- Dark Chocolate Almond Clusters: Bittersweet cocoa echoes the pine nuts in the pesto.
Pesto Chicken Pizza with Sun-Dried Tomatoes: A Flavor Bomb You Need in Your Life
Make this Pesto Chicken Pizza with Sun-Dried Tomatoes for a crispy, cheesy, flavor-packed meal. Perfect for pizza night—try it tonight!
Ingredients
For the Chicken:
-
2 boneless, skinless chicken breasts
-
1 tbsp olive oil
-
1/2 tsp salt
-
1/4 tsp black pepper
-
1/4 tsp garlic powder (optional)
For the Pizza:
-
1 lb pizza dough
-
1/2 cup basil pesto
-
1 1/2 cups shredded mozzarella cheese
-
1/3 cup sun-dried tomatoes (drained)
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4 oz fresh mozzarella (torn)
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1/4 cup grated Parmesan cheese
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1 tbsp olive oil (for brushing)
-
Fresh basil leaves (for garnish)
Instructions
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Pat chicken dry, season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder (if using), and sear in skillet with 1 tbsp olive oil until 165°F. Rest 5 minutes, then dice.01
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Preheat oven to 475°F with baking sheet inside. Rest 1 lb pizza dough 20 minutes, then stretch into a 12–14-inch circle.02
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Prick dough with fork, brush edges with 1 tbsp olive oil, and par-bake for 3–5 minutes.03
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Spread ½ cup pesto over crust, layer 1 ½ cups shredded mozzarella, chicken, ⅓ cup sun-dried tomatoes, 4 oz torn fresh mozzarella, and ¼ cup grated Parmesan.04
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Bake 10–13 minutes until golden. For crispier crust, place directly on oven rack last 2 minutes.05
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Cool 3 minutes, garnish with fresh basil leaves, and slice.06
