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Chicken Pesto Pizza With Sun-Dried Tomatoes – Bright, Savory, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Pizza dough: 1 pound (store-bought or homemade), room temperature
  • Pesto: 1/2 to 3/4 cup (homemade or store-bought)
  • Cooked chicken: 1 to 1 1/2 cups, shredded or chopped (rotisserie works great)
  • Sun-dried tomatoes: 1/2 cup, drained and sliced (oil-packed or dry; see notes)
  • Mozzarella: 1 1/2 to 2 cups, shredded (low-moisture melts best)
  • Parmesan: 1/4 cup, freshly grated
  • Red onion: 1/4 small, thinly sliced (optional for bite)
  • Fresh basil: A handful, torn (optional garnish)
  • Olive oil: 1 to 2 teaspoons (for the crust and pan)
  • Cornmeal or flour: For dusting the peel or pan
  • Crushed red pepper flakes: Optional, for heat
  • Salt and black pepper: To taste

Method
 

  1. Preheat the oven: Heat to 475°F (245°C). If you have a pizza stone or steel, place it in the oven while it heats. A hot surface is key for a crisp bottom.
  2. Prep the dough: Let your dough rest at room temperature for 30–45 minutes so it stretches easily. Lightly dust your counter with flour and shape the dough into a 12–14 inch round.
  3. Prep the toppings: Shred the chicken. Slice the sun-dried tomatoes. If using dry-packed tomatoes, soak them in hot water for 5–10 minutes to soften, then pat dry.
  4. Stretch and transfer: Stretch the dough from the center outward, leaving a slight rim. Move it to a cornmeal-dusted peel or an oiled baking sheet.
  5. Sauce it: Spread 1/2 to 3/4 cup pesto over the dough in a thin, even layer. Don’t over-sauce; pesto is rich and can make the crust soggy if too thick.
  6. Add the cheese and toppings: Sprinkle on half the mozzarella, then add chicken and sun-dried tomatoes. Scatter a few thin onion slices if using. Top with remaining mozzarella and the Parmesan. Lightly season with black pepper.
  7. Bake: Slide the pizza onto the hot stone/steel or place the sheet on the middle rack. Bake 10–13 minutes, until the crust is golden and the cheese is bubbling with a few browned spots.
  8. Finish: Brush or drizzle the crust edge with a little olive oil for sheen and flavor. Add fresh basil and a pinch of red pepper flakes if you like heat.
  9. Rest and slice: Let the pizza rest 2–3 minutes so the cheese sets. Slice and serve hot.