Dinner

Pesto Chicken Pizza Recipe

Byanna orden February 18, 2026February 18, 2026

Introduction

This Pesto Chicken Pizza combines vibrant basil pesto with tender chicken and savory artichokes, creating a flavorful twist on a classic favorite. Ready in just 20 minutes, it’s perfect for a quick and delicious homemade meal.

A round pizza with a thick, golden-brown crust sits on a white plate against a white marbled texture. The first layer is a rich green pesto sauce spread evenly on the base. On top, there is a melted white cheese layer, slightly bubbly and creamy. Scattered across the pizza are chunks of light brown grilled chicken and pale yellow artichoke hearts, both with a slight roasted texture. Bright green fresh basil leaves are placed in the center and a few smaller leaves around, adding a fresh contrast. The pizza looks warm and appetizing with a mix of soft and crispy textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup pesto basil sauce
1 12-inch pre-baked pizza crust
2 cups cooked chicken breast strips
1 6-ounce jar artichoke hearts, drained
½ cup shredded fontina cheese

Instructions

Step 1: Preheat the oven to 425°F (220°C).
Step 2: Place the pre-baked pizza crust on a baking sheet or pizza stone.
Step 3: Spread the pesto sauce evenly over the crust.
Step 4: Top with the cooked chicken strips and chopped artichoke hearts.
Step 5: Sprinkle shredded fontina cheese evenly over the toppings.
Step 6: Bake in the preheated oven for 8–10 minutes until the cheese is bubbly and golden.
Step 7: Let the pizza rest for 2 minutes, then slice and serve hot.
Step 8 (Optional): Garnish with fresh basil or a drizzle of olive oil for extra flavor.

Tips & Variations

Use fresh pesto or make your own for a brighter, fresher flavor.
Try substituting fontina cheese with mozzarella or provolone for a different cheese profile.
Add thinly sliced red onions or sun-dried tomatoes for added texture and taste.

Storage

Store any leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat slices in a warm oven or toaster oven to keep the crust crisp and the cheese melty.

How to Serve

The image shows a pizza with three main layers on a white plate over a white marbled surface. The bottom layer is a golden-brown crust that is thick and slightly bubbly around the edges. On top of the crust is a layer of dark green pesto sauce spread evenly, giving a textured look. The next layer is melted white cheese, scattered with small browned spots where it bubbled during baking. Arranged on the cheese are pieces of grilled artichoke hearts and chicken chunks, both light beige with a slightly charred, seasoned surface. Lastly, fresh bright green basil leaves are placed in the center and a few smaller leaves spread around as garnish. The overall look is colorful, fresh, and nicely balanced. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of cooked chicken strips?

It’s best to use cooked chicken to ensure it’s fully cooked and safe to eat. Using raw chicken would require pre-cooking before adding it to the pizza to avoid food safety issues.

What if I don’t have a pizza stone?

A baking sheet works perfectly for this recipe. Just place the pizza crust directly on the sheet and bake as directed.

Pesto Chicken Pizza Recipe

★★★★★

4.9 from 102 reviews

Author: anna
Total Time: 18 minutes
Yield: 6 servings 1x

Description

A quick and flavorful Pesto Chicken Pizza featuring a pre-baked crust topped with savory pesto basil sauce, tender cooked chicken strips, artichoke hearts, and melted fontina cheese, perfect for a delicious and easy weeknight meal.

Ingredients

Scale

Pizza Base

1 12 inch pre-baked pizza crust

Toppings

½ cup pesto basil sauce
2 cups cooked chicken breast strips
1 6 ounce jar artichoke hearts, drained and chopped
½ cup shredded fontina cheese

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the ideal cooking temperature for melting cheese and baking the pizza evenly.
Prepare Base: Place the 12-inch pre-baked pizza crust on a baking sheet or pizza stone, which will provide a crisp and sturdy foundation for the toppings.
Spread Pesto: Evenly spread ½ cup of pesto basil sauce over the surface of the pizza crust, making sure to cover the entire base for maximum flavor.
Add Chicken and Artichokes: Distribute 2 cups of cooked chicken breast strips and the chopped artichoke hearts over the pesto-covered crust for a hearty, satisfying topping.
Sprinkle Cheese: Generously sprinkle ½ cup of shredded fontina cheese across the toppings, which will melt beautifully during baking to bind all ingredients.
Bake Pizza: Place the assembled pizza in the preheated oven and bake for 8 to 10 minutes, or until the fontina cheese is bubbly and has a golden hue.
Rest and Serve: Remove the pizza from the oven and let it rest for 2 minutes to allow the cheese to set slightly, then slice and serve hot for the best taste and texture.
Optional Garnish: Add a fresh touch by garnishing with fresh basil leaves or a light drizzle of olive oil before serving.

Notes

Use a pre-baked crust to reduce overall cooking time and ensure a crispy base.
Cook chicken breast strips ahead to streamline pizza assembly.
Artichoke hearts should be well-drained and chopped for even distribution.
Fontina cheese melts smoothly and has a mild, creamy flavor ideal for this pizza.
Optional garnishes like fresh basil or olive oil add extra aroma and enhance presentation.
For a crispier crust, use a pizza stone if available.
Letting the pizza rest after baking helps prevent burning when slicing.

Prep Time: 8 minutes
Cook Time: 10 minutes
Category: Pizza
Method: Baking
Cuisine: Italian

Keywords: Pesto Chicken Pizza, Pesto Pizza, Chicken Pizza, Easy Pizza Recipe, Quick Dinner, Italian Pizza, Artichoke Pizza

anna orden

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