Basil pesto chicken pizza is a vibrant, flavorful twist on classic pizza, pairing the herbaceous zing of pesto with savory chicken and tangy sun-dried tomatoes. But what if you don’t have sun-dried tomatoes, or simply want to try something different? This guide will walk you through making a delicious basil pesto chicken pizza, complete with smart, tasty substitutions for sun-dried tomatoes. Whether you’re making pizza for a weeknight dinner or a special gathering, you’ll learn how to craft a pie that bursts with flavor and satisfies every craving.
What You’ll Need
- 1 pound pizza dough (store-bought or homemade)
- 1/2 cup basil pesto (store-bought or homemade)
- 1 to 1 1/2 cups cooked chicken breast, sliced or shredded
- 1–1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1/4 to 1/3 cup sun-dried tomatoes or a substitute (see below)
- 1–2 tablespoons olive oil
- 1 small red onion, thinly sliced (optional)
- Fresh basil leaves (optional, for garnish)
- Cornmeal or flour (for dusting)
- Baking sheet or pizza stone
- Rolling pin
- Oven preheated to 475°F (245°C)
Sun-Dried Tomato Substitutions:
- Roasted red peppers: Jarred or homemade, sliced thin
- Cherry tomatoes: Halved and roasted until slightly shriveled
- Oven-roasted grape tomatoes: Intensifies flavor, mimics the chewy texture
- Marinated artichoke hearts: Chopped coarsely
- Olives: Kalamata or green, sliced (for a briny touch)
Step-by-Step
- Prepare the Ingredients:
– If using raw chicken, cook it first: season with salt, pepper, and a drizzle of olive oil, then grill, bake, or sauté until cooked through (internal temp 165°F/74°C). Cool slightly, then slice or shred.
– If using a sun-dried tomato substitute, prep as follows:- Roasted red peppers: Drain, pat dry, and slice thin.
- Cherry or grape tomatoes: Toss with olive oil, salt, and roast at 400°F (205°C) for 20–25 minutes, until wrinkled and concentrated.
- Artichoke hearts or olives: Drain and chop as needed.
- Preheat Your Oven:
– Set to 475°F (245°C). Place a pizza stone in the oven if you have one; otherwise, use a baking sheet. - Shape the Pizza Dough:
– On a lightly floured surface, roll or stretch the dough into a 12-inch round or oval. If sticky, dust with flour or cornmeal. - Prepare the Pizza Base:
– Transfer dough to a parchment-lined baking sheet or a pizza peel dusted with cornmeal.
– Brush edges lightly with olive oil for a golden crust. - Spread the Pesto:
– Spoon basil pesto over the crust, spreading evenly and leaving a 1/2-inch border. - Add Cheese and Toppings:
– Sprinkle mozzarella and parmesan cheese over pesto.
– Distribute cooked chicken evenly.
– Scatter your sun-dried tomato substitute (e.g., roasted peppers, roasted tomatoes, artichokes, or olives) over the top.
– Add optional red onion slices for extra flavor. - Bake the Pizza:
– Slide the pizza (with parchment) onto the hot stone or place the baking sheet in the oven.
– Bake for 10–14 minutes, until the crust is golden and cheese is bubbling and browned in spots. - Finish and Serve:
– Remove from oven and let cool for 3–5 minutes.
– Garnish with fresh basil leaves if desired.
– Slice and serve hot.
Common Mistakes
- Overloading the pizza: Too many toppings can make the crust soggy and prevent even cooking. Stick to a moderate amount of each topping for best results.
- Using watery substitutes: If you substitute with fresh tomatoes or roasted peppers, drain them well. Excess moisture can lead to a limp crust.
- Underbaking the crust: Pulling the pizza too soon results in a doughy base. Wait for the edges to turn deeply golden and the cheese to bubble.
- Skipping the preheat: A hot oven is crucial for a crisp crust. Always preheat to at least 475°F (245°C).
- Not resting the pizza after baking: Cutting too soon can cause cheese and toppings to slide off. Let it rest a few minutes first.
Tips
- Homemade pesto: Freshly made pesto elevates the flavor. Blend basil, garlic, pine nuts, parmesan, olive oil, salt, and a squeeze of lemon for a zesty sauce.
- Make ahead: Roast your substitute vegetables a day in advance and store in the fridge for quick assembly.
- Use a pizza stone: For the crispiest, most pizzeria-like crust, bake on a preheated stone.
- Balance flavors: Sun-dried tomatoes are tangy and sweet. If substituting, add a pinch of salt or a drizzle of balsamic glaze to mimic their depth.
- Customize protein: Try grilled shrimp or tofu for a pescatarian or vegetarian version—just keep seasonings simple to let the pesto shine.
- Storage: Leftover pizza keeps well in the fridge for up to 3 days. Reheat in a hot oven or skillet for best texture.
- Gluten-free option: Use a gluten-free pizza crust or flatbread to accommodate dietary needs.
Troubleshooting
- Crust is soggy: Make sure all toppings are well-drained and oven is fully preheated. Consider par-baking the crust for 3–5 minutes before adding toppings.
- Pizza sticks to the pan: Use parchment paper or sprinkle cornmeal on your peel/baking sheet before adding dough.
- Pesto burns: Spread pesto in a thin, even layer. If it still browns too quickly, try lowering the rack in your oven.
- Cheese isn’t browning: Move pizza to a higher oven rack for the last 2–3 minutes or turn on the broiler briefly (watch closely).
- Pizza is too bland: Taste your pesto and toppings before assembling. Add a pinch of salt or a light drizzle of finishing olive oil after baking if needed.
- Chicken dries out: Use freshly cooked, just-cooled chicken and avoid overbaking. Adding chicken under the cheese can help keep it moist.
Frequently Asked Questions
- What’s the best substitute for sun-dried tomatoes on this pizza?
- Roasted red peppers or roasted cherry tomatoes work best. They offer similar sweetness and a chewy bite, and are easy to prepare or buy jarred.
- Can I use raw chicken on pizza?
- No, always use fully cooked chicken for pizza to ensure food safety and even cooking. Slice or shred before adding as a topping.
- Can I freeze basil pesto chicken pizza?
- Yes. Bake, cool completely, then wrap slices tightly and freeze for up to 2 months. Reheat from frozen in a hot oven for best results.
- How do I keep the crust from getting soggy with veggie substitutes?
- Drain and pat dry all vegetables well before topping. For fresh tomatoes, roast or sauté to remove excess liquid before using.
- What cheese works best for pesto chicken pizza?
- Mozzarella is classic for melt and stretch, but adding parmesan or a bit of fontina or provolone gives extra flavor.
- Can I make this pizza vegetarian?
- Absolutely! Omit the chicken and add extra veggies or a plant-based protein like marinated tofu or tempeh.
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Basil Pesto Chicken Pizza with Sun-Dried Tomatoes Substitution