Basil pesto chicken pizza with sun dried tomatoes is a fresh, vibrant twist on classic pizza that combines the herby punch of pesto, the savory flavor of chicken, and the sweet-tart bite of sun dried tomatoes. This guide will walk you through making this delicious pizza at home, from prepping your ingredients to baking your pizza to perfection. Whether you’re new to homemade pizza or looking to add a gourmet touch to your pizza night, this recipe is approachable and rewarding. Before you begin, ensure you have your ingredients ready and your oven preheated for the best results.
What You’ll Need
- 1 ball of pizza dough (store-bought or homemade, about 12-14 oz)
- 1/2 cup basil pesto (store-bought or homemade)
- 1–1.5 cups cooked chicken breast (shredded or diced)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4–1/3 cup sun dried tomatoes (packed in oil, drained and sliced)
- 1/4 red onion (thinly sliced, optional)
- 1–2 tablespoons olive oil
- 1 tablespoon cornmeal or flour (for dusting)
- Fresh basil leaves (optional, for garnish)
- Salt and pepper to taste
- Baking sheet or pizza stone
- Rolling pin (optional)
- Parchment paper (optional)
Step-by-Step
- Preheat the Oven
Set your oven to 475°F (245°C) at least 30 minutes before baking. If you have a pizza stone, place it in the oven to heat as well. A hot oven ensures a crisp crust. - Prepare the Dough
Remove pizza dough from the fridge and let it rest at room temperature for 30 minutes if chilled. This relaxes the gluten and makes stretching easier. Lightly dust your work surface with flour or cornmeal to prevent sticking. Stretch or roll the dough into a 12-inch round or oval, about 1/4 inch thick. Transfer to a piece of parchment paper or a lightly greased baking sheet. - Add the Pesto
Spread the basil pesto evenly over the pizza dough, leaving a 1/2-inch border around the edges. Use the back of a spoon or a pastry brush for even coverage. - Layer the Cheese
Sprinkle the shredded mozzarella cheese evenly over the pesto. Add the grated Parmesan on top for extra flavor and browning. - Add Chicken and Sun Dried Tomatoes
Distribute the cooked chicken evenly across the pizza. Scatter the sliced sun dried tomatoes over the chicken. If using, add thin slices of red onion for a bit of sharpness and color. - Drizzle and Season
Drizzle 1–2 tablespoons of olive oil over the toppings. Add a pinch of salt and pepper to taste. - Bake the Pizza
Transfer the pizza (with parchment, if using) onto the hot pizza stone or place the baking sheet in the oven. Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbling and starting to brown in spots. If your oven runs hot or cold, check a few minutes early or let it go a minute longer as needed. - Finish and Serve
Remove the pizza from the oven. Let it cool for 2–3 minutes, then scatter fresh basil leaves over the top if desired. Slice and serve hot. Enjoy your basil pesto chicken pizza with sun dried tomatoes!
Common Mistakes
- Using cold dough: Attempting to stretch cold dough often results in tearing or shrinkage. Let it warm up before shaping.
- Overloading toppings: Too much chicken, cheese, or sun dried tomato can make the crust soggy and prevent even cooking.
- Not draining sun dried tomatoes: Oil-packed tomatoes add flavor, but excess oil can pool on the pizza and make it greasy. Pat them dry before adding.
- Skipping preheating: An under-heated oven leads to limp, pale crust. Always preheat thoroughly.
- Uneven cheese coverage: Clumps of cheese melt unevenly and can cause burnt spots or undercooked areas.
Tips
- Homemade pesto: If time allows, make your own pesto for brighter, fresher flavor. Blend fresh basil, garlic, pine nuts, Parmesan, olive oil, and a pinch of salt.
- Rotisserie chicken shortcut: Store-bought rotisserie chicken is a quick, flavorful option for your topping.
- Try different cheeses: Mix in a little fontina, provolone, or goat cheese for extra creaminess or tang.
- Adjust toppings to taste: Add sliced artichoke hearts, roasted red peppers, or a sprinkle of crushed red pepper flakes for variation.
- Use a pizza peel and stone: For the crispiest crust, assemble your pizza on parchment, then slide it onto a preheated stone with a pizza peel.
- Let the pizza rest: Wait a few minutes before slicing to allow cheese to set and toppings to settle.
- Storage: Leftovers keep in the fridge for up to 3 days. Reheat in a 400°F oven for best texture.
Troubleshooting
- My pizza crust is soggy.
Check that you haven’t overloaded toppings, especially wet ingredients. Make sure the oven is fully preheated and bake directly on a stone or preheated steel if possible. If using a baking sheet, move the pizza to the oven rack for the last 2–3 minutes to crisp the bottom. - The cheese isn’t melting evenly.
Spread cheese in a thin, even layer, and consider using freshly grated cheese for better melt. If cheese browns before the crust is done, tent the pizza lightly with foil. - My dough keeps shrinking back when I stretch it.
Let the dough rest at room temperature for 15–30 minutes. If it’s still resistant, cover and let sit another 10 minutes before stretching again. - Sun dried tomatoes are too chewy.
If your tomatoes are very dry, soak them in hot water for 10 minutes, drain, and pat dry before slicing and adding to the pizza. - Pizza sticks to the pan.
Use parchment paper or generously dust your pan or peel with cornmeal or flour to prevent sticking. - The crust is too thick or thin.
Adjust the amount of dough or how much you stretch it. For a thinner crust, use less dough or stretch it further; for a thicker crust, use more dough or keep it compact.
Frequently Asked Questions
- Can I use raw chicken on the pizza?
- No, always use cooked chicken. Raw chicken won’t cook through safely in the time it takes to bake the pizza and can pose a food safety risk.
- Can I make this pizza gluten-free?
- Yes, substitute a gluten-free pizza dough. Most store-bought and homemade gluten-free doughs work well with these toppings.
- What kind of sun dried tomatoes should I use?
- Oil-packed sun dried tomatoes offer richer flavor and a softer texture. If using dry-packed, soak them in hot water first to rehydrate.
- Can I freeze this pizza?
- Yes. Bake the pizza, let it cool completely, then wrap slices tightly and freeze for up to 2 months. Reheat in a hot oven for best texture.
- Is there a dairy-free version?
- Use dairy-free pesto and substitute with your favorite vegan cheese. Check all ingredient labels to confirm they are dairy-free.
- Can I grill this pizza instead of baking?
- Yes! Preheat your grill, oil the grates, and cook dough directly on the grill for 2–3 minutes per side. Add toppings and finish with the lid closed until cheese melts.
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Basil Pesto Chicken Pizza with Sun Dried Tomatoes: Step-by-Step Guide