12 Delicious Chicken Pesto Pizza Creative Twists

Unleash your culinary creativity with our roundup of 12 Delicious Chicken Pesto Pizza Creative Twists! Perfect for those nights when you crave something effortlessly gourmet yet comforting, these recipes blend the classic flavors of chicken and pesto with unexpected twists that’ll delight your taste buds. Whether you’re a pizza purist or an adventurous eater, there’s a slice here with your name on it. Let’s dive in!

Grilled Chicken Pesto Pizza with Sun-Dried Tomatoes

Last summer, I stumbled upon this incredible combination of flavors at a tiny pizzeria in Brooklyn, and I’ve been obsessed with recreating it at home ever since. There’s something about the smoky grilled chicken paired with the vibrant pesto and the tangy sun-dried tomatoes that just screams summer to me.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tbsp olive oil
  • 1/2 cup warm water
  • 1 tsp active dry yeast
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup olive oil
  • Salt to taste
• For the topping:
  • 1 cup grilled chicken, sliced
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 cup shredded mozzarella cheese

Instructions

1. In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 minutes until frothy.
2. In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour.
4. Preheat your grill to medium-high heat (about 450°F) and your oven to 475°F.
5. Roll out the dough on a floured surface to your desired thickness. Grill each side for 2 minutes to get those beautiful char marks.
6. Spread the pesto evenly over the crust. Top with grilled chicken, sun-dried tomatoes, and mozzarella cheese.
7. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and golden.
8. Let the pizza cool for a few minutes before slicing. This helps the toppings set and makes for cleaner slices.

Biting into this pizza, you’ll first notice the crispiness of the crust, followed by the creamy pesto and the smoky chicken. For an extra touch, drizzle a little more pesto on top before serving or add a sprinkle of red pepper flakes for heat.

Chicken Pesto Pizza with Artichoke Hearts and Feta

Remember those lazy summer evenings when you just want something delicious without spending hours in the kitchen? That’s exactly how I felt when I first whipped up this Chicken Pesto Pizza with Artichoke Hearts and Feta. It’s become my go-to for a quick yet gourmet dinner that never fails to impress.

Ingredients

• For the crust:
  • 1 pre-made pizza dough (16 oz)
  • 1 tbsp olive oil
• For the pesto sauce:
  • 1/2 cup basil pesto
• For the toppings:
  • 1 cup cooked chicken, shredded
  • 1/2 cup artichoke hearts, drained and chopped
  • 1/2 cup feta cheese, crumbled

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s hot enough for a crispy crust.
2. Roll out the pizza dough on a floured surface to your desired thickness. Tip: A thinner crust will be crispier.
3. Brush the dough with olive oil to prevent it from getting soggy once the toppings are added.
4. Spread the basil pesto evenly over the dough, leaving a small border for the crust.
5. Distribute the shredded chicken and chopped artichoke hearts over the pesto.
6. Sprinkle the crumbled feta cheese on top. Tip: For extra flavor, add a pinch of black pepper over the toppings.
7. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is slightly melted.
8. Let the pizza cool for a couple of minutes before slicing. Tip: This helps the toppings set and makes slicing easier.

Every bite of this pizza is a delightful mix of creamy pesto, tender chicken, and tangy feta, with the artichoke hearts adding a lovely texture. Serve it with a side of arugula salad for a complete meal that’s both satisfying and refreshing.

Spicy Chicken Pesto Pizza with Jalapeños

Nothing beats the thrill of experimenting with flavors in the kitchen, especially when it leads to a creation as bold and vibrant as this Spicy Chicken Pesto Pizza with Jalapeños. I remember the first time I decided to throw caution to the wind and top my pizza with jalapeños; the result was nothing short of spectacular, and it’s been a staple in my home ever since.

Ingredients

• For the crust: 1 1/2 cups all-purpose flour, 1 tsp salt, 1 tsp sugar, 1 tbsp olive oil, 1/2 cup warm water, 1 packet (2 1/4 tsp) active dry yeast
• For the pesto: 2 cups fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/2 cup olive oil, 1/3 cup pine nuts, 3 garlic cloves, salt to taste
• For the topping: 1 cup cooked chicken (shredded), 1/2 cup sliced jalapeños, 1 cup shredded mozzarella cheese, 1/2 cup sliced red onions

Instructions

1. Preheat your oven to 475°F (245°C) to ensure it’s hot enough for a crispy crust.
2. In a small bowl, dissolve the sugar in warm water, then sprinkle the yeast on top. Let it sit for 5 minutes until frothy.
3. Combine the flour and salt in a large bowl. Add the yeast mixture and olive oil, stirring until a dough forms. Tip: If the dough is too sticky, add a little more flour.
4. Knead the dough on a floured surface for about 5 minutes until smooth. Place it in a greased bowl, cover, and let it rise in a warm place for 1 hour.
5. While the dough rises, blend all pesto ingredients in a food processor until smooth. Tip: For a smoother pesto, add more olive oil.
6. Roll out the dough on a floured surface to your desired thickness. Transfer to a baking sheet.
7. Spread the pesto evenly over the dough, then top with shredded chicken, jalapeños, red onions, and mozzarella cheese.
8. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly. Tip: For an extra crispy crust, bake directly on the oven rack.

Right out of the oven, this pizza is a masterpiece of textures—crispy crust, creamy pesto, and the juicy crunch of jalapeños. Serve it with a cold beer to balance the heat, or slice it into strips for a fun, shareable appetizer.

Chicken Pesto Pizza with Roasted Red Peppers

Nothing beats the aroma of freshly baked pizza wafting through the kitchen, especially when it’s topped with vibrant pesto and succulent chicken. I remember the first time I tried adding roasted red peppers to my chicken pesto pizza; it was a game-changer, adding a sweet, smoky depth that perfectly complements the herby pesto.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 cup warm water (110°F)
  • 1 tbsp olive oil
• For the topping:
  • 1/2 cup basil pesto
  • 1 cup cooked chicken, shredded
  • 1/2 cup roasted red peppers, sliced
  • 1 1/2 cups mozzarella cheese, shredded

Instructions

1. In a large bowl, combine the flour, sugar, salt, and yeast.
2. Add the warm water and olive oil to the dry ingredients, stirring until a dough forms. Tip: The water should be warm to the touch but not hot, as it can kill the yeast.
3. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 475°F and lightly grease a pizza pan or baking sheet.
6. Roll out the dough on a floured surface to fit your pan, then transfer it to the prepared pan.
7. Spread the pesto evenly over the dough, leaving a small border for the crust.
8. Top with shredded chicken, roasted red peppers, and mozzarella cheese. Tip: For extra flavor, you can sprinkle a little garlic powder over the toppings before baking.
9. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Tip: Rotate the pizza halfway through baking to ensure even cooking.

Out of the oven, this pizza is a masterpiece of textures—crispy crust, creamy pesto, tender chicken, and the juicy burst of roasted red peppers. Serve it with a side of arugula salad dressed in lemon vinaigrette for a refreshing contrast.

BBQ Chicken Pesto Pizza with Caramelized Onions

Deliciously combining the smoky sweetness of BBQ sauce with the fresh, herby punch of pesto, this BBQ Chicken Pesto Pizza with Caramelized Onions is a game-changer for pizza night at my house. I stumbled upon this combo during a desperate fridge clean-out, and now it’s a requested favorite.

Ingredients

• For the crust:
  • 1 pre-made pizza dough (16 oz)
  • 1 tbsp olive oil
• For the toppings:
  • 1/2 cup BBQ sauce
  • 1/2 cup pesto
  • 2 cups shredded cooked chicken
  • 1 large onion, thinly sliced
  • 1 tbsp butter
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 425°F (220°C). Tip: A hot oven is key for a crispy crust.
2. Roll out the pizza dough on a floured surface to your desired thickness. Transfer to a greased baking sheet.
3. Brush the dough with olive oil to prevent sogginess from the toppings.
4. In a skillet over medium heat, melt the butter and add the sliced onions. Cook, stirring occasionally, for about 15 minutes until golden and caramelized.
5. Spread BBQ sauce evenly over the dough, followed by pesto, leaving a small border for the crust.
6. Top with shredded chicken, caramelized onions, mozzarella, and Parmesan cheese.
7. Bake for 15-20 minutes, or until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.
8. Let the pizza sit for 5 minutes before slicing. Tip: This helps the toppings set and makes slicing easier.

Amazingly, every bite of this pizza offers a perfect balance of flavors and textures—smoky, sweet, cheesy, and crispy. Try serving it with a side of arugula salad tossed in lemon vinaigrette for a fresh contrast.

Chicken Pesto Pizza with Goat Cheese and Arugula

Craving something that’s a delightful mix of hearty and fresh? I recently whipped up this Chicken Pesto Pizza with Goat Cheese and Arugula on a whim, and it’s quickly become a favorite in my household. The combination of savory chicken, creamy goat cheese, and peppery arugula on a crispy crust is just unbeatable.

Ingredients

• For the crust:
  • 1 pre-made pizza dough (16 oz)
  • 1 tbsp olive oil
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/4 cup pine nuts
  • 1/2 cup grated Parmesan cheese
  • 2 garlic cloves
  • 1/2 cup olive oil
  • Salt to taste
• For the toppings:
  • 1 cup cooked chicken, shredded
  • 1/2 cup goat cheese, crumbled
  • 1 cup arugula

Instructions

1. Preheat your oven to 450°F (232°C). If you have a pizza stone, place it in the oven to heat up as well.
2. Roll out the pizza dough on a floured surface to your desired thickness. For a crispier crust, roll it thinner.
3. Brush the dough with 1 tbsp of olive oil to prevent it from getting soggy once the toppings are added.
4. In a food processor, combine basil leaves, pine nuts, Parmesan cheese, garlic, and salt. Pulse while slowly adding olive oil until the pesto reaches a smooth consistency.
5. Spread the pesto evenly over the prepared pizza dough, leaving a small border for the crust.
6. Evenly distribute the shredded chicken over the pesto layer.
7. Sprinkle crumbled goat cheese over the chicken.
8. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese has melted.
9. Remove the pizza from the oven and immediately top with fresh arugula. The residual heat will slightly wilt the arugula, enhancing its flavor.

So there you have it—a pizza that’s bursting with flavors and textures, from the creamy goat cheese to the crisp arugula. Try serving it with a drizzle of balsamic glaze for an extra touch of sweetness that complements the savory toppings perfectly.

Buffalo Chicken Pesto Pizza with Blue Cheese

Mmm, there’s nothing like the bold flavors of buffalo chicken meeting the creamy, tangy embrace of blue cheese on a crispy pizza crust. I stumbled upon this combo during a game night, and let’s just say, it was a touchdown! Perfect for those who love a little heat with their cheat day.

Ingredients

• For the crust:
  • 1 pre-made pizza dough (16 oz)
  • 1 tbsp olive oil
• For the sauce:
  • 1/2 cup buffalo sauce
  • 1/4 cup pesto
• For the toppings:
  • 2 cups shredded cooked chicken
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup crumbled blue cheese
  • 1/4 cup diced red onion

Instructions

1. Preheat your oven to 425°F (220°C). Tip: A hot oven is key for a crispy crust.
2. Roll out the pizza dough on a floured surface to your desired thickness. Transfer to a greased baking sheet.
3. Brush the dough with olive oil to prevent sogginess. Tip: This step adds a golden finish to your crust.
4. Mix buffalo sauce and pesto in a bowl, then spread evenly over the dough.
5. Top with shredded chicken, followed by mozzarella and blue cheese. Sprinkle red onion on top.
6. Bake for 15-18 minutes, or until the crust is golden and cheese is bubbly. Tip: Rotate the pizza halfway for even cooking.

The first bite delivers a crunch, followed by the spicy kick of buffalo and the rich, moldy notes of blue cheese. Try drizzling extra buffalo sauce on top for an Instagram-worthy finish!

Chicken Pesto Pizza with Mushrooms and Spinach

Delicious doesn’t even begin to describe this Chicken Pesto Pizza with Mushrooms and Spinach. I stumbled upon this combination during a lazy Sunday fridge clean-out, and it’s been a staple in my kitchen ever since. The vibrant pesto paired with the earthy mushrooms and fresh spinach creates a symphony of flavors that’s hard to resist.

Ingredients

• For the crust:
  • 1 pre-made pizza dough (16 oz)
  • 1 tbsp olive oil
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup olive oil
  • Salt to taste
• For the toppings:
  • 1 cup cooked chicken, shredded
  • 1 cup mushrooms, sliced
  • 1 cup fresh spinach
  • 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 425°F (220°C). Tip: A hot oven ensures a crispy crust.
2. Roll out the pizza dough on a floured surface to your desired thickness. Brush with 1 tbsp olive oil to prevent sogginess.
3. In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse while slowly adding 1/2 cup olive oil until smooth. Season with salt. Tip: Fresh pesto beats store-bought any day!
4. Spread the pesto evenly over the dough, leaving a small border for the crust.
5. Top with shredded chicken, mushrooms, spinach, and mozzarella cheese. Tip: Distribute toppings evenly for the perfect bite every time.
6. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.

Now, the first word of your introduction must begin with the letter ‘N’. Never has a pizza so simple tasted so gourmet. The crust is perfectly crisp, the pesto adds a fresh herby note, and the melted mozzarella brings it all together. Try serving it with a side of arugula salad for a complete meal.

Mediterranean Chicken Pesto Pizza with Olives

Every time I think about combining the vibrant flavors of the Mediterranean with the comfort of pizza, I can’t help but get excited. This Mediterranean Chicken Pesto Pizza with Olives is my go-to when I want something that’s both hearty and fresh. It’s a dish that brings back memories of summer dinners with friends, where the conversation flows as freely as the wine.

Ingredients

• For the crust: 1 pre-made pizza dough (16 oz), 1 tbsp olive oil
• For the pesto: 2 cups fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/3 cup pine nuts, 2 garlic cloves, 1/2 cup olive oil, Salt to taste
• For the toppings: 1 cup cooked chicken breast (shredded), 1/2 cup sliced black olives, 1 cup shredded mozzarella cheese, 1/4 cup sun-dried tomatoes (chopped)

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s hot enough for a crispy crust.
2. Roll out the pizza dough on a floured surface to your desired thickness. Tip: For a crispier crust, roll it thinner.
3. Brush the dough with 1 tbsp olive oil to prevent it from getting soggy once toppings are added.
4. In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse while slowly adding olive oil until smooth. Season with salt to taste.
5. Spread the pesto evenly over the prepared dough, leaving a small border for the crust.
6. Evenly distribute the shredded chicken, olives, sun-dried tomatoes, and mozzarella cheese over the pesto.
7. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.
8. Let the pizza cool for a few minutes before slicing. Tip: This allows the cheese to set, making it easier to cut.

Combining the crunch of the crust with the creamy pesto and the tangy olives creates a symphony of textures and flavors. Serve it with a side of arugula salad dressed in lemon vinaigrette for a complete meal that’s as beautiful as it is delicious.

Chicken Pesto Pizza with Pineapple and Bacon

This summer, I found myself craving something that combined the comfort of pizza with the freshness of pesto and a hint of sweetness. That’s how this Chicken Pesto Pizza with Pineapple and Bacon came to life in my kitchen. It’s a playful twist on traditional flavors that’s perfect for those warm evenings when you want something satisfying yet light.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 cup warm water (110°F)
  • 1 tbsp olive oil
• For the topping:
  • 1/2 cup basil pesto
  • 1 cup cooked chicken, shredded
  • 1/2 cup pineapple chunks
  • 4 slices bacon, cooked and crumbled
  • 1 1/2 cups shredded mozzarella cheese

Instructions

1. In a large bowl, combine the flour, salt, and sugar. Stir in the yeast until well mixed.
2. Add the warm water and olive oil to the dry ingredients. Mix until a dough forms. Tip: The water should be warm to the touch but not hot, to activate the yeast properly.
3. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
4. Preheat your oven to 425°F. Roll out the dough on a floured surface to your desired thickness. Tip: For a crispier crust, roll it thinner.
5. Spread the pesto evenly over the dough, leaving a small border for the crust.
6. Top with shredded chicken, pineapple chunks, crumbled bacon, and mozzarella cheese.
7. Bake for 15-20 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Tip: Rotate the pizza halfway through baking for even cooking.

Vibrant and bursting with flavors, this pizza is a delightful mix of savory and sweet. The crisp crust with the gooey cheese and the freshness of the pesto make every bite exciting. Serve it with a side of arugula salad dressed in lemon vinaigrette to complement the richness of the pizza.

Chicken Pesto Pizza with Zucchini and Eggplant

Yesterday, I found myself staring at a fridge full of summer veggies and a craving for something cheesy and comforting. That’s how this Chicken Pesto Pizza with Zucchini and Eggplant came to life—a perfect blend of fresh and hearty that’s become a new favorite in my house.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup warm water
  • 1 tbsp olive oil
  • 1 tsp active dry yeast
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 2 tbsp pine nuts
  • 1 garlic clove
• For the toppings:
  • 1 cup cooked chicken, shredded
  • 1 small zucchini, thinly sliced
  • 1 small eggplant, thinly sliced
  • 1 cup shredded mozzarella cheese

Instructions

1. In a large bowl, mix flour and salt for the crust. In a separate bowl, dissolve yeast in warm water and let sit for 5 minutes until frothy. Tip: The water should be around 110°F—too hot can kill the yeast.
2. Add the yeast mixture and olive oil to the flour. Stir until a dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
3. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour, or until doubled in size.
4. Preheat your oven to 425°F. Punch down the dough and roll it out on a floured surface to your desired thickness. Tip: For a crispier crust, roll it thinner.
5. For the pesto, blend basil, Parmesan, olive oil, pine nuts, and garlic in a food processor until smooth. Spread evenly over the rolled-out dough.
6. Top the pesto with shredded chicken, zucchini, eggplant slices, and mozzarella cheese. Tip: Slicing the veggies thin ensures they cook evenly.
7. Bake for 15-20 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

Perfectly crispy crust meets the creamy pesto and tender veggies in every bite. Try serving it with a side of arugula salad for a fresh contrast.

Chicken Pesto Pizza with Sweet Corn and Avocado

This summer, I found myself craving something that combines the freshness of pesto with the heartiness of pizza, leading me to create this Chicken Pesto Pizza with Sweet Corn and Avocado. It’s a dish that brings together the best of both worlds, perfect for those warm evenings when you want something satisfying yet light.

Ingredients

• For the crust: 1 pre-made pizza dough (16 oz), 1 tbsp olive oil
• For the pesto sauce: 1 cup fresh basil leaves, 1/4 cup grated Parmesan cheese, 1/4 cup olive oil, 1/4 cup pine nuts, 2 garlic cloves
• For the toppings: 1 cup cooked chicken breast (shredded), 1/2 cup sweet corn (kernels), 1 avocado (sliced), 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 425°F (220°C) and lightly grease a pizza pan with olive oil.
2. Roll out the pizza dough on a floured surface to your desired thickness, then transfer it to the prepared pan.
3. In a food processor, combine basil, Parmesan cheese, olive oil, pine nuts, and garlic cloves. Blend until smooth to make the pesto sauce.
4. Spread the pesto sauce evenly over the pizza dough, leaving a small border for the crust.
5. Top the pizza with shredded chicken, sweet corn, and sliced avocado, then sprinkle with mozzarella cheese.
6. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
7. Let the pizza cool for 5 minutes before slicing to allow the toppings to set.

With its crispy crust, creamy avocado, and the fresh punch of pesto, this pizza is a delightful twist on traditional flavors. Serve it with a side of arugula salad for an extra touch of freshness.

Conclusion

Feast your eyes on these 12 Delicious Chicken Pesto Pizza Creative Twists, each offering a unique take on a classic favorite. Whether you’re in the mood for something traditional or adventurous, there’s a recipe here to satisfy every craving. We’d love to hear which one tops your list—drop a comment below and don’t forget to share your pizza passion on Pinterest!