Pesto Chicken Pizza

Pesto chicken pizza is the gourmet pizza-night move that beats anything from the delivery box. The base trick is the swap: forget red sauce, spread a generous layer of fresh basil pesto right onto the dough, leaving a third-inch border for the crust to puff. The pesto’s olive oil seeps into the dough as it bakes and the basil flavor goes deep into every bite.

The chicken is the part you do ahead. Marinate boneless breast in your favorite Italian dressing for a few hours, then grill or bake until just three-quarters done. Chop into bite-size pieces. The half-cooked chicken finishes in the pizza oven, picking up smoke and char and staying juicy. Sundried tomatoes get reconstituted in boiling water for ten minutes (a step you absolutely shouldn’t skip unless you bought oil-packed), chopped, and scattered across with the chicken. Half the mushrooms go on under the cheese, half on top, then a 375°F (190°C) bake until the crust is golden and the cheese is just turning at the edges.

Pro Tips

• Cook the chicken only three-quarters through. Fully cooked chicken on a pizza dries out in the oven and turns rubbery.
• Reconstitute the sundried tomatoes in boiling water as the directions say. Dry sundrieds straight on the pizza will rehydrate by stealing moisture from the cheese and crust, leaving them tough and the pizza wet.
• Layer the mushrooms half above and half below the cheese for visual effect and to ensure the bottom mushrooms wilt and soften while the top ones brown.
• Brush the dough with olive oil before adding the pesto if your pesto is on the dry side. It builds in extra moisture and flavor.

Variations

• Use sun-dried tomato pesto instead of basil for a deeper, sweeter base.
• Add crumbled goat cheese or fresh mozzarella balls for a more upscale finish.
• Top with arugula tossed in lemon juice and olive oil right after baking for a peppery, fresh contrast.