Roasted Garlic Chicken Pesto Pizza

Roasted Garlic Chicken & Mozzarella Pizza with Homemade Basil Pesto on

I’ve been yearning to make a completely new pizza recipe for weeks. Something I’ve never made before– not the typical Hawaiian pizza, gorgonzola apple pizza (fave!), or BBQ chicken pizza that graces our table every Friday night. No, no. Something unique to us with fresh flavors and lots of cheese. Of course cheese.

This roasted garlic chicken pesto pizza came to me when we were out to dinner the other week. I ordered a mushroom and pesto flatbread and had an OMG moment (you know the kind) and the next day I made my favorite homemade pesto, combined it with leftover chicken, mozzarella cheese, my easy pizza dough, and enough roasted garlic to keep my breath… aromatic.

The resulting pizza was all sorts of green and fabulous.

Roasted Garlic Chicken & Mozzarella Pizza with Homemade Basil Pesto on

Even Kevin, notorious for “just plain cheese pizza please,” loved it. I think what really makes the pizza so special is the homemade basil pesto and all the roasted garlic rubbed on the pizza crust. Your breath will be amazing and you’re welcome.

Speaking of homemade basil pesto, here is a 2nd post I created detailing exactly how I make it. Two posts in one today, everyone!

The BEST Homemade Basil Pesto with tasty variations!

PS: you need roasted garlic for the pizza and the homemade pesto, so make sure you have enough. And you can thank me later for how amazing your kitchen will smell. I’m convinced there is no greater smell than roasting garlic in the oven. Maybe homemade brownies. Maybe.

Roasted Garlic and Chicken

Homemade Pizza Dough

Let’s talk homemade pizza crust. I’ve been making this pizza dough every week for the past 3 years. And there’s many reasons why I always go back to it:

  • The recipe is perfect for bread beginners
  • Only 6 ingredients required
  • Most of the time is hands-off
  • Crisp edges & fluffy interior
  • So, so flavorful.

It’s simply the best homemade pizza crust. I always use Red Star Platinum in my pizza dough because I have the best results when I use this yeast. The Platinum line is fantastic; its careful formula strengthens your dough and makes making working with yeast simple. For this pizza dough, I use only enough yeast to get the job done; I do not like pizza dough to taste “yeasty.” (Professional terms here, of course.)

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions!

Homemade Pizza Dough Video Tutorial

Roasted Garlic Chicken Mozzarella Pizza with Homemade Basil Pesto

Roasted Garlic Chicken & Mozzarella Pizza with Homemade Basil Pesto

If you like pesto and you like pizza… and don’t mind a little roasted garlic on your breath… then you have to try my new pizza recipe. Nothing but simple, fresh ingredients mingling together to produce a pizza that is anything but ordinary!

Homemade Pizza Recipes


Roasted Garlic Chicken Pesto Pizza

  • Author: Sally
  • Prep Time: 2 hours, 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: one 12-inch pizza
  • Category: Pizza
  • Method: Baking
  • Cuisine: Italian


My pizza dough recipe makes enough for two 12-inch pizzas. Toppings listed are enough for one 12-inch pizza. Freeze the rest of the pizza dough for another time.


  • 1/2 recipe homemade pizza dough
  • 12 teaspoons olive oil
  • 23 cloves roasted garlic, finely chopped
  • 1/3 cup (80ml) Homemade Basil Pesto (or variations listed in that recipe or store-bought)
  • 1 cup cooked and shredded chicken breast (about one 8-ounce breast)
  • 1 and 1/2 cups (6oz or 168g) shredded mozzarella cheese
  • optional: fresh basil for topping


  1. Prepare pizza dough through step 5, including preheating the oven to 475°F (246°C). Cover the shaped dough lightly with plastic wrap and allow it to rest as the oven preheats.
  2. To prevent the pizza toppings from making your pizza crust soggy, brush the shaped dough lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling.  Top the dough evenly with garlic, then spread the pesto on top. Add the chicken then sprinkle on the cheese.
  3. Bake pizza for 12-15 minutes. Remove from the oven and top with fresh basil, if desired. Slice hot pizza and serve immediately.
  4. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months. See pizza crust recipe for instructions on freezing the pizza dough.


  1. If not using an instant yeast, rise time may be up to 40% longer.
  2. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Keywords: chicken pesto pizza, roasted garlic chicken pesto pizza

Try my Spinach Artichoke Pizza next!

Spinach Artichoke White Cheese Pizza by


  1. Danielle Grace says:

    I must say, I am giddy at the thought of making this. I have made your pizza dough recipe making pepperoni pizza, and it was phenomenal—the best crust I have ever had! I cannot wait to try out this variation because I am a sucker for all things garlic.

    1. I’m excited for you to try it too, Danielle. You will love this version!

  2. Congratulations Sally on another winning recipe! I made this Saturday and my family loved it – even my picky 8 year old daughter who ate every last bite! We’ll be making this often as part of our “pizza night” schedule.

    1. So so good to hear Janelle! Thanks!

  3. Oh boy, where have you been all of my life Sally?! I’ve absolutely adored all of your pizza recipes so far and I’m sure this one will be just as gorgeous.
    I was wondering if it would be possible to adapt these into calzones? I’m not sure what folding the pizzas in half would do to the cooking time…. What do you think?

    1. Calzones can totally work. The cooking time will be a little longer to get that middle dough (the inside of the calzone) baked through. Unsure of the exact time; just use your best judgement.

  4. Hi Sally! I just wanted to add my comment to the rest how amazing this recipe was! I’ve made it twice and both times it turned out incredible. I love your dough! It is the perfect combination of crisp and thick, easy to work with, easy to bake. Love it! Thanks a ton.

  5. Dear Sally,

    I tried your Roasted Garlic Chicken & Mozzarella Pizza with Homemade Basil Pesto recipe yesterday. it was delicious, a refreshing taste from the usual tomato based pizza. I made the basil pesto with walnut and it smelled so nice. Thank you.

  6. I’m a complete beginner in the kitchen. I tried your pizza recipe and it turned out really well. Thank you very much for the awesome recipe 🙂

    However this time I’m planning to use one-third the dough for garlic bread (roll it out, spread butter and garlic, fold it in half and bake) . Do you reckon it’ll turn out okay, or should I just stick to making pizza out of it.

  7. I recommend you creating a calzone recipe.. I’m sure if you made one it would be delicious and I know I would not hesitate for a heartbeat to make it!!

    1. I definitely need to make calzones sometime. My husband LOVES them.

  8. Brenda McClelland says:

    I was wondering what to do to make a thinner crust pizza. I’m not very experienced with pizza crust making but in the past I found its risen too much after I’ve rolled it out and added the toppings. My family prefers a thinner crust and after my last attempt they definitely wanted take out. I have vowed to figure this out and any help would be appreciated.

    1. Just roll the crust out to be thinner– keep gently working at it with the rolling pin to flatten and thin it out.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally