There’s something magical about pulling a hot, bubbling pizza out of the oven—especially when it’s layered with garlicky pesto, juicy chicken, tender artichoke hearts, and creamy fontina cheese.

This Pesto Chicken Pizza is one of those easy weeknight wins that tastes like it came straight from your favorite café, but it’s made right in your own kitchen. It’s been a go-to in my house since the first time I had leftover pesto and some rotisserie chicken to use up—and now, it’s a monthly must-make.

The best part? It’s a balanced meal loaded with protein, heart-healthy fats, and fiber from artichokes—without feeling heavy. In fact, studies show that meals made with lean protein and healthy fats like olive oil-based pesto can support weight management and sustained energy levels throughout the day.

Add a side of this Southern Macaroni Salad or a crisp Lemon Drop Martini and you’ve got the perfect weekend dinner lineup. It smells like garlic and herbs the second it hits the oven. It looks rustic and golden with gooey cheese pulling at each slice.

And yes—it tastes even better cold the next day.

This pizza recipe has picked up popularity lately because it’s fast, requires minimal prep, and feels a little fancier than your standard pepperoni slice. If you’re looking for something quick, comforting, and packed with flavor, this is it.

What Makes This Recipe a Keeper?

Authentic Pesto Chicken Pizza in 30 Minutes!

A Delicious Way to Use Leftover Chicken: This all started when a friend dropped off a jar of homemade pesto. I had some leftover chicken in the fridge and thought—why not pizza? It instantly became a favorite.
Minimal Effort, Maximum Flavor: I’m all about real food with low-stress prep. This recipe fits right into that rhythm—just layer, bake, and enjoy. No complicated dough-making or fancy tools required.
Works with Any Crust You Have: I’ve tried it with sourdough, naan, and even store-bought flatbread. It’s super adaptable, and every version turns out delicious in its own way.
Surprisingly Filling and Balanced: With lean chicken and healthy fats from the pesto, it’s satisfying without being heavy. I don’t get that usual after-pizza crash—and that’s a win.
Artichokes Take It to the Next Level: Honestly, I didn’t expect the artichokes to be the star, but their briny pop balances the richness and makes each bite more interesting.

Next-Level Tips For This Recipe!

Use high-moisture mozzarella sparingly or blot it first: Fontina melts beautifully, but if you’re adding fresh mozzarella too, blot it with a paper towel. Too much moisture can make the crust soggy.
Layer artichokes under the cheese if you want a roasted edge: This gives them a richer, slightly caramelized flavor instead of just warming them through. It adds a nice contrast to the creamy pesto.
Brush the crust edge with olive oil + garlic for a golden, flavorful bite: A little garlic-infused oil on the outer rim crisps up the crust and gives it that irresistible “pizza shop” finish.
Let the pizza rest for 2–3 minutes before slicing: This helps the cheese set slightly so you don’t lose all that gooey goodness the second you cut in.
Add a handful of arugula or microgreens on top after baking: It adds a fresh, peppery bite that balances the richness of the pesto and cheese—plus, it just looks gorgeous.
Don’t overload the toppings: This pizza shines when each ingredient gets its moment. Keep the layers light so the crust stays crisp and everything bakes evenly.

Quick Questions?

Q. Can I use homemade pesto instead of store-bought?
Ans: Absolutely! Homemade pesto adds a fresh, vibrant flavor. Just make sure it’s not too oily or it might make the crust soggy.

Q. What’s the best chicken to use for this recipe?
Ans: Grilled or roasted chicken breast works best. Leftover rotisserie chicken is a great shortcut too—just avoid overly seasoned varieties.

Q. Can I make this recipe gluten-free?
Ans: Yes! Just use a pre-baked gluten-free pizza crust. The toppings are naturally gluten-free.

Q. Does fontina cheese melt well, or can I use another cheese?
Ans: Fontina melts beautifully and has a mild, creamy flavor. But you can also mix in a bit of mozzarella or provolone if needed.

Q. Can I freeze this pizza after baking?
Ans: It’s best enjoyed fresh, but you can freeze leftovers. Reheat in the oven or air fryer for a crisp crust.

Q. What can I use instead of artichoke hearts?
Ans: Try roasted red peppers, sun-dried tomatoes, or sautéed mushrooms for a different but delicious twist.

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