Grilled Chicken Pesto Pizza with Sun-Dried Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

This pizza combines smoky grilled chicken, vibrant pesto sauce, and tangy sun-dried tomatoes on a thin, crisp crust for a flavorful meal. This italian-inspired pizza ready in about 37 minutes pairs ball (12-inch) pizza dough, basil pesto, sliced thin grilled chicken breast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (11 ratings) Prep: 25 min Cook: 12 min Serves 2 Italian cuisine 600 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill or grill pan to medium-high heat. Lightly brush 6 oz chicken breast with 1 tsp olive oil and season with salt and pepper. Grill chicken for 5-6 minutes per side until cooked through and grill marks appear. Let rest, then slice thinly.
  2. Step 2: Preheat oven to 475°F with a pizza stone inside for 30 minutes. On a floured surface, roll out 1 ball of pizza dough into a 12-inch circle.
  3. Step 3: Spread 1/3 cup basil pesto evenly over the dough. Sprinkle 5 oz shredded mozzarella cheese over the pesto.
  4. Step 4: Evenly distribute the grilled chicken slices and 1/4 cup chopped sun-dried tomatoes over the cheese. Sprinkle 2 tbsp toasted pine nuts on top.
  5. Step 5: Bake the pizza on the hot stone for 10-12 minutes until the crust is golden and cheese is melted.
  6. Step 6: Remove from oven and toss 1 cup fresh arugula with 1 tbsp olive oil and 1 tsp lemon juice. Scatter the dressed arugula over the pizza just before serving.

Frequently asked questions

How long does Grilled Chicken Pesto Pizza with Sun-Dried Tomatoes take to make?

Total time is about 37 minutes (25 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Chicken Pesto Pizza with Sun-Dried Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ball (12-inch) pizza dough from drying out.

Can I substitute ingredients in Grilled Chicken Pesto Pizza with Sun-Dried Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Chicken Pesto Pizza with Sun-Dried Tomatoes for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Chicken Pesto Pizza with Sun-Dried Tomatoes?

Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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