Sheet Pan Chicken Pesto Pizza with Cherry Tomatoes

Ingredients

• 1 pound pizza dough, store-bought or homemade
• 2 tablespoons olive oil, divided
• 1/2 cup basil pesto
• 1 1/2 cups cooked chicken breast, shredded
• 1 1/2 cups cherry tomatoes, halved
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 2 tablespoons fresh basil leaves, torn

Method

1. 1

   Remove the pizza dough from the refrigerator and let it rest at room temperature for 20 minutes to make it easier to stretch.

   20:00 · Dough rest
2. 2

   Preheat the oven to 475°F. Drizzle 1 tablespoon olive oil over a 9x13-inch sheet pan and spread it evenly across the bottom.

3. 3

   Press and stretch the dough into the prepared pan, pushing it into the corners and up the edges slightly to form a crust.

4. 4

   Brush the remaining 1 tablespoon olive oil over the surface of the dough and bake until just set and lightly puffed, about 8 minutes.

   8:00 · Pre-bake crust
5. 5

   Remove the crust from the oven and spread the basil pesto evenly over the surface, leaving a small border around the edges.

6. 6

   Scatter the shredded chicken and halved cherry tomatoes evenly over the pesto layer.

7. 7

   Sprinkle the mozzarella and Parmesan cheese over the top, followed by the red pepper flakes and salt.

8. 8

   Bake until the cheese is melted and bubbling and the crust edges are golden brown, 12 to 15 minutes.

   12:00 · Bake pizza
9. 9

   Remove from the oven and let the pizza rest for 5 minutes before slicing.

   5:00 · Rest before slicing
10. 10

    Scatter the torn fresh basil over the top, slice into squares, and serve.