Pesto Chicken Crust Pizza with Goat Cheese

This pesto chicken crust pizza with goat cheese gives pizza night a fresh, savory turn: a thin, Parmesan-seasoned chicken base holds bright basil pesto, blistered tomatoes, stretchy mozzarella, and tangy pockets of goat cheese. A handful of peppery arugula goes on after baking, so the warm cheese and sweet tomatoes meet a crisp, green finish. Each slice is sturdy enough to lift, but the crust stays tender rather than bread-like.

To keep the base from turning wet, bake it on parchment before adding toppings and roast the tomatoes on a separate tray while it cooks. The two pans fit in one oven, which keeps the total time near 40 minutes. This makes one 10- to 11-inch pizza for 3 to 4 people.

Why You’ll Love This Pesto Chicken Crust Pizza with Goat Cheese

• Fresh Italian-inspired flavor: Basil pesto, roasted tomatoes, and goat cheese make a bright topping that feels a little different from the usual red sauce and pepperoni.
• A flour-free, savory base: Ground chicken, Parmesan, mozzarella, and egg bake into a crisp-edged crust that can be cut into wedges.
• Balanced textures: The roasted tomatoes turn jammy, the cheeses melt together, and arugula adds a fresh, peppery bite.
• Easy to tailor: Use store-bought pesto for speed, or make your own with this fresh basil pesto guide.

Ingredients and Notes

Choose plain ground chicken and a thick pesto. If your pesto is very oily, spoon mostly the herbs and solids onto the crust so it does not become slick. Keep the goat cheese cold until you are ready to crumble it; chilled cheese is easier to handle.

• 1 pound ground chicken: A mix of breast and thigh meat stays moist. If using very lean breast meat, avoid pressing the crust thinner than 1/4 inch.
• 1 large egg: Binds the chicken mixture so the base holds together when sliced.
• 1/3 cup finely grated Parmesan: Adds a salty, nutty flavor and helps absorb moisture.
• 1/2 cup shredded low-moisture mozzarella, divided: Use 1/4 cup in the crust and 1/4 cup over the toppings.
• 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper: Season the crust without competing with pesto.
• 1 cup cherry or grape tomatoes, halved: Roasting them first concentrates their sweetness and removes some moisture.
• 1 teaspoon olive oil and a pinch of kosher salt: For roasting the tomatoes.
• 3 tablespoons basil pesto: Use just enough to coat the base lightly.
• 2 ounces goat cheese, crumbled: Plain chèvre is creamy and tangy. Use feta if you want a saltier finish.
• 1 packed cup baby arugula and 1 teaspoon lemon juice: Toss together for a fresh topping after baking.
• Optional: A few torn basil leaves, crushed red pepper, or a thin drizzle of balsamic glaze for serving.

How to Make It

1. Heat the oven. Set a rack in the center and heat the oven to 425°F. Line a rimmed baking sheet with parchment. Lightly coat the paper with cooking spray so the crust releases after baking.
2. Roast the tomatoes. Place the halved tomatoes cut-side up on a small baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 12 to 15 minutes, until the edges soften and the juices begin to concentrate. Set aside while the chicken crust bakes.
3. Mix the crust. In a bowl, combine the ground chicken, egg, Parmesan, 1/4 cup mozzarella, Italian seasoning, garlic powder, and black pepper. Mix gently with a fork or clean hands until evenly combined; stop as soon as the ingredients are distributed.
4. Press it into shape. Place the chicken mixture on the prepared parchment and cover with a second sheet of parchment. Press it into a 10- to 11-inch round, about 1/4 inch thick, with an even center and a slightly thicker edge. Remove the top sheet.
5. Par-bake the crust. Bake for 18 to 22 minutes, until the base is set and the edges begin to brown. Use a thermometer to check the thickest part; ground poultry should reach 165°F. The USDA safe-temperature chart lists 165°F for ground poultry. If moisture gathers on top, blot it gently with a paper towel after baking.
6. Add pesto and cheese. Spread the pesto in a thin layer over the cooked base, leaving a small border. Scatter on the remaining mozzarella and goat cheese, then add the roasted tomatoes. Avoid piling toppings too heavily; a light layer keeps the slices easy to lift.
7. Finish baking. Return the pizza to the oven for 6 to 8 minutes, until the cheese softens and the edges are golden. Let it rest on the pan for 5 minutes so the crust firms before slicing.
8. Add greens and serve. Toss the arugula with lemon juice and scatter it over the warm pizza. Add basil leaves, crushed red pepper, or a small drizzle of balsamic glaze if you like. Cut into wedges and serve while the cheese is still soft.

For a simple meal, serve it with the site’s tomato, mozzarella, and basil pasta salad. If you want another flour-free pizza idea for a different night, try a crustless pizza bowl or this cauliflower crust option.

Tips and Variations

This pesto chicken crust pizza with goat cheese is best when the base is thin and the topping layer is restrained. If you press the chicken too thick or spread on a heavy layer of pesto, the center can turn soft before the edges crisp.

• Dry the tomatoes well. Roasting reduces their juices, but if the pan has liquid, leave that behind when you transfer the tomatoes to the pizza.
• Pick a thick pesto. A spoonable pesto is easier to spread than a loose sauce. If yours is thin, stir in a tablespoon of finely grated Parmesan to thicken it.
• Try other vegetables. Thin-sliced mushrooms or roasted red peppers are good additions. Cook watery vegetables first so they do not release liquid onto the base.
• Make it dairy-free. Use a dairy-free Parmesan-style alternative in the crust and omit the goat cheese. Add more roasted tomatoes and a little extra pesto for flavor.
• Turn up the heat. Add crushed red pepper to the chicken mixture or drizzle a little chili oil over the arugula after baking.
• Swap the greens. Baby spinach works if you prefer a milder finish. Add it after baking just like the arugula so it does not wilt too much in the oven.

Storage and Reheating

Cool leftover slices promptly and store them in a covered container in the refrigerator for up to 3 days. Keep any extra arugula separate and add it after reheating. To re-crisp the base, warm slices on a baking sheet in a 375°F oven for 8 to 10 minutes, or in an air fryer at 350°F for about 4 minutes. The microwave is quick, but it softens the crust.

For make-ahead prep, cook the plain chicken base completely, let it cool, and refrigerate it for up to 2 days. Add pesto and toppings just before the second bake. You can also freeze the cooled, untopped base, tightly wrapped, for up to 2 months. Thaw it in the refrigerator and blot away any condensation before adding pesto and cheese. Avoid freezing the fully topped pizza, since the tomatoes and goat cheese can become watery after thawing.

Frequently Asked Questions

Can I make pesto chicken crust pizza with goat cheese ahead?

Yes. Bake the plain crust ahead and chill it, then add pesto, tomatoes, and cheese when you are ready to eat. This keeps the base firmer than assembling the whole pizza hours in advance.

Can I use a different cheese instead of goat cheese?

Feta is an easy swap and brings a saltier, firmer bite. Ricotta can also work, but use small dollops and drain it first so it does not add too much moisture.

How do I keep a chicken crust from getting soggy?

Press it evenly, bake it until fully set before topping, and blot any moisture that collects on the surface. Use a light coating of pesto and roast juicy vegetables before they go onto the pizza.

Can I use ground turkey instead?

Yes, ground turkey works in the same amount. Check that the center reaches 165°F before you add the toppings, and avoid overbaking after the cheese goes on so the lean meat does not dry out.