Pesto Chicken Crust Pizza (68g Protein Per Serving, No Dough)

A golden ground chicken crust topped with pesto, melty mozzarella, juicy cherry tomatoes, prosciutto, and fresh basil — 68 grams of protein per serving (2 slices), gluten-free, and the chicken crust pizza version that makes you feel like you own a villa in Tuscany.

This is the fanciest version of chicken crust pizza and it’s also the one that gets the most “wait, what is the crust made of” reactions at the table.

The base is the same ground chicken, parmesan, egg, and seasoning pressed thin and baked golden — but instead of buffalo sauce or Alfredo, pesto goes on, then mozzarella and cherry tomatoes for the second bake, and then the prosciutto and fresh basil go on AFTER the oven, while everything is still hot.

The prosciutto stays silky and delicate instead of getting crispy and leathery. The basil stays bright green instead of turning brown and bitter. The whole thing looks like it came from a restaurant and it has 68 grams of protein per serving (2 slices). Vanessa in the comments nailed it: “Held up nicely. Lots of protein. Tasty and easy.”

If you love chicken crust pizza check out my Buffalo Chicken Crust Pizza, my Alfredo Chicken Crust Pizza, and my BBQ Chicken Crust Pizza.

Ingredients

FOR THE CHICKEN CRUST:

• 450g ground chicken — the base. Don’t use ultra-lean; the fat content helps the crust hold together and stay juicy. Ground turkey works as a direct 1:1 swap.
• 2 large eggs — the binder. Without them the crust falls apart.
• ½ cup parmesan cheese — finely grated, not the shaker bottle kind. Parmesan gives the crust its structure and the crispy golden edges. Don’t swap for mozzarella in the crust — it won’t firm the same way.
• Garlic powder, Italian seasoning, salt, black pepper — season the crust, not just the toppings.

FOR THE TOPPINGS:

• ⅓ cup pesto — store-bought works great. Costco’s Kirkland basil pesto is the one I keep in my fridge constantly and it’s excellent on this pizza. If you want to make your own, go for it — but jarred pesto is completely fine here.
• 1 cup mozzarella — shredded from a block for the best melt.
• ½ cup cherry tomatoes, halved — add during the second bake so they get slightly roasted and juicy. Don’t use regular tomatoes — they release too much water and make the crust soggy.
• 5 slices prosciutto — goes on AFTER baking, not during. Prosciutto in the oven goes leathery and loses that silky texture that makes it worth buying. Pull the pizza out, lay the prosciutto over the hot cheese, and it softens perfectly from the residual heat.
• 5–6 fresh basil leaves — goes on after baking too. Heat turns basil brown and bitter. Tear it over the hot pizza right before serving.
• Grated parmesan to finish — a shower of grated parmesan over the top when it comes out of the oven makes everything better.
• Optional: red pepper flakes for heat, kalamata olives, artichoke hearts, sun-dried tomatoes, fresh arugula instead of basil for a peppery finish.

How to Make Pesto Chicken Crust Pizza

Step 1. Preheat to 400°F and line a baking sheet with parchment paper. Non-negotiable — the chicken crust sticks without it.

Step 2. Mix the crust. Combine ground chicken, eggs, parmesan, garlic powder, Italian seasoning, salt, and pepper in a large bowl until fully combined. Your hands are the best tool here.

Step 3. Press and shape. Transfer to the lined baking sheet and press into a thin, even circle or rectangle — roughly ¼ inch throughout. Even thickness means even cooking. Thin enough means crispy rather than soft in the middle.

Step 4. Bake the crust. 400°F for 25 minutes until golden and firm. Rest for 5 full minutes before adding toppings. This is the step people rush and then wonder why their crust falls apart — the rest lets it set completely.

Step 5. Top and second bake. Crank oven to 425°F. Spread pesto over the rested crust, then add mozzarella and cherry tomatoes. Bake 10 more minutes until the cheese is melted and bubbling. Optional: broil for 1–2 minutes for golden bubbly cheese — watch it closely.

Step 6. Finish and serve. Pull the pizza out. While it’s still hot, lay the prosciutto slices over the top, scatter the fresh basil leaves, and finish with a shower of grated parmesan. Cool for 2 minutes, slice, and eat.

The Prosciutto and Basil Rule

Both prosciutto and fresh basil go on after the pizza comes out of the oven — not during baking.

Prosciutto in the oven turns leathery and stiff and loses the delicate, silky texture that makes it worth using. Fresh basil in the oven wilts, browns, and goes bitter. Both of them draped over the hot pizza while it rests for two minutes do something completely different — the prosciutto softens slightly from the residual heat and drapes over the melted cheese, and the basil stays bright and fragrant.

This is what makes the pesto version the fanciest-looking pizza on the chicken crust list.

What Pesto Works Best?

Store-bought is completely fine — this isn’t the recipe to spend time making homemade pesto unless you want to.

The Kirkland basil pesto from Costco is what I keep in my fridge and it works perfectly here. Trader Joe’s also makes a good one.

What you’re looking for: fresh green color, olive oil as the first ingredient, not too salty. Avoid anything that looks brown or dull in the jar — oxidized pesto tastes flat and bitter and will drag the whole pizza down.

If you want to upgrade: take any jarred pesto and stir in a squeeze of fresh lemon juice and a pinch of extra parmesan right before spreading. It brightens the flavor significantly without any extra work.

Variations

• Classic Margherita style — pesto base, fresh mozzarella sliced (not shredded), sliced roma tomatoes instead of cherry. More elegant, slightly less gooey.
• Arugula finish instead of basil — swap the basil for a handful of fresh arugula tossed with a little lemon juice and olive oil, piled on after baking. Peppery and bright against the rich pesto and cheese.
• Sun-dried tomato and olive — add sun-dried tomatoes and kalamata olives with the cherry tomatoes for a Mediterranean flavor profile that’s genuinely excellent.
• Extra protein version — add shredded rotisserie chicken on top with the cherry tomatoes before the second bake. More chicken on chicken, more protein.
• Swap prosciutto for bacon — crumbled crispy bacon on top instead of prosciutto gives you a smokier, crunchier finish. Completely different vibe but also really good.

Tips

• Press the crust ¼ inch thin and even. Too thick and the middle stays soft. Take the extra minute to press it out evenly — the texture difference is significant.
• Parchment paper, always. The chicken crust sticks without it.
• Rest the crust before topping. Five minutes after the first bake. The crust firms up completely during this rest and handles the weight of the toppings without cracking.
• Cherry tomatoes, not regular tomatoes. Regular tomatoes release too much water during the second bake and make the crust soggy underneath. Cherry tomatoes have less water content and get slightly roasted and jammy instead.
• Prosciutto and basil go on after baking. Not during — see the section above. This is the technique that makes this pizza look as good as it tastes.
• Don’t skip the parmesan finish. A shower of freshly grated parmesan over the top right when it comes out of the oven adds a salty, savory finish that ties everything together.

Storage and Reheating

Store leftover slices in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 375°F for 3–4 minutes or in the oven at 350°F for 5–7 minutes to get the crust crispy again. Microwave works but softens the base.

The pesto and cheese reheat well — the only thing that won’t survive is the fresh basil, which wilts when reheated. Add fresh basil again after reheating if you care about presentation.

Freeze the crust after the first bake (before toppings) for up to 2 months. Wrap tightly once cooled, freeze, and top fresh when you’re ready to eat.

Frequently Asked Questions

What protein does pesto chicken crust pizza have? Each serving is 2 slices and has 68 grams of protein — the highest of any chicken crust pizza version on this site. The protein comes from the ground chicken crust (450g per pizza) plus the mozzarella and prosciutto toppings. The pizza makes 3 servings of 2 slices each.

Can I use ground turkey instead of ground chicken? Yes — ground turkey swaps in 1:1 and gives a slightly leaner, milder flavor. The crust holds together the same way and the technique is identical. Turkey is also slightly easier to find at some grocery stores than ground chicken.

Can I use store-bought pesto? Yes and this is what I’d do. Kirkland basil pesto from Costco is excellent. Trader Joe’s also makes a good one. Look for fresh green color and olive oil as the first ingredient. If you have a favorite brand, use it.

Why is my chicken crust pizza soggy? Most likely the crust was pressed too thick (aim for ¼ inch) or cherry tomatoes weren’t used — regular tomatoes release too much water during baking and make the base wet. Make sure the crust is fully golden and firm before resting, and rest the full 5 minutes before adding toppings.

Other Protein Chicken Recipes You’ll Love

• Original Chicken Crust Pizza
• Chicken Crust Caesar Salad Pizza
• High Protein Chicken Hot Pockets
• McChicken Ground Chicken Burgers
• Smash Chicken Caesar Tacos

If you make this, tag me on Instagram at @basicswithbails — the prosciutto and basil finish on this one always makes for the most beautiful photos and I love seeing them. And Vanessa said it best in the comments: “Held up nicely. Lots of protein. Tasty and easy.” That’s the whole review I needed.