Make Some Pizza
Topping recipe

Chicken Pesto

Pesto alla Genovese, Low-moisture whole-milk mozzarella, Pecorino Romano or Parmigiano-Reggiano, Cooked chicken, diced, Fresh basil leaves. Scaled for 1 pie.

1 pieNew York14"Pesto alla Genovese

Build each pie

After the dough is shaped
1pie
Pizza size
sauce
Pesto alla Genovese
¼ cup, generous70 g
Cheese
Low-moisture whole-milk mozzarella
about 6 oz, grated (1⅔ cups)170 g
Cheese
Pecorino Romano or Parmigiano-Reggiano
2 Tbsp, grated10 g
Toppings
Cooked chicken, diced
about ¾ cup120 g
·
Sun-dried tomatoes in oil, drained and sliced
about ¼ cup40 g
Finishing
Fresh basil leaves
6–8 leaves2 g

Make the sauce

Scaled for 1 pie · 1 batch · Sauce recipe →

Pulse basil, pine nuts, garlic, and salt in a food processor until coarsely chopped. With motor running, stream in olive oil until just emulsified — do not over-process or the basil will oxidize. Pulse in cheeses. Use within 2 hr or top with a thin layer of oil and refrigerate up to 3 days.

Fresh basil leaves, packed
50 g
Extra-virgin olive oil
80 g
Pine nuts, lightly toasted
20 g
Parmigiano-Reggiano, finely grated
20 g
Pecorino Romano, finely gratedOptional
10 g
Garlic clove, peeledAbout 2 cloves
6 g
Fine sea salt
2 g

Put it together

Once the sauce is made, for each pie
  1. BeforeSpread the pesto thin over the dough and cover it with the mozzarella.
  2. BeforeScatter the chicken and sun-dried tomatoes, then dust with the grated cheese.
  3. AfterTear the basil over while it's hot.
Shopping list

For 1 pie

Fresh basil leaves, packed50 g
Extra-virgin olive oil80 g
Pine nuts, lightly toasted20 g
Parmigiano-Reggiano, finely grated20 g
Pecorino Romano, finely grated10 g
Garlic clove, peeled6 g
Fine sea salt2 g
Low-moisture whole-milk mozzarella170 g
Pecorino Romano or Parmigiano-Reggiano10 g
Cooked chicken, diced120 g
Sun-dried tomatoes in oil, drained and sliced40 g
Fresh basil leaves2 g
Pair with

Make a New York–style dough to match. The calculator opens with New York pre-selected — pick portions and timing next.

Open dough calculator →