Prepare the Dough: Preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it inside the oven while it preheats to get that crisp, restaurant-style crust. Lightly flour your work surface and roll out the pizza dough into a round or rectangular shape, about 1/4 inch thick. Transfer it onto a piece of parchment paper to make handling easier.

Spread the Pesto Base: Spoon the pesto onto the dough and spread it evenly with the back of a spoon, leaving about an inch of border around the edges for the crust. You want a thin, even layer that’ll infuse every bite with that fragrant basil-garlic flavor. If your pesto feels thick, drizzle in a touch of olive oil to loosen it up before spreading.

Add the Toppings: Sprinkle half of the mozzarella over the pesto base, then evenly distribute the cooked chicken pieces. Top with the remaining mozzarella, Parmesan, cherry tomatoes, and red onion slices. Season lightly with salt and pepper, then drizzle a small amount of olive oil across the top to help everything brown beautifully in the oven.

Bake the Pizza: Carefully transfer the pizza (with the parchment) onto your preheated baking stone or a baking sheet. Bake for 12–15 minutes, or until the crust is golden and crisp and the cheese is bubbly with light brown spots. Keep an eye on it toward the end—pesto can darken quickly, but that’s part of its rustic charm.

Finish and Serve: Once baked, remove the pizza from the oven and let it rest for about 3–5 minutes to allow the cheese to set slightly. Drizzle a bit more pesto over the top, scatter some fresh basil leaves, and slice into wedges. Serve it warm, when the cheese is still melty and fragrant.