Description
A creamy, flavorful pizza topped with tender chicken, sun-dried tomatoes, and fresh basil, perfect for any occasion.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (12 oz), diced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1/3 cup sun-dried tomatoes in oil, drained and sliced
- Salt and black pepper to taste
- 1 prepared pizza dough (10.5 oz), at room temperature
- 1/2 cup shredded mozzarella cheese
- 1/4 cup fresh basil leaves, torn
- 1 tablespoon olive oil for brushing crust
Instructions
- Preheat the oven to 425°F. If using a pizza stone, place it in the oven to heat up.
- In a skillet over medium-high heat, pour in 1 tablespoon of olive oil. Once warm, add the diced chicken, oregano, thyme, red pepper flakes, salt, and pepper. Cook for 3-4 minutes until the chicken is golden and fully cooked.
- Add minced garlic and sun-dried tomatoes. Sauté for about 1 minute.
- Reduce heat to low, pour in the heavy cream, and stir in grated Parmesan. Simmer for 2-3 minutes until thickened.
- Roll out the pizza dough to desired thickness on a lightly floured surface and transfer it to a parchment-lined baking sheet or hot pizza stone.
- Brush the edges of the crust with olive oil.
- Spoon the creamy chicken mixture over the dough, leaving a border. Sprinkle with shredded mozzarella.
- Bake for 12-15 minutes until the crust is golden brown and cheese is bubbling.
- Top with fresh basil leaves before slicing and serving.
Notes
For make-ahead options, prepare the chicken mixture a day prior and refrigerate. Reheat the filling before assembling the pizza.
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg