Name: City Pizzas Gourmet Chicken Pizza Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 piece pizza dough (store-bought or homemade); 1 tbs olive oil; 2 tbs all-purpose flour (for dusting); 3 tbs tomato sauce (plain or pizza sauce); 1 tsp chopped garlic; 1 tsp dried oregano; 1 tsp salt; 0.25 tsp black pepper; 1 cup cooked chicken, shredded or diced; 0.75 cup fresh mushrooms, sliced; 0.25 cup red onion, thinly sliced; 0.25 cup green onions, sliced (white + green parts); 0.5 cup fresh tomatoes, seeded and diced; 1 tsp chopped garlic; 1 tsp italian seasoning; 0.5 tsp salt; 0.25 tsp black pepper; 1.5 cups mozzarella cheese, shredded; 2 tbs parmesan cheese, grated (optional); 0.25 tsp red pepper flakes (optional); 1 tbs fresh basil or parsley (optional, chopped)

Method

Dough & Base

Preheat and prepare

Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly flour a clean surface with the all-purpose flour.

Stretch or roll the pizza dough into a 12-inch round (or desired shape) about 1/4-inch thick. Transfer the shaped dough to a pizza peel or a baking sheet lined with parchment paper. Brush the outer 1/2-inch crust lightly with 1 tablespoon olive oil.

Sauce

Season the sauce

In a small bowl combine 3 tablespoons tomato sauce, 1 teaspoon chopped garlic, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir until well mixed and taste; adjust salt/pepper as needed. Spread the sauce evenly over the prepared dough, leaving the oiled outer rim (about 1/2-inch) uncovered.

Toppings

Prepare chicken

If your chicken is not cooked: quickly cook a small boneless chicken breast in a skillet with 1 tsp olive oil, pinch of salt and pepper over medium heat until internal temperature reaches 165°F (about 6–8 minutes per side depending on thickness). Let rest, then shred or dice to make 1 cup. If pre-cooked, ensure it's warmed and shredded/diced.

Sauté mushrooms & onion (optional but recommended)

In a medium skillet over medium heat add 1 teaspoon olive oil. Add sliced mushrooms and a pinch of salt and cook 3–4 minutes until they release liquid and begin to brown. Add the thinly sliced red onion and cook 1–2 more minutes to soften slightly. Remove from heat and let cool briefly.

Evenly distribute half of the shredded mozzarella over the sauce. Scatter the cooked chicken across the pizza, followed by the sautéed mushrooms and red onion. Add the diced fresh tomatoes and sprinkle the 1 teaspoon chopped garlic evenly (this provides a fresh garlic bite). Sprinkle 1 teaspoon italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper evenly over the toppings.

Cheese & Finish

Top the assembled pizza with the remaining 1/2 cup mozzarella and the 2 tablespoons grated parmesan, distributing evenly. If you like heat, sprinkle 1/4 teaspoon red pepper flakes.

Bake: Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–12 minutes, or until the crust is golden and cheese is bubbling and lightly browned. Rotate halfway through for even browning if your oven has hot spots.

Finish & serve: Remove the pizza from the oven. Let rest 2–3 minutes, then sprinkle chopped fresh basil or parsley. Slice into 6–8 slices. Serve hot.