Chicken Pizza Recipe

Activate yeast and mix dough

In a small bowl, combine warm water (about 105-115°F / 40-46°C), sugar and active dry yeast. Stir and let sit 5-10 minutes until foamy. In a large bowl, combine flour and salt. Make a well, add yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.

Knead and rise

Turn dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic (or use a stand mixer with dough hook for 4-5 minutes). Form into a ball, oil a clean bowl lightly, place dough in bowl, cover with plastic wrap or a damp cloth and let rise in a warm place until doubled, about 60-90 minutes.

Cook sauce

While dough rises, heat 1 teaspoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 20-30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper and optional sugar. Stir, bring to a gentle simmer, reduce heat to low and cook 10-12 minutes to blend flavors, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool slightly.

Prepare and grill chicken

Pat the chicken breast dry. Rub with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon garlic powder. Preheat a grill pan or skillet over medium-high heat. Grill the chicken 5-7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove from heat and let rest 5 minutes, then slice thinly or shred into bite-sized pieces.

Preheat oven and shape dough

Place a pizza stone in the oven (if using) and preheat oven to 475°F (245°C) for at least 30 minutes. If you don't have a stone, use a baking sheet inverted and preheated. Punch down the risen dough and turn onto a lightly floured surface. Roll or stretch into a 12-inch round (or desired size) about 1/4-inch thick. Transfer to a piece of parchment paper or a lightly floured pizza peel.

Assemble pizza

Brush the dough edge lightly with 1 teaspoon olive oil. Spread an even layer (about 1/2 to 3/4 cup) of the prepared tomato sauce over the dough, leaving a 1/2-inch border. Sprinkle 1 1/2 cups of shredded mozzarella evenly over the sauce. Distribute the sliced grilled chicken across the pizza. Scatter the remaining 1/2 cup mozzarella and the grated parmesan on top. Add thinly sliced red onion if using and sprinkle crushed red pepper flakes to taste.

Bake

Carefully slide the pizza (on parchment or peel) onto the preheated stone or inverted baking sheet. Bake at 475°F (245°C) for 10-12 minutes, rotating once halfway, until crust is golden and cheese is bubbly and lightly browned.

Finish and serve

Remove pizza from oven and let rest 2-3 minutes. Scatter fresh basil leaves over the top. Slice into 6-8 pieces. Serve hot. Leftover pizza can be refrigerated up to 3 days.