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Chicken Pizza Recipe

Name: Kayas Chicken Pizza Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 0.75 cups warm water; 1 tsp active dry yeast; 1 tbs olive oil; 0.75 tsp salt; 0.5 tsp sugar; 8 oz boneless skinless chicken breast; 1 tbs olive oil; 0.5 tsp garlic powder; 0.25 tsp smoked paprika; 0.25 tsp salt; 0.25 tsp black pepper; 0.75 cups tomato pizza sauce (or marinara); 1.5 cups mozzarella cheese, shredded; 0.25 cups parmesan cheese, grated; 0.25 tsp red pepper flakes; 6 to taste fresh basil leaves (optional); 1 tsp olive oil (for brushing); 0.25 tsp dried oregano; 1 tbs cornmeal or flour (for dusting)

Inspired by Kaya

Time1h 30m

Serves2

Make Chicken Pizza Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough (makes one 12-inch pizza)

2 cups 00 bread flour

3/4 cups warm water

1 tsp Active dry yeast

1 tbs olive oil

3/4 tsp Celtic sea salt

1/2 tsp sugar

Chicken topping

8 oz boneless skinless chicken breast

1 tbs olive oil

1/2 tsp Watkins garlic powder

1/4 tsp Smoked paprika

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Sauce & cheese

3/4 cups tomato pizza sauce (or marinara)

1 1/2 cups Mozzarella cheese, shredded

1/4 cups Parmesan cheese, grated

1/4 tsp Red pepper flakes

6 to taste fresh basil leaves (optional)

Finish & garnish

1 tsp olive oil (for brushing)

1/4 tsp Dried oregano

1 tbs cornmeal or flour (for dusting)

Method

Dough (makes one 12-inch pizza)

Activate yeast and mix dough

In a small bowl, combine warm water (about 105–110°F / 40–43°C), sugar, and yeast. Stir and let sit 5–8 minutes until foamy. In a large bowl, whisk together flour and salt. When yeast is foamy, add olive oil to the yeast mixture, pour into flour, and stir with a wooden spoon until a shaggy dough forms.

Knead and proof

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly springy. Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot for 45–60 minutes, until about doubled in size.

Shape dough

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside if available. Punch down the dough, transfer to a cornmeal- or flour-dusted pizza peel or baking sheet, and press or stretch into a 12-inch round, leaving a slightly thicker rim for the crust.

Chicken topping

Prepare and cook chicken

Slice chicken breast into thin strips or small bite-sized pieces. Toss with 1 tablespoon olive oil, garlic powder, smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated. Heat a nonstick skillet over medium-high heat and cook chicken 4–6 minutes, stirring occasionally, until cooked through and lightly browned. Remove from heat and let rest 2 minutes, then shred or chop into smaller pieces if desired.

Sauce & cheese

Assemble pizza

Spread the tomato pizza sauce evenly over the stretched dough, leaving the outer 1/2-inch rim uncovered. Sprinkle about 1 cup of shredded mozzarella evenly over the sauce. Distribute the cooked chicken pieces across the cheese, then sprinkle remaining mozzarella and the grated parmesan on top. Add red pepper flakes evenly for a touch of heat.

Bake & finish

Bake pizza

Brush the exposed crust lightly with 1 teaspoon olive oil and sprinkle dried oregano over the crust. Slide the pizza onto the preheated pizza stone or baking sheet. Bake for 8–12 minutes, rotating once halfway through, until crust is golden and cheese is bubbling and slightly browned.

Garnish and serve

Remove pizza from oven and let rest on a cutting board for 2–3 minutes. Scatter fresh basil leaves on top if using. Slice into 6–8 pieces and serve hot.