Pepper & Onion Chicken Feast Pizza Recipe

Preheat and prep

Place a pizza stone or inverted baking sheet in the oven and preheat to 475°F (245°C). If using a pizza stone, allow at least 30 minutes to heat. Lightly dust a work surface with the all-purpose flour.

Stretch or roll the prepared pizza dough into a 12-inch (30 cm) round on the floured surface. Transfer it to a piece of parchment paper or a lightly floured pizza peel. Brush the outer 1/2-inch rim lightly with 1 tablespoon olive oil to help it brown.

In a small bowl, combine 3 tbs pomodoro sauce, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Stir to incorporate. Taste and adjust seasoning — the sauce should be slightly seasoned since toppings carry more salt.

Spread the sauce mixture evenly over the stretched dough, leaving the outer rim without sauce (about 1/2 inch). Use the back of a spoon to make a thin, even layer.

Prepare chicken

Slice the chicken breast into 1/4-inch thick strips or small bite-sized pieces. In a nonstick skillet over medium-high heat, add 1 tablespoon olive oil. When hot, add the chicken pieces, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp smoked paprika and 1/2 tsp sweet paprika. Sauté until cooked through and just golden, 5–7 minutes depending on thickness. Remove from skillet and set aside. (Internal temperature should reach 165°F / 74°C.)

Sauté onions and peppers

In the same skillet over medium heat, add the thinly sliced onion and bell pepper. Sauté for 4–6 minutes until softened and edges begin to brown. If needed, add a splash of water to deglaze. Season with a pinch of salt and optional 1/4 tsp red pepper flakes for heat. Remove from heat and let cool slightly.

Evenly sprinkle 2 cups shredded mozzarella over the sauced dough, leaving the rim clear. Distribute the cooked chicken pieces over the cheese, then scatter the sautéed onions and bell peppers on top. Sprinkle a light dusting of smoked paprika (about 1/4 tsp) over the toppings for added flavor and color.

Slide the pizza (on parchment) onto the preheated stone or baking sheet. Bake at 475°F (245°C) for 10–14 minutes, until the crust is golden and cheese is bubbling and slightly browned in spots. Rotate halfway through baking for even color if needed.

Remove the pizza from oven and let rest for 2–3 minutes. Tear and scatter fresh basil leaves over the pizza and grate 2 tbs Parmesan if using. Slice into 6–8 slices and serve hot.