Lemon Chicken Pizza Recipe

Preheat and prepare dough

Preheat oven to 500°F (260°C) with a pizza stone or an inverted baking sheet inside if available. On a lightly floured surface, stretch or roll the pizza dough to a 12-inch round (or desired shape) about 1/4-inch thick. Transfer to a piece of parchment paper or a well-floured pizza peel.

Brush the dough lightly with 1 tablespoon olive oil. Mince 1 clove garlic and sprinkle evenly over the oiled dough. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. This creates a subtle garlic base to complement the toppings.

Cook and season the chicken

Slice the 8 oz chicken breast into thin cutlets or small bite-sized pieces. Season with a pinch of salt and pepper. Heat a skillet over medium-high heat with 1 teaspoon olive oil (from cupboard). When hot, add the chicken in a single layer and cook 3-4 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Remove to a plate and let rest for 2 minutes, then slice or shred into bite-size pieces.

Sauté spinach and garlic

In the same skillet over medium heat, add another 1/2 tablespoon olive oil if needed. Mince 2 cloves garlic. Add the garlic and cook 20-30 seconds until fragrant but not browned. Add 2 cups packed fresh spinach and sauté 1-2 minutes until wilted. Remove from heat and squeeze any excess moisture from spinach. Season with a pinch of salt and 1/8 teaspoon black pepper and stir in 1/4 teaspoon red pepper flakes.

Zest the lemon using a microplane and then cut it in half. Reserve 1/2 teaspoon zest to mix with the cheeses and squeeze 1 tablespoon lemon juice over the cooked chicken, tossing to coat. This bright lemon flavor will infuse the chicken topping.

Combine toppings: in a bowl mix the shredded mozzarella (1.5 cups), grated Parmesan (1/4 cup), reserved 1/2 teaspoon lemon zest, and the cooked chicken pieces. Taste and adjust seasoning with a small amount of salt and pepper if needed. Stir in 1 tablespoon fresh thyme or oregano if using.

Assemble the pizza: scatter the wilted spinach evenly over the oiled, garlic-brushed dough, leaving a 1/2-inch border for the crust. Distribute the chicken-and-cheese mixture evenly over the spinach. If any juices collected from the chicken, blot lightly with a paper towel so the crust stays crisp.

Bake: transfer the pizza (on parchment) to the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8-12 minutes, rotating once after 5-6 minutes, until the crust is golden and cheese is bubbling and lightly browned.

Finish: remove pizza from oven. Drizzle with 1 tablespoon extra-virgin olive oil and sprinkle remaining lemon zest over the top. Optionally squeeze a little fresh lemon juice (up to 1 teaspoon) over the finished pizza for extra brightness, and scatter chopped parsley. Let rest 2-3 minutes before slicing.