Chicken Margherita Pizza Recipe

Mix and knead dough

In a large bowl or stand mixer bowl, combine warm water (about 105–115°F) with sugar and instant dry yeast. Let sit 3–5 minutes until foamy. Add flour and salt, then 2 tablespoons extra-virgin olive oil. If using a stand mixer, knead with dough hook on medium for 6–8 minutes until smooth and elastic. By hand, turn onto a lightly floured surface and knead 8–10 minutes.

Form dough into a ball, lightly coat with 1 teaspoon oil, place in a bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Punch down the dough and divide into two equal pieces. Shape each into a tight ball. Cover and let rest 15–20 minutes before stretching to allow gluten to relax.

Prepare and cook chicken

Slice the chicken breast thinly (about 1/4-inch) or cut into small bite-size pieces. Toss with 1 tablespoon olive oil, garlic powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Heat a skillet over medium-high heat. Add the chicken pieces and cook 4–6 minutes, stirring occasionally, until cooked through and edges are lightly browned. Remove from heat and set aside to cool slightly.

Make quick tomato sauce

Pour the canned whole tomatoes into a bowl and crush them by hand or pulse 2–3 times in a blender or food processor to a chunky consistency. In a small saucepan, warm 1 tablespoon extra-virgin olive oil over medium heat, add the minced garlic and sauté 30 seconds until fragrant (do not brown). Add crushed tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon sugar. Simmer gently 8–10 minutes to slightly thicken. Stir in half of the basil leaves (torn). Remove from heat and let cool to warm.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a home oven that doesn't reach 500°F, preheat to the highest temperature (475–500°F) and allow extra preheat time.

Shape pizzas

On a lightly floured surface, stretch or roll one dough ball into a 12-inch round about 1/4-inch thick, leaving a slightly thicker rim for the crust. Sprinkle a pizza peel or another inverted baking sheet with 1 teaspoon coarse cornmeal or semolina and transfer the stretched dough onto it. Repeat with the second dough ball if baking sequentially.

Assemble toppings

Brush the dough rim lightly with 1/2 tablespoon olive oil. Spread a thin, even layer of the warm tomato sauce over the center of the dough, leaving the rim bare. Tear or slice the fresh mozzarella into pieces and distribute evenly over the sauce. Scatter the cooked chicken pieces across the pizza. Sprinkle the grated Parmesan evenly if using. Tear the remaining fresh basil leaves and scatter them over the top (reserve a few whole leaves for finishing).

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake 8–10 minutes at 500°F, or until the crust is golden and blistered and the cheese is melted and slightly browned. Rotate once halfway through baking for even color if necessary.

Finish and serve

Remove pizza from oven and let rest 2 minutes. Brush the crust edge with the remaining 1/2 tablespoon olive oil if desired. Garnish with the reserved fresh basil leaves torn or left whole. Slice into 8 slices and serve immediately.