Marry Me Chicken Pizza (Print Version)

Creamy chicken, sun-dried tomatoes, and herbs on a golden crust—irresistible American-Italian fusion pizza.

# What You'll Need:

→ Chicken & Sauce

01 - 2 boneless, skinless chicken breasts (about 12.3 oz), diced
02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 1/2 teaspoon dried oregano
05 - 1/2 teaspoon dried thyme
06 - 1/4 teaspoon red pepper flakes
07 - 1/2 cup heavy cream
08 - 1/3 cup grated Parmesan cheese
09 - 1/3 cup sun-dried tomatoes in oil, drained and sliced
10 - Salt and black pepper to taste

→ Pizza

11 - 1 prepared pizza dough (about 10.6 oz), at room temperature
12 - 1/2 cup shredded mozzarella cheese
13 - 1/4 cup fresh basil leaves, torn
14 - 1 tablespoon olive oil for brushing crust

# How To Make:

01 - Preheat oven to 425°F. If using a pizza stone, position it in the oven to heat thoroughly.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced chicken, oregano, thyme, red pepper flakes, salt, and pepper. Cook for 3 to 4 minutes until chicken is cooked through.
03 - Add minced garlic and sun-dried tomatoes; cook 1 minute until fragrant. Reduce heat to low, pour in heavy cream, and stir in Parmesan. Simmer 2 to 3 minutes, stirring occasionally, until sauce thickens and coats the chicken. Remove from heat.
04 - Roll out pizza dough on a lightly floured surface to desired thickness. Transfer to a parchment-lined baking sheet or hot pizza stone. Brush crust edges lightly with olive oil.
05 - Evenly spread the creamy chicken mixture over the dough, leaving a border around the edges. Sprinkle mozzarella cheese over the filling.
06 - Bake for 12 to 15 minutes until crust is golden brown and cheese is bubbly and melted.
07 - Remove from oven and top with fresh torn basil leaves immediately before serving.

# Expert Tips:

01 -
  • It takes two beloved comfort foods and fuses them into something you didn't know you needed.
  • The creamy Parmesan sauce soaks into the crust just enough without making it soggy.
  • You can have it on the table in under an hour, but it tastes like you spent all day planning.
  • Leftovers reheat beautifully in a hot skillet, crust still crisp.
02 -
  • Don't skip draining the sun-dried tomatoes well or the pizza can get oily and slip around on the dough.
  • Let the dough come to room temperature before rolling or it will snap back and refuse to stretch properly.
  • If your cream sauce looks too thin, let it simmer an extra minute off the heat; it thickens as it cools slightly.
03 -
  • Brush the crust edge with olive oil mixed with a pinch of garlic powder for extra flavor in every bite.
  • Use a pizza peel dusted with cornmeal to slide the dough onto a stone without sticking or tearing.
  • If the sauce thickens too much while sitting, stir in a tablespoon of pasta water or cream to loosen it back up.
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