Creamy Chicken Pizza with Sun-Dried Tomatoes (Printable Version)

Creamy chicken with sun-dried tomatoes and herbs atop a crispy crust. A show-stopping American-Italian fusion dish perfect for any occasion.

# 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

# Step-by-Step Guide:

01 - Preheat oven to 425°F. If using a pizza stone, place it in the oven to heat.
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 cheese. Simmer 2 to 3 minutes, stirring constantly, 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 edges lightly with olive oil.
05 - Evenly spread the creamy chicken mixture over the dough, leaving a border for the crust. Sprinkle with shredded mozzarella cheese.
06 - Bake for 12 to 15 minutes until crust is golden brown and cheese is bubbly.
07 - Remove from oven and top with fresh torn basil leaves immediately before serving.

# Additional Tips::

01 -
  • It brings together everything people love about Marry Me Chicken and puts it on a crust you can hold in your hand.
  • The creamy Parmesan sauce soaks into the dough just enough to make every bite ridiculously satisfying.
  • You can have it on the table in under an hour, even on a busy weeknight.
  • It impresses guests without any fancy techniques or hard to find ingredients.
02 -
  • Do not overcook the chicken in the skillet, it will finish cooking in the oven and you want it to stay tender and juicy.
  • Let the pizza dough come to room temperature for at least 20 minutes before rolling, or it will snap back and resist stretching.
  • If your sauce looks too thick, add a splash of the oil from the sun dried tomatoes to loosen it up and boost the flavor.
  • Always bake on the lowest oven rack or a preheated stone for the crispiest bottom crust.
03 -
  • Use a pizza peel dusted with cornmeal to transfer the dough onto a hot stone without sticking or tearing.
  • Let the pizza rest for 2 minutes after baking so the cheese sets slightly and the slices hold together when you cut them.
  • Toast the sun dried tomatoes in the skillet for 30 seconds before adding the cream to deepen their flavor.
  • If the edges brown too fast, tent the pizza loosely with foil halfway through baking.
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