Marry Me Chicken Pizza (Print View)

Creamy chicken with sun-dried tomatoes and herbs on golden crispy crust—irresistible at first bite.

# 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

# Method:

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 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 just cooked through.
03 - Add 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 constantly, until sauce is thickened and chicken is coated. Remove from heat.
04 - Roll out pizza dough on a lightly floured surface to your 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. Sprinkle with mozzarella cheese.
06 - Bake for 12 to 15 minutes until crust is golden and cheese is bubbly.
07 - Remove from oven. Top with fresh basil leaves before serving.

# Expert Advice:

01 -
  • The creamy Parmesan sauce soaks into the crust just enough to make every bite rich without getting soggy.
  • It feels fancy but comes together faster than waiting for delivery, and you control every flavor.
  • Leftovers reheat beautifully in a hot skillet, crust staying crisp and cheese melting all over again.
02 -
  • Let the dough come to room temperature before rolling or it will shrink back and fight you every inch.
  • Drain the sun-dried tomatoes well and pat them dry, or they'll make the sauce greasy and the crust soggy underneath.
  • If your oven runs cool, bump the temperature up by 10 degrees or your crust won't crisp properly.
03 -
  • Brush the crust edge with olive oil mixed with a pinch of garlic powder for extra flavor that makes every bite worth it.
  • Use a pizza peel dusted with cornmeal to slide the dough onto a hot stone without tearing or sticking.
  • Let the baked pizza rest on a wire rack for one minute before slicing so steam escapes and the bottom stays crisp instead of steaming itself soft.
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