The Essential Guide to Cooking Chicken Pizza
In the realm of pizza toppings, chicken can often get overlooked, or worse, overused in an attempt to spruce up what is supposed to be an Italian classic. Chicken pizza doesn’t have to fall into either of these traps! If you follow these instructions, you’ll learn how to make chicken pizza that will satisfy any appetite and convert even the most ardent anti-chicken pizza people.
Step 1 - Buy Quality Ingredients
Buy only high-quality, fresh ingredients. A good recipe starts with a good foundation, so buy only fresh ingredients for your pizza. Start by making sure your chicken is fully defrosted and pat it dry before cooking it in a pan with a little bit of oil. Keep an eye on it—you don’t want it to overcook, but you also don’t want it undercooked. This can take about eight minutes or so. Meanwhile, wash and prep your other ingredients: Finely chop mushrooms and onions, slice cherry tomatoes into quarters, grate cheese (mozzarella if you want classic chicken pizza), etc. Note that not all pizzas call for tomato sauce; feel free to add them if you prefer though!
Step 2 - Remove Fat, Rinse the Chicken
Now, rinsing chicken seems counterintuitive. When chicken is raw, you’re supposed to wash off any blood and contaminants that may be present on its surface (remember our warnings about eating pink chicken?). But before it hits a hot pan or preheated oven, all that moisture causes your chicken pizza crust to stick. So get rid of as much moisture as possible by patting your chicken dry with paper towels and/or letting it air-dry for at least 15 minutes. You can also freeze your chicken for about 10 minutes before cooking it, which will help remove moisture from its surface too! Just let it thaw for a few minutes before using it in pizza crust recipes. [3]
Step 3 - Use Salt and Pepper to Season the Crust
Salting your crust can add a nice touch of flavor, and pepper helps it bake evenly. Salting is optional, but try it! Also remember that adding toppings onto a well-seasoned crust will help bring out their flavors as well. Don’t forget about using your nose – if you don’t like how something smells after it has baked in your oven for a while, it probably doesn’t taste very good either. Don’t be afraid to experiment with new toppings and seasoning combinations until you find a chicken pizza recipe that works for you! Note: If baking more than one at once, place them on opposite sides of your oven rack so they can cook evenly.
Step 4 - Spread Basil Pesto on Half of the Crust
Basil pesto is one of my favorite ways to liven up chicken pizza. Spread a tablespoon of basil pesto (or, even better, use one of my easy homemade recipes) on half of your crust; I like making thin lines across it so that you get some in every bite. Top with shredded mozzarella cheese. Repeat with remaining crust and toppings. Bake until golden brown and bubbly! Cool slightly before slicing. Serve warm with extra sauce if desired. Leftovers keep well for 3-4 days in an airtight container stored in the fridge, but are best enjoyed freshly baked!
Step 5 - Top with Chicken, Mozzarella, Tomato Sauce, and Red Onion
Once you’ve cooked your chicken, lay it out on top of your sauce. Top with a handful of grated mozzarella cheese, a few slices of red onion, and some fresh tomato slices. Bake in a 375-degree oven for 20-25 minutes, or until cheese is melted and bubbly and browned around edges. The chicken should be perfectly cooked at that point – white meat will be slightly firm but not rubbery while dark meat will have some bounce and chew to it.
Step 6 - Bake at 400 Degrees F Until Cheese Melts
Place pizza in oven and bake until cheese melts, 15-20 minutes. (Note: If you're cooking multiple pizzas, switch their positions halfway through baking so all of them cook evenly.) Serve. This chicken pizza recipe makes one 12-inch pizza, enough for three servings. The nutrition facts below are for a single serving of chicken pizza.
Step 7 - Top with Fresh Basil Leaves
Using a sharp knife, slice fresh basil leaves over top of pizza. Press down lightly. To store leftovers, wrap tightly in plastic wrap and refrigerate for up to 5 days. Enjoy!
Unsalted food is like garbage
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