Mediterranean Chicken Pizza
There’s something utterly magical about Mediterranean Chicken Pizza. It’s like your favorite comfort food went on vacation to Santorini and came back sun-kissed and glowing—with better herbs. I first made this one summer evening when I had leftover grilled chicken, a jar of sun-dried tomatoes begging for attention, and one last ball of pizza dough in the fridge. What happened next? Let’s just say, dinner disappeared faster than I could say “opa!”
This recipe blends juicy, herbed chicken with a mix of gooey mozzarella and tangy feta, all nestled on a golden, garlic-oil-brushed crust. Oh, and did I mention the spinach? It’s like a salad snuck onto your pizza in the best possible way. Whether it’s Friday movie night or a spontaneous gathering with friends, this pizza never lets me down.
Mediterranean Chicken Pizza is fast enough for a weeknight, flavorful enough for a weekend, and fancy enough for a “I swear I’m not just feeding you pizza again” dinner date. Ready to roll up your sleeves?
Begin your Mediterranean meal with our Gourmet Bruschetta Bonanza.
Why You’ll Love This Mediterranean Chicken Pizza
- Bold Mediterranean flavors: We’re talking garlic, oregano, sun-dried tomatoes, and feta that will transport your tastebuds to the Aegean.
- Homemade vibe, minimal effort: Use store-bought dough if needed—nobody will know (or care).
- Perfect texture: Crispy edges, soft center, melty cheese. Need I say more?
- Customizable: Add olives, artichokes, or red onions to make it your own.
Ingredients
For the base:
- 1 large pizza crust (homemade or store-bought)
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- Cornmeal (for dusting the pan)
For the toppings:
- 4–5 ounces chicken breast, cut into ½-inch pieces
- ½ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon garlic powder
- ⅛ teaspoon dried marjoram
- Pinch of dried rosemary
- Salt and pepper, to taste
- 3 cups mozzarella cheese, shredded
- 3 ounces (about ¼ cup) crumbled feta cheese
- 2 ounces (about ⅓ cup) sun-dried tomatoes, chopped
- Handful of spinach, torn
- Extra dried oregano, basil, and marjoram for topping
Instructions
- Infuse the oil: In a small skillet over medium heat, warm the olive oil. Add minced garlic and sauté until golden (about 2 minutes). Set aside.
- Cook the chicken: In the same skillet, sauté the chicken with oregano, basil, garlic powder, marjoram, rosemary, salt, and pepper. Cook until golden and no longer pink. Set aside to cool.
- Prep the dough: Preheat your oven to 500°F (260°C). Dust a pizza pan or stone with cornmeal. Roll out your dough into a 14–16-inch circle. Poke lightly with a fork, cover, and let it rise for 20 minutes.
- Assemble the pizza: Brush crust with garlic oil. Add 2 cups of mozzarella. Layer with cooked chicken, feta, sun-dried tomatoes, and spinach. Top with remaining mozzarella and extra herbs.
- Bake: Pop it in the oven for 8–10 minutes or until golden and bubbling. Let cool 5 minutes before slicing.
Melania’s Tips for Perfect Mediterranean Chicken Pizza
- Don’t skip the garlic oil—it’s the flavor MVP.
- Tear the spinach, don’t chop it. It cooks more evenly and looks prettier.
- If your crust browns too fast, move your pizza to a lower oven rack halfway through.
Bake It With the Littles
Let your kids sprinkle the cheese or place the toppings—they’ll feel like tiny chefs. Just pre-cook the chicken ahead of time so you’re not juggling a hot pan and little hands. Bonus: when kids help, they’re 97% more likely to eat spinach. (Totally scientific. Kind of.)
Meal-Prep Magic
- Make-ahead: Prep the garlic oil and chicken up to 3 days ahead and store in the fridge.
- Freeze: Assemble the pizza (unbaked) and freeze on a tray. Once solid, wrap tightly in plastic and foil. Bake from frozen at 450°F for 12–14 minutes.
- Leftovers: Store cooled slices in an airtight container in the fridge for up to 4 days. Reheat in the oven for best texture.
Healthier Swaps Without Losing the Magic
- Use whole wheat or cauliflower crust.
- Reduce mozzarella by ½ cup and add extra spinach or artichoke hearts.
- Swap chicken breast for rotisserie chicken to cut prep time and still keep it lean.
Leftover Remix
Turn extra slices into:
- Mediterranean flatbread paninis: Fold and grill.
- Pizza croutons: Cut into cubes, bake until crispy, and toss onto a salad.
- Lunchbox bites: Slice into strips for a kid-friendly lunch the next day.
For a vegetarian option, consider our Garden Veggie Quiche.
Gift It Like a Pro
Wrap cooled slices in parchment and tie with twine for a rustic “pizza parcel.” Pair with a bottle of Greek olive oil or a jar of olives for the ultimate edible hostess gift. Who says thank-you cards can’t be cheesy?
FAQs
Can I use pre-cooked chicken?
Absolutely. Just season it lightly before adding to the pizza for that herby flavor punch.
What’s the best kind of sun-dried tomatoes?
Oil-packed ones are best here—they’re soft, flavorful, and don’t dry out during baking.
Can I make this dairy-free?
Yes! Use your favorite dairy-free mozzarella and skip the feta, or sub with a vegan alternative.
Final Thought
Mediterranean Chicken Pizza is a little slice of sunshine on a plate. It’s what I make when I want something comforting but still a touch elegant, like yoga pants with earrings. Whether it’s a cozy dinner for one or a Friday night crowd-pleaser, this pizza delivers every single time. If you loved this, you’ll definitely want to check out my Easy Grilled Chicken Gyros and Sun-Dried Tomato Pasta Bake over on the blog. Now go forth, bake boldly—and maybe keep an extra slice hidden for yourself. You deserve it.
Chicken Mediterranean Pizza
Ingredients
- For the base:
- 1 large pizza crust homemade or store-bought
- 4 tablespoons olive oil
- 4 cloves garlic minced
- Cornmeal for dusting the pan
- For the toppings:
- 4 –5 ounces chicken breast cut into ½-inch pieces
- ½ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon garlic powder
- ⅛ teaspoon dried marjoram
- Pinch of dried rosemary
- Salt and pepper to taste
- 3 cups mozzarella cheese shredded
- 3 ounces about ¼ cup crumbled feta cheese
- 2 ounces about ⅓ cup sun-dried tomatoes, chopped
- Handful of spinach torn
- Extra dried oregano basil, and marjoram for topping
Instructions
- Infuse the oil: In a small skillet over medium heat, warm the olive oil. Add minced garlic and sauté until golden (about 2 minutes). Set aside.
- Cook the chicken: In the same skillet, sauté the chicken with oregano, basil, garlic powder, marjoram, rosemary, salt, and pepper. Cook until golden and no longer pink. Set aside to cool.
- Prep the dough: Preheat your oven to 500°F (260°C). Dust a pizza pan or stone with cornmeal. Roll out your dough into a 14–16-inch circle. Poke lightly with a fork, cover, and let it rise for 20 minutes.
- Assemble the pizza: Brush crust with garlic oil. Add 2 cups of mozzarella. Layer with cooked chicken, feta, sun-dried tomatoes, and spinach. Top with remaining mozzarella and extra herbs.
- Bake: Pop it in the oven for 8–10 minutes or until golden and bubbling. Let cool 5 minutes before slicing.
