Chicken Mediterranean Pizza
Mediterranean Chicken Pizza brings bold flavors with feta, sun-dried tomatoes, and herbs. Easy to make, perfect for dinner or entertaining.
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.
Notes
This Mediterranean Chicken Pizza is best enjoyed fresh but can be stored in the refrigerator for up to 3 days. For extra flavor, marinate the chicken in the herb blend for 30 minutes before cooking. If using a pizza stone, preheat it with the oven for a crispier crust.