Vegetarian Classic Chicken Pizza
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Learn more →Ingredients
4 servings
For the dough
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 tsp kosher salt
- 2 tbsp olive oil
For the chicken
- ¾ lb boneless, skinless chicken breast (about 2 small breasts)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
For the sauce
- 1 can (14 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp red pepper flakes (optional)
For the pizza
- 1 ½ cups shredded low-moisture mozzarella cheese
- ¼ cup grated parmesan cheese
For serving
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Combine the warm water, yeast, and sugar in a large mixing bowl and let stand for 5 minutes, until foamy and fragrant.
- 2
Add the flour, kosher salt, and 2 tbsp olive oil to the yeast mixture and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back when poked. Shape into a ball, place back in the bowl, cover with a clean kitchen towel, and let rise at room temperature for 1 hour, until roughly doubled in size.
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