Save to Pinterest My kitchen smelled like a dream the night I threw together this pizza on a whim. I had leftover chicken, a tub of cream I needed to use, and a pizza dough sitting in the fridge like a dare. What started as improvisation turned into something my partner declared "better than takeout," which, coming from him, is basically a marriage proposal. The creamy garlic sauce soaking into that golden crust, the pop of sun-dried tomatoes—it all just worked.
I made this for a small dinner party once, and the silence that fell over the table was the best compliment I could ask for. Everyone was too busy chewing to talk, then someone finally said, "You need to open a restaurant." I laughed it off, but honestly, watching people devour something I made from scratch never gets old. This pizza has that effect—it turns a casual weeknight into an event.
Ingredients
- Boneless, skinless chicken breasts: Diced small so they cook fast and distribute evenly across every slice, plus they soak up all that creamy goodness.
- Olive oil: Used twice—once to cook the chicken with flavor, once to brush the crust for that gorgeous golden finish.
- Garlic: Freshly minced is key here, it blooms in the oil and perfumes the whole sauce with that unmistakable warmth.
- Dried oregano and thyme: These herbs bring the Italian soul to the dish without needing a bunch of fresh ingredients.
- Red pepper flakes: Just enough to wake up your taste buds, not enough to scare anyone off.
- Heavy cream: This is what makes the sauce luscious and cling to the chicken, turning it silky and indulgent.
- Grated Parmesan cheese: Adds nutty, salty depth and helps thicken the cream into a proper sauce.
- Sun-dried tomatoes in oil: Tangy, sweet, and chewy, they cut through the richness and add bursts of concentrated flavor.
- Pizza dough: Store-bought works beautifully if it is at room temperature so it stretches without fighting back.
- Shredded mozzarella cheese: Melts into those beautiful stretchy strings and balances the bold flavors with mild creaminess.
- Fresh basil leaves: Torn and scattered on top at the end, they add a pop of color and a fresh, peppery note.
Instructions
- Get the oven blazing hot:
- Preheat to 220°C (425°F) and if you have a pizza stone, let it heat up inside so your crust gets that pizzeria-style crisp. A hot oven is non-negotiable for golden, bubbly perfection.
- Cook the chicken with the spices:
- Heat olive oil in a skillet over medium-high, toss in the diced chicken with oregano, thyme, red pepper flakes, salt, and pepper, and cook for 3 to 4 minutes until just done. You want it cooked through but still juicy, not rubbery.
- Build the creamy sauce:
- Stir in the garlic and sun-dried tomatoes, let them sizzle for a minute until fragrant, then lower the heat and pour in the heavy cream and Parmesan. Simmer gently for 2 to 3 minutes, stirring often, until the sauce thickens and coats the chicken like a dream.
- Roll out your dough:
- On a lightly floured surface, roll the dough to your preferred thickness, then transfer it to a parchment-lined baking sheet or your hot pizza stone. Brush the edges with a little olive oil for that bakery-style golden crust.
- Top it generously:
- Spread the creamy chicken mixture evenly over the dough, leaving a border for the crust, then sprinkle the mozzarella on top. Do not skimp—this is where the magic lives.
- Bake until bubbly and golden:
- Slide it into the oven and bake for 12 to 15 minutes, watching for that moment when the cheese bubbles and the crust turns deep golden brown. Pull it out when it looks irresistible.
- Finish with fresh basil:
- Tear fresh basil leaves over the hot pizza right before serving. The heat will release their oils and perfume the whole thing with brightness.
Save to Pinterest The first time I pulled this out of the oven, I stood there for a second just staring at it, steam rising, cheese bubbling, basil wilting into the heat. My partner wandered into the kitchen, took one look, and said, "Is this why you kicked me out earlier?" I nodded, sliced into it, and we ate standing at the counter because neither of us wanted to wait. That is when I knew this recipe was a keeper.
Shortcuts That Actually Work
If you are short on time or energy, grab a rotisserie chicken from the store and shred the meat instead of cooking it fresh. You will skip the skillet step for the chicken and just toss the shredded meat into the cream sauce to warm through. It is a total game changer on busy nights, and honestly, no one will know the difference. I have done this more times than I care to admit, and it still tastes like I spent an hour in the kitchen.
What to Serve Alongside
This pizza is rich and hearty, so I like to keep sides light and crisp. A simple arugula salad with lemon vinaigrette cuts through the creaminess perfectly, or you could go with roasted vegetables tossed in olive oil and sea salt. If you are feeling fancy, pour a chilled Pinot Grigio or even sparkling water with a twist of lemon. The goal is balance, something fresh to complement all that indulgent, cheesy goodness.
Make It Your Own
Once you have the base down, this recipe is a playground. Swap the sun-dried tomatoes for roasted red peppers, toss in some spinach or kale for color, or drizzle balsamic glaze over the top before serving for a sweet-tangy finish. I have even added caramelized onions and it was incredible. Do not be afraid to riff on it based on what you have or what sounds good.
- Try sprinkling crushed red pepper on top if you like a little heat in every bite.
- Add a handful of arugula right after baking for peppery freshness and crunch.
- Use a mix of mozzarella and provolone for deeper, smokier cheese flavor.
Save to Pinterest This pizza has become my go-to when I want to impress without the stress, and every time I make it, someone asks for the recipe. I hope it brings you as much joy as it has brought my kitchen.
Recipe FAQs
- → Can I use store-bought pizza dough?
Yes, store-bought pizza dough works perfectly and saves time. Just make sure to bring it to room temperature before rolling for easier handling and better texture.
- → Can I substitute the heavy cream?
You can use half-and-half for a lighter version, though the sauce will be slightly less rich. Avoid low-fat alternatives as they may not create the same creamy consistency.
- → How do I store leftovers?
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C oven for 8-10 minutes to restore the crispy crust.
- → Can I make this ahead of time?
You can prepare the chicken mixture up to 1 day ahead and refrigerate. Assemble and bake the pizza fresh for the best crust texture and flavor.
- → What can I serve alongside this pizza?
A simple green salad with vinaigrette, garlic bread, or roasted vegetables complement this pizza beautifully. For drinks, try Pinot Grigio or sparkling water with lemon.
- → Can I freeze this pizza?
Yes, you can freeze baked pizza slices for up to 2 months. Wrap tightly in plastic wrap and foil. Reheat from frozen in a 200°C oven for 15-18 minutes.