Recipes Chicken Pizza (Entree)

Number of Servings
    • 1 12-ounce portion fresh pizza dough
    • 2 1/2 tablespoons olive oil, divided
    • 2 6-ounce skinless, boneless chicken breast halves, cubed
    • 1 4-ounce link Italian sausage, casing removed
    • 1/4 cup thinly sliced onion
    • 4 ounces small portabella mushrooms, sliced
    • 1 tablespoon chopped fresh garlic
    • 2 teaspoons cornmeal
    • 4 ounces Fontina cheese, shredded
    • 1 red bell pepper, seeded and sliced
    • 3/4 teaspoon crushed red pepper
    • 2 tablespoons chopped parsley
    • 2 teaspoons chopped fresh thyme



Let dough rest, covered, at room temperature for 30 minutes. Preheat oven to 450°.  Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil, chicken and sausage; sauté 5 minutes. Remove mixture from pan. Add 1 tablespoon oil to pan; swirl. Add onion, mushrooms, and garlic; sauté 5 minutes, stirring constantly. Punch dough down. Sprinkle a baking sheet with cornmeal. Roll dough out to a 14-inch circle on baking sheet. Brush dough with 1 tablespoon oil; sprinkle with two ounces cheese. Arrange chicken mixture, vegetable mixture, and bell pepper over cheese, leaving a 1/4-inch border. Top with remaining cheese and crushed red pepper. Bake at 450° for 20 minutes or until golden. Sprinkle with herbs. Cut into slices.

Nutrition Information

386 Calories, 12.5g Fat, 1.5g Saturated Fat, 455mg Sodium