One of my favorite pizzas comes from Round Table Pizza. It’s the Gourmet Veggie and it’s topped with all sorts of good things. I haven’t had a slice of that for quite some time now, so when Stephen suggested we make pizza, I immediately wanted to try to make my own version of it. I was hesitant at first, mainly because I wasn’t sure if he’d like it, but I convinced him by adding chicken and spicing the sauce up a bit that he would. The following day when I began prepping the veggies I realized I hadn’t made the dough. How could I forget that? It’s the most important part! Obviously there was no way I’d be able to make my favorite dough (it takes 18 hours to ferment), so I went to this cookbook to see what I could come up with. I found a recipe for pizza dough with a few different rising options. When I browsed through the ingredient list I had all of the ingredients but they were a little off. No bread flour and no instant yeast. I decided to go ahead and give it a try with what I had. It was great (not super bready and a nice crisp crust)! Turns out that we both loved the pizza and that I have the go-ahead to make it again. So if you’re looking to sneak in some veggies, give this a try, I think you’re going to be pleasantly surprised, and your family be will too!
Chicken Veggie Pizza Recipe
A fresh take on pizza night, Chicken Veggie Pizza delivers crisp-tender vegetables, herbed chicken, and melty cheese on a golden crust with a creamy, flavorful sauce tucked underneath.
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Servings: 8 slices
Calories: 547kcal
Ingredients
- 1 ball dough (see recipe below)
- 1 small tomato - diced
- 1/4 red onion - thinly sliced
- 1 small zucchini - sliced thinly
- 1 small yellow squash - sliced thinly
- 4 chicken tenders - cook and diced (seasoned accordingly)
- 1 cup shredded mozzarella cheese
- 1/4 cup shredded jack cheese
- 1/4 tsp oregano
- 1/2 tsp red pepper flakes
- 1/4 tsp garlic powder
- pinch of salt and pepper
Alfredo-Ranch Sauce
- 1/4 cup heavy cream
- 1 Tbsp butter
- 1/4 cup freshly grated parmesan
- 2 cloves garlic - minced
- 2 tsp flour
- 1 tablespoon chicken stock or broth
- 1/8 cup ranch dressing
- sprinkle of cayenne pepper
- pinch of salt
- 1/8 teaspoon ground pepper
Pizza Dough
- 1/2 cup warm water
- 1 1/4 cups room temperature water
- 2 1/2 tsp active yeast
- 1 tsp sugar
- 1 1/2 tsp salt
- 2 Tbsp olive oil
- 4 cups all-purpose flour
Instructions
Chicken Veggie Pizza
- To make the sauce, in a small saucepan, melt butter. Add minced garlic, stir, and cook for 1 minute. Then, add flour and cook for 1 minute. Add heavy cream and chicken broth, and whisk. As the mixture thickens, slowly add parmesan, and whisk until smooth. Sprinkle in salt and pepper. Remove from heat and let cool for 10 minutes. Add ranch, and mix until incorporated.
- Spread the sauce evenly over the pizza peel, leaving about 1½ inches around the edge for the crust. Sprinkle shredded cheese on top. Then place cooked/diced chicken and veggies on top. Sprinkle oregano, red pepper, garlic powder, salt, and pepper over the entire pizza.
- Bake for 12–14 minutes at 450 degrees Fahrenheit (232 degrees Celsius). Remove, let cool for 5–6 minutes, slice, and serve.
Pizza Dough
- In a 2-cup liquid measuring cup, add warm water and yeast. Sprinkle sugar over the top and allow to sit for 5–7 minutes or until the mixture begins to puff. Add the oil and the room temperature water. Whisk gently to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, combine salt, flour, and the water mixture. When the dough begins to form a ball, remove the paddle attachment and replace it with a dough hook. With mixing speed on low, knead the dough for 2–3 minutes or until a ball begins to form and the dough becomes smooth and elastic.
- Remove the dough from the bowl and place it in a large, well-greased bowl (using olive oil or Pam). Cover the bowl tightly with plastic wrap and allow to rise for 2 hours.
- To deflate the dough, punch with a fist. Turn onto a lightly floured surface and divide into two or three balls (depending on how big and how many pizzas you want to make). Form into pizza shells to fit the size of your pan. Place on a lightly greased pan (or one that has been dusted with flour or cornmeal). Continue with the directions above.*
NOTES
*I like to refrigerate the extra ball of dough and use it the next day. Place it in a large zip-top bag and press out all the air. It will rise slightly in the refrigerator, so keep that in mind.
-Dough makes enough for 2 large pizzas or 3 medium pizzas
-Prep and cook times do not include making the dough. Nutrition includes dough.
STORE Chicken Veggie Pizza leftovers in an airtight container, a zip-top bag, or tightly wrapped in foil or plastic wrap. Keep refrigerated for up to 4 days. To FREEZE, wrap individual slices in plastic wrap and then in foil, or place them in a freezer-safe bag. They’ll stay good for up to 2 months.
When REHEATING, warm slices in the oven at 350 degrees F (175 degrees C) for about 10 minutes to maintain a crisp crust. You can also microwave for 30–60 seconds, but the crust may soften.
Nutrition
Calories: 547kcal | Carbohydrates: 76g | Protein: 22g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 1041mg | Potassium: 317mg | Fiber: 3g | Sugar: 5g | Vitamin A: 503IU | Vitamin C: 8mg | Calcium: 153mg | Iron: 5mg
Adapted from The New Best Recipe, Pizza Dough
Gosh!
We really love the way you shot Chicken Veggie Pizza + A Dough Recipe
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Why don’t you submit yours and make other people hungry.
You know it’s fun to make others hungry. Especially when they are so hungry they finally want to create your recipe. 🙂
It is worth the try. 🙂
Thanks!