Chicken Veggie Pizza + Dough Recipe
Servings: 8 slices
Calories: 439kcal
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 Tbsp chicken stock or broth
- 1/8 cup ranch dressing
- sprinkle of cayenne pepper
- pinch of salt
- 1/8 tsp 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 sauce, in a small saucepan, melt butter. Add minced garlic, stir and cook for 1 minute. Add flour, cook for 1 minute. Add heavy cream and chicken broth, whisk. As mixture thickens, slowly add parmesan, whisk until smooth. Sprinkle in salt and peppers. Remove from heat and let cool for 10 minutes. Add ranch, mix until incorporated.
- Spread sauce evenly over pizza peel, leaving about 1½ inches around the edge for the crust. Sprinkle shredded cheeses on top. Then place cooked/diced chicken and veggies on top. Sprinkle oregano, red pepper, garlic powder salt and pepper over entire pizza.
- Bake for 12-14 minutes at 450 degrees. 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 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 fit with the paddle attachment, combine salt, flour, and water mixture. When dough begins to form a ball, remove paddle attachment and replace with dough hook. With mixing speed on low, knead dough for 2-3 minutes or until a ball begins to form and the dough becomes smooth and elastic.
- Remove dough from bowl and place in a large well-greased bowl (I prefer using olive oil, but you can also use Pam). Cover bowl tightly with plastic wrap and allow to rise for 2 hours.
- To deflate dough, punch with 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… I make 2). 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 directions above. *
Notes
*I like to refrigerate the other ball of dough I have left over and use it the following day. Just place it in a LARGE ziplock bag and remove all air. It will rise a bit in the refrigerator, so be aware of this.
- Dough makes enough for 2 large pizzas or 3 medium pizzas
-Prep and Cook times do not include making the dough. Nutrition includes dough.
Nutrition
Calories: 439kcal | Carbohydrates: 53g | Protein: 19g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 689mg | Potassium: 340mg | Fiber: 3g | Sugar: 2g | Vitamin A: 503IU | Vitamin C: 8mg | Calcium: 161mg | Iron: 3mg