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.
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
