Pizza night is my favorite night, and this homemade chicken margherita pizza is quickly becoming my most beloved pizza recipe. I made this recipe super easy by using store-bought pizza dough and topping it with simple, fresh ingredients, like tomatoes, basil, and mozzarella cheese. Adding some grilled chicken for protein was a genius idea, and now my kids regularly ask me to make this margherita pizza.
This chicken margherita pizza recipe is a delightful Italian-style white pizza. The ingredients beautifully represent the colors of the Italian flag– tomatoes for red, cheese for white, and basil for green. Topped with juicy grilled chicken, this is one of my favorite hearty weeknight meals.
What’s in This Chicken Margherita Pizza Recipe?
- Chicken: I like to use a boneless, skinless chicken breast, but a thigh will also work.
- Garlic: Adds rich savory flavor to the chicken and the tomatoes.
- Dried Oregano + Basil: Add classic Italian flavor.
- Tomatoes: I like grape tomatoes, but chopped Roma tomatoes also work.
- Pizza Dough: I used store-bought refrigerated pizza dough to make this recipe super easy!
- Garlic Salt: Adds a touch of salty, garlicky flavor to finish the pizza.
- Mozzarella Cheese: I used low-moisture mozzarella. You can use fresh, but the pizza may turn out soggy. To make things easier, you can also use shredded cheese.
- Fresh Basil: Adds a pop of color and freshness to the pizza.
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How to Store and Reheat
This chicken margherita pizza is best served right out of the oven, but it is easily reheated if you have leftovers. Place the pizza slices in a preheated oven at 375°F on a foil-lined baking sheet and cook until the base is crispy and the cheese has remelted.
Notes and Tips
- To make this recipe even quicker and easier, use a large thin pre-baked pizza crust and pre-shredded mozzarella cheese.
- If you like a thicker-crust pizza, use a 12-inch pizza stone or pan.
- If you’d rather not grill the chicken, you could also cook it under the broiler or fry it.
Chicken Margherita Pizza Recipe
Ingredients
- 1 boneless, skinless chicken breast
- 2 tablespoons olive oil divided
- 3 cloves garlic divided
- 1½ teaspoons dried oregano divided
- ¼ teaspoon dried basil
- ¾ teaspoon salt divided
- ¼ teaspoon fresh ground pepper divided
- 2 cups grape tomatoes quartered
- 1 pound pizza dough
- 1½ teaspoons garlic salt
- 12 ounces mozzarella cheese sliced
- 15 basil leaves sliced
Instructions
- Between two pieces of parchment paper, pound the chicken breast to an even thickness, approximately ¾ of an inch thick.1 boneless, skinless chicken breast
- In a small bowl, mix ½ tablespoon of olive oil, 1 minced garlic clove, ¼ teaspoon dried oregano, ¼ teaspoon dried basil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Pour into a resealable Ziplock bag, add the chicken breast, and massage to coat the chicken in spices. Set aside.2 tablespoons olive oil, 1½ teaspoons dried oregano, ¼ teaspoon dried basil, 3 cloves garlic, ¾ teaspoon salt, ¼ teaspoon fresh ground pepper
- In a medium bowl, mix the remaining 1½ tablespoons of olive oil, 2 minced garlic cloves, ½ teaspoon salt, ⅛ teaspoon pepper, and ¼ teaspoon dried oregano. Stir in the quartered grape tomatoes and set aside.2 cups grape tomatoes
- Preheat a grill or grill pan and preheat the oven to 450℉. When the grill is hot, turn the heat to medium and grill the chicken breast for 4 minutes per side, or until it is no longer pink on the inside. Cool for a few minutes and slice into bite sized pieces.
- Roll the pizza dough into a circle on a 15-inch pizza stone or pan, leaving the edges slightly thicker. Bake the dough at 450℉ for 5 minutes. Remove from the oven.1 pound pizza dough
- Using a slotted spoon, spread the tomatoes evenly over the pizza crust. Discard the remaining liquid. Place mozzarella slices over tomatoes. Spread chicken and fresh basil on top of cheese, and top with garlic salt.12 ounces mozzarella cheese, 15 basil leaves, 1½ teaspoons garlic salt
- Return to oven for 10 minutes or until crust is golden brown. Remove from oven and slice. Serve immediately.
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