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.
Grilled Margherita Chicken 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.
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Drain the Tomatoes to Avoid a Soggy Crust
Before you toss the tomatoes in oil and spices, I recommend draining the cut pieces in a colander or gently patting them dry with paper towels to remove excess moisture. Overly moist tomatoes will leech a lot of liquid onto the pizza crust, which could cause this margherita chicken pizza to turn out soggy or underbaked.
Chicken Margherita Pizza Recipe
Ingredients
- 1 boneless, skinless chicken breasts (*)
- 2 tablespoons olive oil (divided)
- 3 cloves garlic (divided)
- 1½ teaspoons dried oregano (divided)
- ¼ teaspoon dried basil
- ¾ teaspoon kosher salt (divided)
- ¼ teaspoon ground black pepper (divided)
- 2 cups quartered grape tomatoes (**)
- 1 pound pizza dough
- 12 ounces mozzarella cheese (sliced***)
- 15 fresh basil leaves (sliced)
- 1½ teaspoons garlic salt
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 breasts
- 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 kosher salt, ¼ teaspoon ground black 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 quartered 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 fresh 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.
Notes
- 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.
- Drain the tomatoes or pat them dry before seasoning to avoid a soggy crust.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Margherita Pizza Step by Step
Pound the Chicken: Between two pieces of parchment paper, pound 1 boneless, skinless chicken breast to an even thickness, approximately ¾ of an inch thick. I like to do this with a meat mallet, but a rolling pin or other blunt instrument will also work.
Season the Chicken: In a small bowl, mix ½ tablespoon of olive oil, 1 minced garlic clove, ¼ teaspoon of dried oregano, ¼ teaspoon of dried basil, ¼ teaspoon of kosher salt, and ⅛ teaspoon of ground black pepper. Pour into a resealable Ziplock bag, add the chicken breast, and massage to coat the chicken in spices. Set aside.
Grill the Chicken: Preheat a grill or grill pan over medium-high (375-450°F) and preheat your oven to 450℉. When the grill is hot, turn the heat down 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.
Shape and Bake the Dough: Roll 1 pound of 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.
Season the Tomatoes: In a medium bowl, mix the remaining 1½ tablespoons of olive oil, 2 minced garlic cloves, ½ teaspoon of kosher salt, ⅛ teaspoon of ground black pepper, and ¼ teaspoon of dried oregano. Stir in 2 cups of quartered grape tomatoes and set aside.
Top the Pizza: Using a slotted spoon, spread the tomatoes evenly over the pizza crust. Discard the remaining liquid. Place 12 ounces of mozzarella slices over the tomatoes. Spread the grilled chicken and 15 sliced fresh basil leaves on top of the cheese, and top with 1½ teaspoons of garlic salt.
Bake the Pizza: Return to oven for 10 minutes or until crust is golden brown. Remove from oven and slice. Serve immediately.
How to Store, Freeze, and Reheat
This chicken margherita pizza is best served right out of the oven, but it will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, place the frozen or thawed 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.
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