Skip the takeout and enjoy this delicious homemade chicken margherita pizza on your next pizza night! Made from scratch, the homemade pizza dough is topped with grilled chicken, tomatoes, mozzarella and fresh basil.
Chicken Margherita Pizza Recipe
Is there any night better than pizza night?! Satisfy your tastebuds with this delicious chicken margherita pizza!
The crust is perfectly thin and crispy, and it’s so easy to make from scratch! It will easily rival your favorite pizza spot! Loaded with fresh and delicious toppings, it’s a breeze to make!
For more pizza recipes, be sure to try my White Chicken Pizza and Chicken Bacon Ranch Pizza.
Why You’ll Love this Margherita Chicken Pizza Recipe:
- Kid-friendly: Show me a kid that doesn’t love pizza! They can help you make it too!
- Made from scratch: Don’t let this put you off! Making your own pizza dough is super easy!
- Simple ingredients: The beauty of the margherita pizza is it’s simplicity. Just a few fresh ingredients and some pantry staples and you are good to go!
How to make a chicken margherita pizza
Be sure to see the recipe card below for full ingredients & instructions!
- Pound and season the chicken breasts.
- Mix the tomatoes in the herbs and garlic.
- Mix together the water, sugar and yeast and let stand.
- Stir the herbs into the dough and knead until smooth.
- Grill the chicken until it is cooked through.
- Roll out the pizza dough and bake on a pizza stone for 5 minutes.
- Add the tomatoes to the crust with the other toppings and bake.
Can you make it ahead of time?
You can easily get ahead on this recipe. The tomatoes can be mixed ahead of time and you can grill the chicken in advance to. The pizza dough can also be made a day ahead of time. Then you just need to roll out the pizza, add the toppings and bake.
Reheating pizza
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 pre heated oven at 375F on a foil lined baking sheet and cook until the base is crispy and the cheese has remelted.
Recipe Variations
The beauty of a margherita pizza is it’s simplicity, but you can easily add your favorite pizza toppings. Pepperoni, pineapple and other veggies like mushrooms, bell peppers and olives will all work great.
Recipe Tips and 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.
More Pizza Recipes
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Chicken Margherita Pizza Recipe
Ingredients
- 1 chicken breast
- 2 tablespoons olive oil divided
- 1 ½ teaspoons dried oregano divided
- ¼ teaspoon dried basil
- 3 garlic cloves
- ¾ teaspoon salt divided
- ¼ teaspoon fresh ground pepper divided
- 2 cups grape tomatoes quartered
- ⅔ cup warm water 110℉
- 1 teaspoon dry active yeast
- 1 tablespoon sugar
- 1 ¾ cups all purpose flour divided
- 1 ½ teaspoons garlic salt
- 12 oz. mozzarella cheese sliced
- 15 basil leaves sliced
Instructions
- Between two pieces of parchment paper, pound chicken breast to an even thickness, approximately ¾ of an inch thick. 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 ziplock sandwich bag, add the chicken breast and massage to coat chicken in spices. Set aside.
- In a medium bowl, mix the remaining 1 ½ tablspoons 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.
- To make the pizza dough, whisk together the warm water, sugar, and yeast. Let stand for five minutes until frothy. In a medium bowl, combine 1 ½ cups of flour, garlic salt, and remaining 1 teaspoon dried oregano. Add yeast mixture and stir to combine. Turn out onto a floured surface and knead for five minutes, adding the extra flour by the tablespoon until the dough is smooth and elastic. You may not need to add all of the remaining ¼ cup of flour. Form dough into a ball and cover with a damp tea towel until you finish cooking the chicken.
- Preheat grill and preheat oven to 450℉. When grill is hot, turn heat to medium and grill the chicken breast for four minutes per side until it is no longer pink on the inside. Cool for a few minutes and slice into bite sized pieces.
- Roll pizza dough into a circle on a 15” pizza stone or pan, leaving the edges slightly thicker. Bake the dough at 450℉ for 5 minutes. Remove from oven.
- Using a slotted spoon, spread tomatoes evenly over the pizza crust. Discard the remaining liquid. Place mozzarella slices over tomatoes. Spread chicken and fresh basil on top of cheese. 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.
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