Chicken Pizza

Photo: Johnny Autry; Styling: Mary Clayton Carl

Forget delivery! Serve homemade Chicken Pizza instead. Chicken, sweet Italian sausage, cremini mushrooms, fontina cheese, and sliced red bell pepper are just a few of the ingredients we used to dress this dish up.

Yield: Serves 6 (serving size: 2 slices)
Recipe from Cooking Light

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Recipe Time

Hands On: 40 Minutes
Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 414
  • Fat: 19.4g
  • Saturated fat: 5.8g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 2.6g
  • Protein: 25.9g
  • Carbohydrate: 33.9g
  • Fiber: 1.9g
  • Cholesterol: 64mg
  • Iron: 2.9mg
  • Sodium: 641mg
  • Calcium: 154mg


  • 1 (12-ounce) portion fresh pizza dough
  • 2 1/2 tablespoons olive oil, divided
  • 2 (6-ounce) skinless, boneless chicken breast halves, cubed
  • 1 (4-ounce) link sweet Italian sausage, casing removed
  • 1/4 cup vertically sliced onion
  • 4 ounces cremini mushrooms, sliced
  • 1 tablespoon chopped fresh garlic
  • 2 teaspoons cornmeal
  • 4 ounces fontina cheese, shredded
  • 1 red bell pepper, seeded and sliced
  • 3/4 teaspoon crushed red pepper
  • 2 tablespoons chopped parsley
  • 2 teaspoons chopped fresh thyme


  1. 1. Let dough rest, covered, at room temperature for 30 minutes.
  2. 2. Preheat oven to 450°.
  3. 3. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil, chicken, and sausage; sauté 5 minutes. Remove mixture from pan. Add 1 tablespoon oil to pan; swirl. Add onion, mushrooms, and garlic; sauté 5 minutes, stirring constantly.
  4. 4. Punch dough down. Sprinkle a baking sheet with cornmeal. Roll dough out to a 14-inch circle on baking sheet. Brush dough with 1 tablespoon oil; sprinkle with 2 ounces cheese. Arrange chicken mixture, vegetable mixture, and bell pepper over cheese, leaving a 1/4-inch border. Top with remaining cheese and crushed red pepper. Bake at 450° for 20 minutes or until golden. Sprinkle with herbs. Cut into slices.
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