Save to Pinterest My neighbor Sarah brought this pizza to a backyard potluck last spring, and I watched three people go back for thirds. The creamy chicken topping reminded me of that viral Marry Me Chicken recipe, but layered onto crispy dough, it became something entirely new. I begged her for the method, scribbled notes on a napkin, and made it the very next weekend. My husband looked up mid-bite and said it tasted like comfort and celebration at the same time. I've been making it ever since, tweaking the garlic and herbs until it felt like mine.
The first time I served this to my book club, I worried the cream might be too heavy or the sun-dried tomatoes too bold. Instead, everyone went quiet for a few minutes, then started asking if I'd opened a side business. One friend admitted she'd never liked sun-dried tomatoes until that night. I realized then that this pizza has a way of converting people, turning skeptics into believers with just one slice.
Ingredients
- Boneless, skinless chicken breasts: I dice them small so they cook fast and distribute evenly across the pizza, and a quick seasoning while they sear makes all the difference.
- Olive oil: Use it twice, once to cook the chicken and again to brush the crust, which helps it turn golden and crisp in the oven.
- Garlic: Fresh minced garlic blooms beautifully in the hot pan and infuses the cream with a mellow, sweet warmth.
- Dried oregano and thyme: These herbs echo classic pizza flavors while adding earthy depth to the creamy sauce.
- Red pepper flakes: Just a pinch brings gentle heat that balances the richness without overwhelming the dish.
- Heavy cream: This is what makes the topping silky and luscious, clinging to every piece of chicken and melting into the cheese.
- Grated Parmesan cheese: It thickens the sauce and adds a nutty, salty backbone that makes the whole pizza sing.
- Sun-dried tomatoes in oil: Drain them well, then slice thin so their sweet, tangy punch appears in every bite without dominating.
- Prepared pizza dough: Room temperature dough stretches easily and bakes up airy and golden, so let it sit out for 30 minutes if it's been chilled.
- Shredded mozzarella cheese: It melts into gooey, bubbly pools that tie the creamy topping to the crust.
- Fresh basil leaves: Torn and scattered after baking, they add a bright, herbaceous finish that cuts through the richness.
- Salt and black pepper: Season the chicken generously at the start, it's your foundation for flavor.
Instructions
- Preheat and Prepare:
- Set your oven to 220°C (425°F) and if you have a pizza stone, slide it onto the middle rack now so it gets screaming hot. This step ensures a crisp bottom crust that can handle the creamy topping.
- Sear the Chicken:
- Heat olive oil in a skillet over medium-high heat, then add the diced chicken, oregano, thyme, red pepper flakes, salt, and pepper. Stir occasionally and cook for 3 to 4 minutes until the chicken is just cooked through and lightly golden.
- Build the Sauce:
- Toss in the garlic and sun-dried tomatoes, stirring for about a minute until fragrant. Lower the heat, pour in the heavy cream, and stir in the Parmesan, letting it simmer gently for 2 to 3 minutes until the sauce thickens and coats the chicken like a silky blanket.
- Shape the Dough:
- On a lightly floured surface, roll your pizza dough to your preferred thickness, I like mine about 1/4 inch for a balance of chew and crisp. Transfer it to a parchment-lined baking sheet or carefully onto your hot pizza stone, then brush the edges with olive oil.
- Top and Bake:
- Spread the creamy chicken mixture evenly over the dough, leaving a border for the crust, then sprinkle the mozzarella on top. Slide it into the oven and bake for 12 to 15 minutes, until the crust is golden and the cheese is bubbly and just starting to brown in spots.
- Finish with Basil:
- Pull the pizza from the oven and immediately scatter torn fresh basil leaves over the top. Let it rest for a minute or two before slicing so the topping sets slightly and doesn't slide off.
Save to Pinterest One evening, I made this pizza for my parents and watched my dad, who usually sticks to pepperoni, take a second slice without a word. My mom leaned over and whispered that he'd been talking about it all week. It struck me then that some recipes don't just feed people, they create little traditions, the kind that turn a regular dinner into a story you retell.
Choosing Your Pizza Dough
Store-bought dough works beautifully here, and I've had great luck with the refrigerated kind from the grocery store or the fresh balls from the bakery section. If you're feeling ambitious, homemade dough adds a personal touch, but honestly, the creamy topping is the star, so don't stress over making dough from scratch. Just make sure whatever you use is at room temperature so it stretches without tearing. I once tried rolling cold dough and ended up with a pizza shaped like a potato, it tasted fine, but the photos were embarrassing.
Customizing the Toppings
This pizza is forgiving and loves a little improvisation. I've added sautéed mushrooms, swapped the sun-dried tomatoes for roasted red peppers, and even sprinkled crispy prosciutto on top after baking. If you're not a fan of red pepper flakes, leave them out or add a drizzle of hot honey at the end for a sweet heat. One friend of mine uses rotisserie chicken and says it cuts the prep time in half, which is genius when you're hosting and need to get dinner on the table fast.
Serving and Pairing Suggestions
I like to serve this pizza with a simple arugula salad dressed in lemon and olive oil, the peppery greens cut through the richness and make the meal feel balanced. A crisp white wine like Pinot Grigio is lovely, but sparkling water with a squeeze of lemon works just as well if you're keeping it casual. Leftovers reheat beautifully in a hot skillet, which crisps up the crust and brings the cheese back to life.
- Slice the pizza into squares for a party so guests can grab a piece without fuss.
- Drizzle balsamic glaze over the top just before serving for a tangy-sweet finish.
- If you're making this for kids, dial back the red pepper flakes and let them sprinkle extra mozzarella on their slices.
Save to Pinterest This pizza has become my go-to when I want to impress without stress, and it never fails to spark conversation around the table. I hope it brings as much joy to your kitchen as it has to mine.
Recipe FAQs
- → Can I use store-bought rotisserie chicken instead of raw chicken breasts?
Yes, you can substitute 2 cups of shredded rotisserie chicken to save time. Simply add it to the skillet with the garlic and sun-dried tomatoes, then proceed with the cream and Parmesan sauce.
- → What type of pizza dough works best for this dish?
Any prepared pizza dough works well—store-bought refrigerated dough, frozen dough (thawed), or homemade. Let it come to room temperature for easier rolling and a better rise during baking.
- → How do I prevent the pizza crust from getting soggy?
Make sure your creamy chicken mixture isn't too watery by simmering it until thickened. Brush the crust edges with olive oil and leave a border when spreading toppings. Using a preheated pizza stone also helps achieve a crispier base.
- → Can I make this pizza ahead of time?
You can prepare the creamy chicken mixture up to 1 day in advance and refrigerate it. Assemble and bake the pizza fresh for the best texture. Leftover pizza can be stored in the refrigerator for up to 3 days.
- → What can I serve alongside this pizza?
A fresh arugula or mixed green salad with lemon vinaigrette pairs beautifully. Garlic bread, roasted vegetables, or a simple caprese salad also complement the rich, creamy flavors perfectly.
- → Is there a dairy-free alternative for this pizza?
You can substitute the heavy cream with full-fat coconut cream and use dairy-free Parmesan and mozzarella alternatives. The flavor will differ slightly but still be delicious.