Mix up pizza night with this Tuscan Chicken Pizza! Topped with chicken, red bell peppers and a generous amount of Italian herbs, this pizza makes for a tasty (and easy) meal!
Sometimes you just need pizza. And by sometimes, I mean pretty much every Friday night. Ok, maybe Saturday night. But a weekend without a pizza just isn’t a weekend in my book! We don’t often use chicken on pizzas around here (unless it’s buffalo chicken), but I wanted to make a pizza using chicken combined with Italian herbs. The result? This Tuscan Chicken Pizza. It’s delicious!
One of the best things about this Tuscan Chicken Pizza is how easy it is to make. I actually used canned chicken for this recipe, and it turned out quite well. (Canned chicken in our house is usually reserved for chicken salad.) However, I didn’t feel like cooking up chicken breasts, so I opted for the canned version.
I did cook that canned chicken in a dry skillet for about 6-7 minutes. That extra step accomplished two things – it dried out the chicken (canned chicken tends to be a bit wet) and it browned the chicken (thus adding more flavor).
Tuscan Chicken Pizza
While that chicken was cooking in the skillet, I rolled out the pizza dough and brushed an herbed olive oil mixture all around the edges. This herbed olive oil is the secret to amazing pizza crusts! This time I used a combination of olive oil, grated Parmesan cheese, chopped parsley, garlic, basil and salt. These classic Italian flavors really added a huge flavor boost to this Tuscan Chicken Pizza!
From there, the dough gets baked for a few minutes before all of the toppings get added. This extra step helps develop the crust. I’ve found that when I use store-bought pizza dough, the crust tends to get a bit soggy if you add all of the ingredients right at the start. There’s nothing sadder than a pizza with a soggy crust! The solution is to bake the crust for about 8 minutes first.
This Tuscan Chicken Pizza turned out quite well, and it’s definitely going to be making more appearances in our house. Our ‘normal’ pizza is simply pepperoni, red onions and jalapenos, however the red bell peppers on this pizza added a fun twist.
If you’re looking to mix up pizza night, then put this pizza on the menu! If you use store-bought pizza dough and canned chicken, then the prep work for this recipe is very easy. In fact, you can have this pizza ready to eat in just about 30 minutes. Dinner done! Enjoy!
Did you make this Tuscan Chicken Pizza at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Tuscan Chicken Pizza
- 16 oz. refrigerated pizza dough
- 3 Tbsp olive oil
- 2 Tbsp grated Parmesan cheese
- ½ Tbsp chopped fresh Italian parsley plus more for finishing
- 1 tsp minced garlic
- 1 tsp dried basil
- 1 tsp kosher salt
- 1 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 1 13-oz. can chicken, drained (or 2-3 boneless chicken breasts), cooked and shredded
- 1 red bell pepper thinly sliced
- ⅓ cup thinly-sliced red onions
- Preheat oven to 450°F.
- Unroll pizza dough onto a rimmed baking sheet.
- Using a small bowl, add olive oil, Parmesan cheese, parsley, garlic, basil and salt; stir until well combined. Brush olive oil mixture around outer 1” edge of dough. Using a fork, dock the center of the dough at 1” intervals to prevent it from puffing up while baking.
- Bake crust for 8 minutes; remove pan from oven.
- Meanwhile, rinse the canned chicken and saute in a dry skillet for 7-8 minutes, stirring occasionally. (Note: This step removes excess water from the chicken while also adding more flavor.)
- Spread sauce evenly on top of dough, leaving outer 1” edge to create a crust.
- Spread mozzarella, shredded chicken, sliced bell pepper and sliced red onions evenly on top.
- Bake for 8-10 more minutes.
- Remove from oven and garnish with more chopped parsley before slicing and serving.
Looking for other tasty pizza recipes? Check out these other favorites, too: