Save to Pinterest My neighbor brought over a slice one Friday night, insisting I try it before it went cold. One bite and I understood why she called it dangerous. The creamy, garlicky chicken paired with tangy sun-dried tomatoes on that crispy crust made me forget I was supposed to be saving room for dessert. I asked for the recipe immediately, and now it's become my go-to when I want to impress without stressing.
The first time I made this for friends, I worried the cream might make the crust soggy. Instead, it baked into this luscious, golden masterpiece that had everyone reaching for another piece before I could even sit down. One friend joked that if someone proposed with this pizza, she'd say yes on the spot. That's when I knew this recipe was a keeper, not just for flavor but for the way it brings people together around the table with zero pretense and maximum joy.
Ingredients
- Boneless, skinless chicken breasts (about 350 g), diced: Fresh chicken works best here because it absorbs the herbs and cream beautifully, but I've also used leftover rotisserie chicken in a pinch and it still tastes amazing.
- Olive oil (1 tablespoon): This helps the chicken get a light sear and prevents sticking, plus a little extra for brushing the crust adds that golden, crispy edge.
- Garlic (2 cloves, minced): Fresh garlic is non-negotiable for me since it blooms in the pan and fills the kitchen with that unmistakable warmth.
- Dried oregano (1/2 teaspoon): It brings that classic pizza herb flavor and ties the whole dish together with a hint of earthiness.
- Dried thyme (1/2 teaspoon): Thyme adds a subtle floral note that pairs perfectly with the cream and chicken.
- Red pepper flakes (1/4 teaspoon): Just enough heat to keep things interesting without overwhelming the creamy sauce.
- Heavy cream (120 ml): This is what makes the sauce luxurious and velvety, coating every piece of chicken like a dream.
- Grated Parmesan cheese (35 g): It melts into the cream and adds a salty, nutty depth that makes the sauce unforgettable.
- Sun-dried tomatoes in oil (50 g), drained and sliced: These little bursts of tangy sweetness are the secret weapon and they balance the richness of the cream perfectly.
- Salt and black pepper: Season generously because good seasoning is what separates okay pizza from the kind people remember.
- Prepared pizza dough (about 300 g), at room temperature: Room temperature dough rolls out easier and bakes up lighter, so let it sit on the counter for at least 20 minutes before using.
- Shredded mozzarella cheese (60 g): It melts into gooey, bubbly goodness and provides that classic pizza cheese pull.
- Fresh basil leaves (10 g), torn: Adding this after baking keeps the basil bright green and fragrant, like a fresh garden accent on every slice.
Instructions
- Preheat and Prep:
- Set your oven to 220°C (425°F) and if you have a pizza stone, slide it in now so it gets blazing hot. This step ensures a crispy bottom crust that holds up to the creamy topping.
- Cook the Chicken:
- Heat the olive oil in a skillet over medium-high heat, then toss in the diced chicken with oregano, thyme, red pepper flakes, salt, and pepper, stirring occasionally for 3 to 4 minutes until the chicken is just cooked through and lightly golden. You want it tender, not rubbery, so don't overcook it here.
- Build the Sauce:
- Add the minced garlic and sliced sun-dried tomatoes to the skillet, stirring for about a minute until your kitchen smells incredible. 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 clings to the chicken like a cozy blanket.
- Roll Out the Dough:
- On a lightly floured surface, roll your pizza dough to your preferred thickness, then transfer it carefully to a parchment-lined baking sheet or your preheated pizza stone. Brush the edges with a little olive oil for that golden, crispy crust everyone fights over.
- Assemble the Pizza:
- Spread the creamy chicken mixture evenly over the dough, leaving about a half-inch border, then sprinkle the shredded mozzarella on top. Don't be shy with the cheese, it melts into all the nooks and crannies.
- Bake:
- Slide the pizza into the oven and bake for 12 to 15 minutes, watching for the crust to turn golden and the cheese to bubble and brown in spots. The smell alone will have everyone hovering around the kitchen.
- Garnish and Serve:
- Pull the pizza out, let it cool for just a minute, then scatter the torn fresh basil over the top. Slice it up and serve it hot while the cheese is still stretchy and the crust is at its crispiest.
Save to Pinterest There was a night last spring when I made this for my sister's birthday, and she kept sneaking back to the kitchen for just one more slice. By the end of the evening, the pan was empty and she declared it her new favorite meal, which is saying something coming from someone who usually only eats salads. That's the magic of this pizza: it turns even the pickiest eaters into enthusiastic fans and creates those warm, laughter-filled moments you remember long after the last crumb is gone.
Choosing Your Dough
I've used store-bought dough, homemade dough, and even naan in a pinch, and they all work beautifully as long as you let them come to room temperature first. If you're short on time, grab a ball of dough from your grocery store's bakery section or the refrigerated aisle and let it rest on the counter while you prep the chicken. For a thicker, fluffier crust, roll it a bit thicker and add a couple extra minutes to the bake time. The beauty of this recipe is its flexibility, so don't stress about perfection, just roll with what you have and enjoy the process.
Making It Ahead
You can cook the creamy chicken mixture up to a day in advance and store it in the fridge, which makes assembly a breeze when you're ready to bake. Just let the chicken come to room temperature for about 15 minutes before spreading it on the dough so it heats evenly in the oven. I've even frozen the cooked chicken mixture in a freezer-safe container for up to a month, then thawed it overnight in the fridge and used it straight on the pizza. This trick has saved me on busy weeknights when I wanted something special without starting from scratch.
Serving and Pairing
This pizza is rich and satisfying on its own, but a simple arugula salad with lemon vinaigrette on the side cuts through the creaminess and adds a fresh, peppery contrast. I've also served it with a drizzle of balsamic glaze over the top for a sweet-tangy finish that makes it feel even more gourmet. A chilled Pinot Grigio or a crisp sparkling water with a squeeze of lemon complements the flavors beautifully and keeps things light.
- Slice it into smaller squares for an appetizer at parties and watch them disappear in minutes.
- Leftovers reheat wonderfully in a hot oven or even an air fryer to bring back that crispy crust.
- Don't forget to snap a photo before everyone digs in because this pizza looks as good as it tastes.
Save to Pinterest This pizza has become my secret weapon for turning ordinary nights into something special, whether it's a quiet dinner at home or an impromptu gathering with friends. I hope it brings as much joy to your table as it has to mine, one cheesy, creamy, unforgettable slice at a time.
Recipe FAQs
- → Can I use store-bought rotisserie chicken?
Yes, absolutely! Using pre-cooked rotisserie chicken is a great time-saver. Simply shred about 2 cups of chicken and add it when you make the cream sauce, heating it through.
- → What can I substitute for heavy cream?
You can use half-and-half for a lighter version, though the sauce will be thinner. For a dairy-free option, try full-fat coconut cream, keeping in mind it will add a subtle coconut flavor.
- → How do I prevent the crust from getting soggy?
Make sure your chicken mixture isn't too watery—simmer it until nicely thickened. Brush the crust edges with olive oil and avoid overloading the center with sauce. Using a preheated pizza stone also helps create a crispier base.
- → Can I make this pizza ahead of time?
You can prepare the creamy chicken mixture up to 24 hours in advance and refrigerate it. When ready to serve, bring it to room temperature, assemble the pizza, and bake fresh for best results.
- → What toppings pair well with this pizza?
Consider adding caramelized onions, artichoke hearts, or spinach for extra vegetables. A drizzle of balsamic glaze or hot honey after baking adds wonderful flavor contrast to the creamy base.
- → How should I store leftovers?
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C oven for 8-10 minutes to restore crispness, or use a skillet over medium heat for best texture.