Ingredients
Equipment
Method
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven now to heat up. On a lightly floured surface, gently stretch and shape the room-temperature dough into a 12-inch circle. Don't roll it with a pin—use your hands to press from the center outward to preserve those precious air bubbles for a better crust.
- Transfer the shaped dough to a piece of parchment paper. This makes handling so much easier. Brush the entire surface lightly with olive oil, all the way to the edges. This creates a barrier that helps prevent a soggy crust. Now, spread the marinara sauce evenly over the dough, leaving about a 1/2-inch border for the crust.
- Sprinkle about 1 1/2 cups of the mozzarella cheese over the sauce. Then, evenly distribute the cooked chicken, red onion, and bell pepper (if using). Top with the remaining mozzarella and all of the grated parmesan. Finally, sprinkle the dried oregano and garlic powder evenly over the top.
- Carefully slide the pizza (on the parchment paper) onto your preheated pizza stone or a large, inverted baking sheet in the oven. Bake for 12-15 minutes. You're looking for the crust to be puffed and deeply golden, and the cheese to be bubbly with some browned spots. Trust me, that high heat is key for a crisp bottom.
- Remove the pizza from the oven and let it rest on a cutting board for 3-5 minutes. This allows the cheese to set slightly so it doesn't all slide off when you cut it. Slice into wedges, serve immediately, and enjoy the perfect combination of crispy, chewy, cheesy, and savory flavors.
Notes
Chef's Tips:
• For the crispiest crust, bake directly on a preheated pizza stone or steel.
• Don't overload the pizza with toppings, as this can lead to a soggy center.
• Serve with a simple side salad dressed with vinaigrette to cut through the richness.
Food Safety:
• Ensure cooked chicken reaches an internal temperature of 165°F before using.
• Refrigerate leftovers within 2 hours of baking.