Italian/ Main Dishes

Rosemary Chicken Pizza

Rosemary Chicken Pizza

I’m not a huge chicken on pizza fan but Ryan is. Every time we order pizza he tries to get me to order one with chicken on it but I can never seem to do it. However, last week when I wanted to make pizza at home, I decided to give it a try.ย  I must admit, it might have changed me. Then again, this pizza was bound to make me happy since it had a little bit of all of my favorite ingredients, garlic, rosemary, sun dried tomatoes and spinach.

I cheated a bit on this pizza. I didn’t make my own dough. I know, I know, this might be blasphemy in the eyes of some but I didn’t have the time to let it rise not to mention I was out of yeast and didn’t want to go to the store. I keep a frozen pizza dough on hand for an occasion just like this. It’s nice to have that back up plan in a pinch.

If you have the time to make your own by all means do. You might even want to try this one with this pizza.

Rosemary Chicken Pizza

Print Recipe
Serves 2 - 4 Prep Time: Cook Time:

Ingredients:

  • 1/4 cup plus two tablespoons olive oil
  • 1 tablespoon dried rosemary
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1 1/2 pound chicken breasts
  • 1 pre-made pizza dough
  • 5 cloves garlic, minced
  • 2 cups shredded mozzarella
  • 1 cup baby spinach leaves
  • 1/2 cup sun dried tomatoes
  • 1/2 cup shredded Parmesan cheese

Instructions

1

In a bowl whisk together 1/4 cup olive oil, rosemary, white wine vinegar and kosher salt. Place the chicken in the marinade and turn a couple times to coat. Cover and refrigerate for at least 2 hours.

2

After two hours, slice chicken into bite size pieces and cook over medium heat until cooked through.

3

Meanwhile, preheat the oven to 350 degrees. And lay your prepared pizza dough out onto a pizza pan.

4

In another pan heat remaining olive oil over medium heat. Add garlic and cook just until fragrant, about 30 seconds. Brush onto pizza dough.

5

Layer pizza dough with 1/2 cup mozzarella, spinach, chicken and sun dried tomatoes. Sprinkle top with Parmesan and remaining mozzarella. Bake 20 - 30 minutes or until cheese is bubbly and crust is golden. Serve hot.

Notes

Enjoy!

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