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chicken pizza margarita

(1 rating)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

A simple addition to a classic tradition - rotisserie chicken gives this pizza more body and ups the protein count. I used a prepared crust by Mama Mary's. 1/8 of the pizza = 274 calories, 15 g fat, 20 g carbohydrate, 2 g fiber, 3 g sugar, 16 g protein

(1 rating)
yield 6 -8
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For chicken pizza margarita

  • 1
    12" thin and crispy pizza crust
  • 2 Tbsp
    olive oil
  • 8 oz
    tomato sauce, no salt added
  • 1 tsp
    minced garlic
  • 1/2 tsp
    onion powder
  • 1 tsp
    dried oregano
  • 1 Tbsp
    fresh chopped parsley
  • 8 oz
    sliced mozzarella cheese
  • 3
    roma tomatoes, sliced thin
  • 1 c
    shredded rotisserie chicken meat
  • 1/3 c
    fresh basil leaves, shredded
  • 1 Tbsp
    olive oil

How To Make chicken pizza margarita

  • 1
    Place parchment paper cut to fit on a vented pizza pan. Place crust on parchment. Brush crust well with olive oil. Preheat oven to 450°F.
  • 2
    In a microwave-safe bowl, combine sauce ingredients. Cover loosely with waxed paper. Microwave on high power about 6 minutes, stirring after every 2 minutes or so. Set aside to cool slightly.
  • 3
    Spread the sauce evenly over the pizza crust, to the edges. Cut sliced mozzarella into quarters, making small squares about the size of the Roma tomato slices. Beginning at outer edge, overlap tomato, cheese, tomato, cheese - in a spiral, working your way toward the center to cover the entire pizza crust.
  • 4
    Arrange chicken evenly over top of pizza. Arrange basil leaves over and around chicken pieces. Drizzle with a little olive oil, and season with salt and pepper.
  • 5
    Place pizza on center rack of oven and lower heat to 425° F. Bake about 10 – 12 minutes, until cheese is melted and crust is done. For crisper crust, remove pizza from pan and place directly on oven rack for another 2-3 minutes. Return pizza to pan for serving.
  • 6
    You may drizzle one last time with a little olive oil if desired. Cut into 6-8 wedges to serve.
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