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Chicken margherita pizza on a pizza stone with golden crust, melted fresh mozzarella, grilled chicken, and fresh basil leaves

Chicken Margherita Pizza

A homemade pizza with grilled seasoned chicken breast, garlicky marinated grape tomatoes, fresh mozzarella slices, and sliced basil on a golden crispy pre-baked crust. Ready in 45 minutes.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 703
Ingredients Equipment Method Notes

Ingredients
  

  • 1 boneless skinless chicken breast
  • 2 tbsp olive oil divided: 1/2 tbsp for chicken marinade, 1.5 tbsp for tomato topping
  • 3 cloves garlic divided: 1 minced for chicken marinade, 2 minced for tomato topping
  • 1.5 tsp dried oregano divided: 1/4 tsp for chicken marinade, 1/4 tsp for tomato topping
  • 1/4 tsp dried basil for chicken marinade
  • 3/4 tsp kosher salt divided: 1/4 tsp for chicken marinade, 1/2 tsp for tomato topping
  • 1/4 tsp ground black pepper divided: 1/8 tsp each for chicken marinade and tomato topping
  • 2 cups grape tomatoes quartered
  • 1 lb pizza dough room temperature
  • 12 oz fresh mozzarella cheese sliced
  • 15 fresh basil leaves sliced, added after final bake
  • 1.5 tsp garlic salt

Equipment

  • 15-inch pizza stone or pan
  • Grill or grill pan
  • Meat mallet or rolling pin
  • Small and medium mixing bowls
  • Slotted spoon
  • Zip-top bag
  • Meat thermometer

Method
 

  1. Place the chicken breast between two sheets of parchment paper and pound to an even 3/4-inch thickness using a meat mallet or rolling pin.
  2. In a small bowl, mix 1/2 tablespoon olive oil, 1 minced garlic clove, 1/4 teaspoon dried oregano, 1/4 teaspoon dried basil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Pour into a zip-top bag, add the chicken, and massage to coat. Set aside.
  3. In a medium bowl, combine 1.5 tablespoons olive oil, 2 minced garlic cloves, 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper, and 1/4 teaspoon dried oregano. Add quartered grape tomatoes and toss to coat. Set aside.
  4. Preheat a grill or grill pan to medium-high heat (375-450°F) and preheat the oven to 450°F. Reduce grill to medium heat and grill the chicken for 4 minutes per side until cooked through to 165°F. Rest a few minutes, then slice into bite-sized pieces.
  5. Roll the pizza dough onto a 15-inch pizza stone or pan, leaving edges slightly thicker. Bake at 450°F for 5 minutes. Remove from oven.
  6. Using a slotted spoon, spread the marinated tomatoes evenly over the pre-baked crust. Discard the remaining liquid. Place mozzarella slices over the tomatoes. Add the sliced chicken on top, then sprinkle with garlic salt.
  7. Return to the oven and bake for 10 minutes until the crust is golden brown and the cheese is melted and bubbling. Remove from the oven, top with sliced fresh basil, slice, and serve immediately.

Notes

Pre-baking the crust for 5 minutes before adding toppings is essential to prevent sogginess. Always use a slotted spoon and discard excess tomato liquid before spreading. Add fresh basil after the final bake to keep it bright. Let pizza dough come to room temperature for 30 minutes before rolling.