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Chicken Margherita Pizza

Chicken margherita pizza with grilled chicken slices, fresh basil, and melted mozzarella on a crispy golden crust
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A fresh, vibrant homemade chicken margherita pizza featuring grilled seasoned chicken breast, juicy garlic-marinated grape tomatoes, and generous slices of melted low-moisture mozzarella – all on a golden, crispy pizza crust and finished with fresh basil and a sprinkle of garlic salt. Made with store-bought dough and packed with 44 grams of protein per serving.

Ingredients

Scale
  • 1 boneless, skinless chicken breast (or chicken thigh)
  • 1/2 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 1/2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon dried oregano
  • 2 cups grape tomatoes, quartered
  • 1 pound pizza dough
  • 12 oz low-moisture mozzarella cheese, sliced
  • 15 fresh basil leaves, sliced
  • 1 1/2 teaspoons garlic salt

Instructions

  1. Place chicken breast between two pieces of parchment paper and pound to an even 3/4-inch thickness using a meat mallet.
  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 salt, and 1/8 teaspoon pepper. Pour into a resealable zip-top bag, add the chicken, and massage to coat. Set aside to marinate while you prep the tomatoes and preheat your grill and oven.
  3. In a medium bowl, mix 1 1/2 tablespoons olive oil, 2 minced garlic cloves, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 1/4 teaspoon dried oregano. Stir in quartered grape tomatoes until evenly coated. Set aside at room temperature.
  4. Preheat your grill or grill pan over high heat, then reduce to medium. Preheat oven to 450 degrees F. Grill the chicken for 4 minutes per side until fully cooked through with no pink inside and an internal temperature of 165 degrees F. Rest for 5 minutes, then slice into bite-sized pieces.
  5. Roll pizza dough into a circle on a 15-inch pizza stone or pan, leaving edges slightly thicker for the crust. Pre-bake the dough at 450 degrees F for 5 minutes until set and just beginning to color. Remove from oven.
  6. Using a slotted spoon, lift the marinated tomatoes out of the bowl and spread evenly over the pre-baked crust. Leave all pooled liquid in the bowl and discard it – do not pour the bowl contents onto the pizza. Layer mozzarella slices evenly over the tomatoes. Top with sliced chicken, fresh basil, and a sprinkle of garlic salt.
  7. Return to the oven for 10 minutes, or until the crust is deep golden brown and the cheese is fully melted and bubbling with light golden spots. Remove from oven, slice, and serve immediately.

Notes

  • Low-moisture mozzarella is strongly recommended – fresh mozzarella releases significantly more water during baking and can soften the crust. Pre-shredded mozzarella also works as a convenient alternative.
  • Use a slotted spoon to lift tomatoes out of the bowl and leave all pooled liquid behind – do not pour the bowl onto the pizza. This is the most important step for a crispy crust.
  • Pre-bake the crust for the full 5 minutes before adding any toppings to build a firm, crispy base.
  • Pound chicken to an even 3/4-inch thickness before grilling to ensure even cooking throughout.
  • For a thicker crust, use a 12-inch pizza pan instead of a 15-inch.
  • Reheat leftovers in a 375 degree F oven for 8 to 10 minutes or in an air fryer for 3 to 4 minutes. Avoid microwaving as it makes the crust chewy and soft.

Nutrition

Find it online: https://www.benefitiany.com/chicken-margherita-pizza/