Chicken + Pizza

I really feel like you can’t go wrong with pizza. Especially with chicken. Get in my belly, please.


I’ve had these two balls of pizza dough burning a hole in my pocket (??) lately. I’ve been going crazy with all the ideas of what I was going to do with them. I (obviously) had trouble deciding between all of the delicious ideas. And today as I opened the fridge and saw the queso fresco and thought “That would be delicious on pizza” I finally decided to take charge and make some pizza! YOLO! (I apologize for that)

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And it was the best idea I’ve had all day. Besides my idea to put peanut butter frosting on brownies. Winning.

I made the dough about.. a month ago? And put half (2 pizzas worth) in the freezer for later use. It worked great! Just as yummy as before. I was very, very tempted to go the buffalo chicken- bleu cheese route.. but for some reason I didn’t but it’s going to happen soon because I do this thing where I think of an awesome recipe and then I crave it like its going out of style until I finally fix it. Soo buffalo bleu cheese pizza soon.

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Go crazy with this pizza! But not too crazy because then you will spill feta cheese everywhere. Calm down now.. it’s just pizza.


Greek Chicken Pizza

Yield: 1 pizza    Time: 2hrs 30 min (including thawing time)

1 pizza crust

1/2 – 1 cup pizza sauce

1 tbsp olive oil

2 chicken breasts

1 jar roasted red peppers

1 can artichoke hearts, chopped

1/4 onion, thinly sliced

4 oz. feta cheese

After the crust is thawed, roll it out into whatever shape your pan is. Let rest while you prepare the rest of the ingredients. Season the chicken breasts with black pepper, salt, garlic powder, etc. Cook in a skillet or on the grill. Chop into bite sized pieces. Roughly chop the roasted red peppers and artichoke hearts. Slice the onion into 1/2 inch strips.

Brush crust with olive oil and cover with desired amount of sauce. Top with 1/3 of the cheese first, then onions, roasted red peppers, artichokes, and chicken and then top with the rest of the cheese. Bake at 425 degrees for 8- 10 minutes until cheese is bubbly and crust is golden.


Cheesy Chicken & Spinach Pizza

1 pizza crust

2 tbsp olive oil

1/2 – 1 cup pizza sauce

2 chicken breasts

a lot of fresh spinach (4-5 cups)

2 tbsp butter

4-5 oz. queso fresco

3 oz. mushrooms, sliced and sautéd

Roll out the crust and let rest. Lightly season and cook the chicken and then cut into bite sized pieces. Melt butter in same saucepan and sauté the mushrooms for about 2-3 minutes, then add the spinach and cook until its wilted. Drain off any liquid and pat dry with paper towel. Brush the pizza with the oil and spread tomato sauce on the crust. Layer with a bit of cheese, spinach and mushrooms, chicken, and more cheese. Cook at 425 degrees for 8-10 minutes or until crust is golden and cheese is bubbly.


These are a simple, tasty meal for any day! Hope you enjoy!

Love ya.

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