Thick Crust Chicken Veggie Pizza
This thick crust pizza features melty mozzarella, tender chicken, vibrant vegetables, and fresh herbs, creating a hearty and flavorful homemade pizza perfect for dinner or a cozy night in.
Equipment
- 1 mixing bowl
- 1 oven preheated to 425°F (220°C)
- 1 baking tray or pizza pan
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 3/4 cup warm water
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 1/2 cups shredded mozzarella cheese
- 1 cup cooked shredded chicken (or tuna/fish)
- 1 to 2 tomatoes sliced
- 1/2 cup chopped yellow bell pepper
- 1/4 cup green peas
- 1/4 cup sliced black olives
- 2 tablespoons chopped fresh herbs parsley or basil
- 1/2 cup tomato sauce
- 1 teaspoon olive oil
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Combine warm water, sugar, and yeast in a bowl and let it sit for 5 to 10 minutes until foamy.
- Add flour, salt, and olive oil to the yeast mixture and knead into a soft dough for 8 to 10 minutes.
- Cover the dough and let it rise in a warm place for 1 hour until it doubles in size.
- Prepare the pizza sauce by mixing tomato sauce, olive oil, oregano, garlic powder, salt, and pepper.
- Preheat the oven to 425°F (220°C).
- Roll or press the dough into a thick round base on a baking tray or pizza pan.
- Spread pizza sauce evenly over the dough.
- Add a layer of shredded mozzarella cheese.
- Top with shredded chicken, tomato slices, bell peppers, peas, and olives.
- Sprinkle additional mozzarella cheese on top.
- Bake for 18 to 22 minutes until the crust is golden and fluffy and the cheese is melted and bubbly.
- Remove from the oven and sprinkle with fresh herbs.
- Slice and serve the pizza hot.
Notes
- Brush crust with olive oil or garlic butter for extra flavor.
- Add chili flakes for a spicy kick.
- Use a pizza stone for a crispier base.
- Store leftovers in an airtight container in the refrigerator up to 2 days.