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–+ servings

Sourdough Chicken Margherita Pizza

Crispy sourdough, juicy chicken, fresh mozzarella, and fragrant basil come together in this quick and easy California-style chicken margherita pizza.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1
Course: Main Course
Cuisine: American, Italian
Calories: 520
Ingredients Method Nutrition Notes

Ingredients
  

For the pizza
  • 1 large sourdough bread loaf or baguette about 18 inches long
  • 1 cup crushed tomatoes or marinara sauce 240 ml
  • 1 1/2 cups cooked chicken, shredded or diced about 8 oz / 225 g
  • 1 1/2 cups fresh mozzarella, torn or sliced about 6 oz / 170 g
  • 1/2 small red onion, thinly sliced
  • 1/2 cup fresh basil leaves, torn about 15 g

Method
 

  1. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
  2. Cut the loaf in half horizontally and arrange the pieces cut-side up on the prepared sheet. For extra crunch, brush the cut sides with olive oil and toast for 3 to 5 minutes before adding toppings.
  3. Spread the crushed tomatoes evenly over both bread halves. Top with the shredded chicken, sliced red onion, and torn mozzarella. Bake for 12 to 15 minutes, until the cheese is melted and lightly browned. Remove from the oven and scatter the fresh basil over the top. Slice and serve warm.

Nutrition

Calories: 520kcalCarbohydrates: 65gProtein: 38gFat: 18gSaturated Fat: 8gCholesterol: 70mgSodium: 850mgFiber: 5gSugar: 9g

Notes

If you're short on time, use shredded rotisserie chicken straight from the deli.
For a spicier version, add a pinch of red pepper flakes or a drizzle of hot honey before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 400°F oven for 5 to 7 minutes to restore crispness.
This recipe is easy to make ahead: prep all the toppings in advance, then assemble and bake just before serving.
Don't skimp on the fresh mozzarella; it's the key to that classic margherita flavor. Pat it dry with paper towels to avoid excess water.
For a true California touch, add sliced Hass avocado or marinated artichoke hearts before serving.
Serve with a light green salad and a glass of Napa Valley Sauvignon Blanc for a complete meal.

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